CHILMAN BIRYANI

Preparation Method :

• Wash and soak the rice in water for 1 hour. Drain and boil in sufficient water along with whole spices till 3Mh done. Remove from heat, drain and keep aside.
• 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 over medium heat.
• Stir in brown onion paste and cook till the lamb pieces are tender and the curry is thick. Remove from heat.
• For the chilman (puff) covering, mix butter and flour together. Add water and knead to a smooth soft dough.
• In an ovenproof pot, arrange alternate layers of rice and lamb curry. Sprinkle saffron, kewda 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.
• Remove and serve hot.