| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Kashmiri | 1 | Servings | |
INGREDIENTS
| 2 | Onions, large, quartered | |
| 2 | Cinnamon sticks | |
| 10 | Cloves | |
| 12 | Peppercorns | |
| 6 | Cardamoms | |
| 1/2 | ts | Coriander powder |
| 500 | g | Lamb, cubed |
| Salt to taste | ||
| 250 | g | Rice |
| 1 | tb | Sugar (up to 2) |
| 1 | Lemon, juice of | |
| 1 | tb | Almonds or pine nuts |
| 1/2 | ts | Saffron, soaked in: |
| 1/4 | tb | Milk |
| 4 | tb | Ghii |
INSTRUCTIONS
(from the Kashmiri book in India) Make bouquet garni of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander. Put bag of spices in a pan, add meat, salt, and enough water to cover. Cook until water reduces to half. Remove bag of spices and squeeze out the flavor. Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy. In another pan, boil the rice in water with the remaining spices and some salt until barely tender; drain. In a casserole, put a layer of rice, then the meat, then remaining rice. Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes). Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@hplbct.hpl.hp.com> Date: Thu, 19 Dec 1996 19:24:22 -0800
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