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Nizami Sesame Pulao

Sesame pulao -A  rich and flavourful rice from the land of Nizams - Hyderabad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch recipe, Main Course, Tiffin recipes
Cuisine: South Indian Cuisine
Keyword: pulao, rice, sesame
Servings: 2 people
Author: Anjana Chaturvedi


  • 1 cup Rice/chawal
  • 3 tbsp fresh cream
  • 2 tbsp Cashew Nuts / Kaju
  • 1 tbsp Peanuts / Moongphali
  • 2 tbsp sesame seeds /til

Tempering / Tadka

  • 2 tbsp Clarified Butter / Desi Ghee
  • 1 tbsp Butter, Unsalted / Makkhan
  • 6 Whole red chilies
  • 1 tsp White lentil/urad daal
  • 1/2 tsp Mustard seeds-1/2 t.s
  • 10 Curry leaves-10
  • 3/4 tsp Salt / Namak


  • Wash and soak rice for 20 minutes.
  • Fry cashews and peanuts in 1 t.s of ghee on low heat till golden in colour.
  • Dry roast sesame seeds and red chillies in a pan ,then grind to make a powder.
  • Take a pan and add ghee,when become warm add urad daal and mustard seeds.
  • When start crackling add curry leaves.when daal become red then add the ground powder and 2 cups of water.
  • When water start boiling add salt and soaked rice(drain the water used for soaking).
  • When it start boiling .lower the flame and simmer till 90% cooked.
  • Now heat a small pan,add butter ,after few seconds add fresh cream stir,and add fried cashwes and peanuts .mix and pour over the rice.
  • Cover the pan with a aluminium foil and then cover tightly with the lid.
  • Cook on slow flame for 5-10 minutes(Dum) or till done
  • Garnish with fried chillies and curry leaves
  • Serve hot.
  • Serving suggestions-serve with raita , yoghurt and salad