| Author | johsna69 | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | ||
| Recipe Type | Non Veg-Main | Preparation Time | |
| Ingredient | Lamb | Standing Time |
Recipe of Qeema Pullao - A Minced Lamb Pullao
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Qeema (lean Ground Lamb Or Mutton) | 500 | Grams |
| Rice | 500 | Grams |
| Ghee | 125 | Grams |
| Yoghurt (dahi, Creamy) | 1/2 | Cup |
| Milk | 1 | Cup |
| Pine Nuts | 1 | Cup |
| Ginger (1.5 Inch Piece) | 1 | Piece |
| Cayenne Pepper | 2 | Teaspoons |
| Kashmiri Garam Masala | 2 | Teaspoons |
| Coriander Powder | 1 | Tablespoons |
| Saffron | 1 | Teaspoons |
| Salt | To Taste |
Directions
Heat ghee and fry qeema with dahi and spices on low heat until meat is nicely browned. Add drained rice, saffron, milk, salt and enough water to cook the rice. Cook until done. Sprinkle a little milk if necessary, stir in the nuts and then cook as for pullao- (tightly covered), about 30-45 minutes at 375 F.
Posted Sep 28, 2007
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