Nawabi Kheema Pilau - Indian Lamb & Rice - Cic
indian, lamb, main dish, rice, spice
1 1/2 cup basmati rice
4 tablespoon ghee or unsalted butter
1 tablespoon raisins
1/4 cup raw cashews; split into halves
2 tablespoon milk
1 teaspoon saffron strands
6 cardamoms; split open to the top
4 whole cloves
1 teaspoon cumin seeds
2 bay leaves; crumpled
1 1-inch cube of root ginger; peeled & grated
2 centiliter to 3 cloves garlic; peeled and crushed
1 to 2 fresh green chili peppers; finely chopped (and seede
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon cumin
1 tablespoon ground coriander
1 lb lean ground lamb
2 1/2 cup water
1 1/2 teaspoon salt or to taste
2/3 cup single cream
2 tablespoon rosewater (optional)
2 eggs; hardboiled & chopped
Preparation takes 20 to 25 minutes, cooking 40 to 45 minutes. : Wash and soak basmati rice in cold water for 1/2 hour, then drain.
: Melt the 1 tablespoon 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 about 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 lamb until all liquid dries up and it is lightly browned. This will take about 5 minutes. Add the rice, stir and fry for about 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.
_The Complete Indian Cookbook_, Mridula Baljekar, 1994. Smithmark/CLB Publishing. ISBN 0-8317-1487-5. Typos by Jeff Pruett.
From: Jeff Pruett Date: 27 Jan 97 National Cooking Echo Ä
Yield: 4 servings