PARDA CHILMAN BIRYANI

Preparation Method :

• Preheat the oven to 150 °C / 300 °F.
• Whisk yoghurt in a bowl and divide into two equal portions. Dissolve saffron in milk and cream.
• Add vetivier drops, mint, green coriander and one portion of yoghurt to this.
• Boil water in a saucepan and add a bayleaf, a cinnamon stick, 3 green cardamoms, 3 cloves and salt. Add the rice and boil until it is half done. Drain the rice with the whole spices and keep hot.
• Heat the oil in another saucepan; add the remaining whole spices and caraway seeds and saute over medium heat.
• Add the onion paste and saute until golden brown. Add the ginger and garlic pastes, red chillies and yellow chilli powder and stir for 15- 20 seconds.
• Stir in the lamb chops and salt and cook for a further 5 minutes. Add a portion of the plain yoghurt and water ( 250 ml). Stir and bring to a boil. Lower the heat and simmer until the chops are done.
• To assemble the biryani, grease a baking dish.
• Spread half the lamb-mixture, sprinkle half the saffron, yoghurt, mint, coriander mixture and top with half the parboiled rice.
• Repeat the process until the prepared mixtures are used up. Sprinkle mace powder, fried onions and lemon juice.
• Mix the butter into the flour; add one egg and enough milk to make a stiff dough. Roll out the dough and cover the rice and lamb mixture with it.
• Seal the edges and brush with the other beaten egg. Slow-bake in an oven (dum) for about 20 minutes.
• Serve hot.