Kashmiri Keema Pulao Recipe

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Ghee – 100 gms
Keema – 500 gms
Curd – 1/2 cup
Ginger – 1, 1 1/2 inch piece
Coriander powder – 1 tbsp
Cayenne pepper powder – 2 tsp
Garam masala powder – 2 tsp
Rice – 500 gms, soaked in water for 30 minutes
Saffron – 1 tsp, cooked in 1/2 cup warm water
Milk – 1 cup
Water – 8 cups
Pine nuts – 1 cup
Salt as per taste

1. Heat ghee and fry keema with curd and spices on low heat until meat is nicely browned.
2. Add grained rice, saffron, milk, salt and water to cook the rice. Cook until done.
3. Stir in the nuts, transfer contents in a casserole and then bake covered with lid for 30 to 40 minutes at 375F or 190C.

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