Kashmiri Qeema Pullao

The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.

• 125 gms ghii
• 500 gms qeema (lean ground lamb or mutton)
• 1/2 C. dahim (yoghurt, creamy)
• 1 ginger (1.5 inch piece)
• 1 Tbs. coriander powder
• 2 tsp. cayenne pepper
• 2 tsp. Kashmiri garam masala
• 500 gms rice, soaked in water to cover for at least 30 minutes
• 1 tsp. saffron, soaked in 1/2 C. hot water
• 1 C. milk
• salt to taste
• 1 C. pine nuts

1. Heat ghii and fry qeema with dahi and spices on low heat until meat is nicely browned.
2. Add drained rice, safron, milk, salt, and enough water to cook the rice. Cook until done.
3. Sprinkle with a little milk if necessary, stir in the nuts, and then cook as for pullao (tightly covered), about 30-45 minutes at 375 F.