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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:20 |
Total Time: |
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Ingredients: |
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1-1/2 cups basmati rice
4 tbsp. ghee or unsalted butter
1 tbsp. raisins
1/4 cup raw cashews, split into halves
2 tbsp. milk
1 tsp. saffron strands
6 cardamoms, split open to the top
4 whole cloves
1 tsp. cumin seeds
2 bay leaves, crumpled
1 1-inch cube of gingerroot, peeled and grated
2 to 3 cloves garlic, peeled and crushed
1 to 2 fresh green chili peppers, finely chopped (and seeded if milder flavor is desired)
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cumin
1 tbsp. ground coriander
1 lb. lean ground lamb
2-1/2 cups water
1-1/2 tsp. salt, or to taste
2/3 cup single cream
2 tbsp. rosewater (optional)
2 eggs, hardboiled and chopped
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Directions:
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Wash and soak basmati rice in cold water for 1/2 hour, then drain. Melt the 1 tbsp. ghee or butter over low heat and fry the raisins until they swell up, then remove with a slotted spoon and set aside. In the same fat fry the cashews until they are lightly browned; remove with a slotted spoon and set aside.
Boil the milk, add the saffron strands and set aside. Alternatively, put the milk and the saffron strands in the microwave and boil on full power for approximately 45 seconds. Set aside.
Melt the remaining ghee or butter gently over low heat and fry the cardamoms, cloves, cumin seeds and the bay leaves for 1 minute. Add the ginger, garlic, and green chili peppers and stir-fry for 30 seconds. Add all the nutmeg, ground cinnamon, cumin and coriander and fry for 1 minute.
Add the lamb and adjust heat to medium. Stir and fry the meat until all liquid dries up and it is lightly browned. This will take approximately 5 minutes. Add the rice; stir and fry for approximately 5 minutes.
Add the water, salt, cream and the steeped saffron. Stir and mix well. Bring the liquid to the boil, cover the pan and simmer for 12 to 15 minutes without lifting the lid. Remove the pan from the heat and keep it undisturbed for another 10 to 15 minutes.
Add half the nuts and raisins to the rice, then sprinkle the rosewater evenly on top, if using. Stir and mix the ingredients gently with a fork. Put the pilau in a serving dish and garnish with the remaining nuts and raisins and the chopped hard-boiled eggs.
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Cooking time: 40 to 45 minutes.
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