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  • Chilman Biryani

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    Chilman Biryani
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 500 gm Lamb, cubed
    • 2 1/2 c. Basmati rice, (500 g) Water as required
    • 1/2 tsp Mace, (javitri) pwdr (2 g)
    • 4 x Green cardamom
    • 4 x Black cardamom
    • 4 x Cloves
    • 5 x Bay leaves
    • 1 c. Oil, (200 ml)
    • 3 1/3 Tbsp. Onions, sliced (50 g)
    • 5 tsp Ginger-garlic paste, (25 g)
    • 2 tsp Salt, (10 g)
    • 2 tsp Chilli pwdr, (10 g)
    • 1 lt Water
    • 3 1/3 Tbsp. Brown onion paste, (50 ml) A few strands of saffron
    • 2 tsp Vetiver, (kewra) water (10 ml)
    • 4 Tbsp. Onions, sliced and fried until brown (60 g)
    • 1/2 c. Flour, (100 g)
    • 1/2 c. Butter, (100 g)
    • 5 Tbsp. Water, (75 ml)

    Directions

    1. 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.
    2. Remove from heat, drain and keep aside.
    3. Heat oil in a pan, add in onions and fry until brown. Add in ginger-garlic paste with lamb pcs and stir-fry for about 10 min. Add in salt, chilli pwdr and water and cook for about 20 to 25 min on medium heat.
    4. Stir in the brown onion paste and cook until the lamb pcs are tender and the curry thickens. Remove from heat.
    5. To prepare the chilman (puff) covering: Mix butter into the flour. Add in sufficient water and knead to a smooth soft dough. In an oven proof handi
    6. (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 warm oven (150 C to 175 C) for 20 min or possibly until the covering is cooked.
    7. Remove and serve warm with raita.
    8. NOTES : Lamb biryani cooked on low heat, covered with a rich puff

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