Keema Pulao

Ingredients

Mutton mince or keema – 500 gm

Rice – ½ kg

Ghee or butter – 125 gm

Milk – 1 cup

Yoghurt – ½ cup

Pine nuts – 1 cup

Cayenine pepper – 2 tsp

Coriander powder -1 tbl.sp

Kashmiri garam masala – 2 tsp

Saffron – 1 tsp (soaked in water)

Ginger – 1 ½ inch piece

Salt as per taste

Method

Wash and Soak rice in water for half an hour.

Heat ghee or butter in a pan, and add to it finely crushed ginger and then after two minutes add mutton mince, yoghurt, and spices and fry till it is light brown. Add drained rice, saffron, salt, milk and water and mix well. Stir in the nuts and cover it tightly and cook on a low flame. Keep a flat pan under the vessel to avoid direct heat.