Ø 125 gms ghee
Ø 500 gms kheema (lean ground lamb or mutton)
Ø 1/2 C. yoghurt, creamy
Ø 1 ginger (1.5 inch piece)
Ø 1 Tbs. coriander powder
Ø 2 tsp. cayenne pepper
Ø 2 tsp. Kashmiri garam masala
Ø 500 gms rice, soaked in water to cover for at least 30 minutes
Ø 1 tsp. saffron, soaked in 1/2 C. hot water
Ø 1 C. milk
Ø salt to taste
Ø 1 C. peanuts nuts
Heat ghee and fry kheema with yoghurt 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 with a little milk if necessary, stir in the nuts, and then cook as for pulao (tightly covered), about 30-45 minutes at 375 F.
