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1
Wash and soak basmati rice in cold water for 1/2 hour, then drain.
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2
Melt the 1 tbsp.
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3
ghee or butter over low heat and fry the raisins until they swell up, then remove with a slotted spoon and set aside.
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4
In the same fat fry the cashews until they are lightly browned; remove with a slotted spoon and set aside.
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5
Boil the milk, add the saffron strands and set aside.
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6
Alternatively, put the milk and the saffron strands in the microwave and boil on full power for approximately 45 seconds.
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7
Set aside.
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8
Melt the remaining ghee or butter gently over low heat and fry the cardamoms, cloves, cumin seeds and the bay leaves for 1 minute.
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9
Add the ginger, garlic, and green chili peppers and stir-fry for 30 seconds.
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10
Add all the nutmeg, ground cinnamon, cumin and coriander and fry for 1 minute.
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11
Add the lamb and adjust heat to medium.
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12
Stir and fry the meat until all liquid dries up and it is lightly browned.
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13
This will take approximately 5 minutes.
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14
Add the rice; stir and fry for approximately 5 minutes.
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15
Add the water, salt, cream and the steeped saffron.
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16
Stir and mix well.
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17
Bring the liquid to the boil, cover the pan and simmer for 12 to 15 minutes without lifting the lid.
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18
Remove the pan from the heat and keep it undisturbed for another 10 to 15 minutes.
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19
Add half the nuts and raisins to the rice, then sprinkle the rosewater evenly on top, if using.
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20
Stir and mix the ingredients gently with a fork.
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21
Put the pilau in a serving dish and garnish with the remaining nuts and raisins and the chopped hard-boiled eggs.
