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How to make Nawabi Kheema Pulau

Nawabi Kheema Pulau

This is a rich rice dish in which mince is transformed into a wonderfully fragrant pulao by the addition of saffron, rose water and fried nuts.


275g basmati rice
50g/2oz ghee or unsalted butter
1tbsp extra ghee or unsalted butter
25g sultanas
25g raw cashews/split into halves
2 tbsps milk
1 tsp saffron strands
6 green cardamoms, split open each pod
4 cloves
1 tsp cumin seeds
1 tsp cumin seeds
2 bay leaves crushed
1 inch cube of ginger, peeled and grated
2 -3 cloves garlic, peeled and crushed
1-2 fresh green chillies finely chopped and seeded if a milder flavour is preferred
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cumin
1 tbsp ground coriander
450 g lean minced lamb
570 ml water
1 1/2 tsp salt or to taste
150 ml single cream
2 tbsp rosewater
2 hard boiled eggs

To Make Nawabi Kheema Pulau

Soak the saffron strands in the 2 tbsp of milk and leave it to one side. In a little ghee or clarified butter lightly fry the cashew nuts and sultanas and keep it aside. This is to be used as garnishing.

In a deep pan, heat the butter and add the cardamom, chopped ginger, garlic, green chillies, bay leaf, cumin seed and nutmeg.
Then add the basmati rice and cook it in measured water.
The measure is usually one and half times the measure of rice.
Cover and allow it to cook till just tender. Add the saffron and milk. Remove from fire.

In another pan place the minced lamb and the required water and the ground cinnamon, cumin and coriander, curry leaves and salt to taste.Cook until the meat is done.
Switch off the stove. Then add the single cream and rose water. Mix well.

In a serving dish arrange a layer of cooked rice, then a layer of meat.
Alternate the layers until the meat and rice are arranged completely.
Garnish with fresh coriander leaves, fried sultanas and cashew nuts.
Arrange the quartered or halved hard-boiled eggs on top of the dish.

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