Kashmiri Qeema Pullao
| Yield: | 1 Servings |
| Categories: |
| 125 | g | Ghii |
| 500 | g | Qeema (lean ground lamb or mutton) |
| 1/2 | c | Dahi |
| 1 | Ginger (1.5 inch piece) | |
| 1 | tb | Coriander powder |
| 2 | ts | Cayenne pepper |
| 2 | ts | Kashmiri garam masala |
| 500 | g | Rice, soaked in water to cover for at least 30 minutes |
| Saffron, soaked in: | ||
| 1/2 | c | Hot water |
| 1 | c | Milk |
| Salt to taste | ||
| 1 | c | Pine nuts |
Advertisement