Chilman Biryani

Recipe Ingredients

500		Lamb - cubed
2 1/2 cups	400g / 14oz	Basmati rice
		Water as required
1/2 teaspoon	2.5ml	Mace - (javitri) powder
4		Green cardamom
4		Black cardamom
4		Cloves
5		Bay leaves
1 cup	237ml	Oil
3 4.1666666666667E+14/1.25E+15 tablespoons	50ml	Onions - sliced
5 teaspoons	25ml	Ginger-garlic paste
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Chile powder
1		Water
3 4.1666666666667E+14/1.25E+15 tablespoons	50ml	Brown onion paste
		A few strands of saffron
2 teaspoons	10ml	Vetiver - (kewra) water
4 tablespoons	60ml	Onions - sliced and fried until brown (60 g)
		For The Chilman (puff) Covering
1/2 cup	31g / 1.1oz	Flour
1/2 cup	99g / 3.5oz	Butter
5 tablespoons	75ml	Water

Recipe Instructions

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.

Source:
Imran Chaudhary

Rating

Average rating:

5 (4 votes)

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