Chilman Biryani (Lamb biryani cooked covered with a flour pu recipe
ingredients
500 g (1.1 lb) Lamb, cut into pieces
2 1/2 cups (500 g) 1.1 lb Rice, Basmati
Water as required
1 tsp (2 g) Mace (javitri) powder
4 Green cardamom (choti elaichi)
4 Black cardamom (badi elaichi)
4 Cloves (laung)
5 Bay leaves (tej patta)
1 cup (200 ml) 7 fl oz Vegetable oil
1/2 cup (60 g) 2 fl oz Onions, sliced
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
2 tsp (8 g) Salt
2 tsp (4 g) Red chilli powder
4 cups (1 litre) 32 fl oz Water
2 tbsp (50 g) l 3/4 oz Brown onion paste
a few strands Saffron (kesar)
2 tsp (10 ml) Vetivier (kewda) water
2 tbsp (50 g) 1 3/4 oz Onion, sliced, browned
2 1/2 cups (500 g) 1.1 lb Rice, Basmati
Water as required
1 tsp (2 g) Mace (javitri) powder
4 Green cardamom (choti elaichi)
4 Black cardamom (badi elaichi)
4 Cloves (laung)
5 Bay leaves (tej patta)
1 cup (200 ml) 7 fl oz Vegetable oil
1/2 cup (60 g) 2 fl oz Onions, sliced
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
2 tsp (8 g) Salt
2 tsp (4 g) Red chilli powder
4 cups (1 litre) 32 fl oz Water
2 tbsp (50 g) l 3/4 oz Brown onion paste
a few strands Saffron (kesar)
2 tsp (10 ml) Vetivier (kewda) water
2 tbsp (50 g) 1 3/4 oz Onion, sliced, browned
For the chilman (puff) covering:
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
1/2 cup (100 g) 3 1/2 oz Butter
5 tbsp (75 ml) 2 1/2 fl oz Water
1/2 cup (100 g) 3 1/2 oz Butter
5 tbsp (75 ml) 2 1/2 fl oz Water
method
1. Wash and soak the rice in water for 1 hour. Drain and boil in sufficient water along with whole spices till 3/4th done. Remove from heat, drain and keep aside.
2. Heat the oil in a pan; add onions and fry until brown. Add ginger-garlic paste and lamb pieces; stir-fry for about 8 - 10 minutes. Add salt, red chilli powder, and water; cook for about 20-25 minutes on medium heat.
3. Stir in brown onion paste and cook till the lamb pieces are tender and the curry is thick. Remove from heat.
4. For the cbilman (puff) covering, mix butter and flour together. Add water and knead to a smooth soft dough.
5. In an ovenproof pot, arrange alternate layers of rice and lamb curry. Sprinkle saffron, vetivier and onion. Seal the pot with the prepared puff covering and place in a moderately hot oven (150 - 180°C / 300-350°F) for 20 minutes or till the covering is cooked.
6. Remove and serve hot.
2. Heat the oil in a pan; add onions and fry until brown. Add ginger-garlic paste and lamb pieces; stir-fry for about 8 - 10 minutes. Add salt, red chilli powder, and water; cook for about 20-25 minutes on medium heat.
3. Stir in brown onion paste and cook till the lamb pieces are tender and the curry is thick. Remove from heat.
4. For the cbilman (puff) covering, mix butter and flour together. Add water and knead to a smooth soft dough.
5. In an ovenproof pot, arrange alternate layers of rice and lamb curry. Sprinkle saffron, vetivier and onion. Seal the pot with the prepared puff covering and place in a moderately hot oven (150 - 180°C / 300-350°F) for 20 minutes or till the covering is cooked.
6. Remove and serve hot.
serving amount
serves: 4
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