|
Ingredients
|
Quantity
|
|
Lamb – cubed
|
500gms
|
|
Basmati rice
|
2 ½ cups
|
|
Water
|
as required
|
|
Mace (javitri) powder
|
½ tsp
|
|
Green cardamom
|
4
|
|
Black cardamom
|
4
|
|
Cloves
|
4
|
|
Bay leaves
|
5
|
|
Oil
|
1 cup
|
|
Onions – sliced
|
3 1/3 tbsp
|
|
Ginger-garlic paste
|
5 tsp
|
|
Salt
|
2 tsp
|
|
Chilli powder
|
2 tsp
|
|
Water
|
1 liter
|
|
Brown onion paste
|
3 1/3 tbsp
|
|
Saffron threads
|
a few
|
|
Vetiver (kewra) water
|
2 tsp
|
|
Onions – sliced and fried – until brown
|
4 tbsp (60g)
|
|
For the
chilman (puff) covering:
|
|
|
Flour
|
½ cup
|
|
Butter
|
½ cup
|
|
Water
|
5 tbsp
|
WASH and soak the rice in water for one hour. Drain and boil in
sufficient water with the whole garam masala until three-fourths done. Remove
from heat, drain and keep aside.
Heat oil in a pan, add onions and fry until brown. Add
ginger-garlic paste with lamb pieces and stir-fry for about 10 minutes. Add
salt, chile powder and water and cook for about 20 to 25 minutes on medium
heat.
Stir in the brown onion paste and cook until the lamb pieces are
tender and the curry thickens. Remove from heat.
To prepare the chilman (puff) covering: Mix butter into the flour.
Add enough water and knead to a smooth soft dough. In an oven proof handi (pot)
place alternate layers of rice and lamb curry. Sprinkle saffron, vetiver and
the browned onions. Seal the handi (pot) with the prepared puff covering and
place in a moderately hot oven (150o C to 175o C) for 20 minutes or until the
covering is cooked.
Remove and serve hot with raita.
NOTES: Lamb biryani cooked on low heat, covered with
a rich puff
