| By : Amrita ( Posted on :24 Feb, 2007 ) | Total Views : 337 | Previous | Next |
Ingredients
500gms Sliced lamb
500gms Basmati rice
Water as required
1/2tsp Mace powder
4 Green cardamom
4 Black cardamom
4 Cloves
5 Bay leaves
200ml Oil
50gm Sliced onions
5tsp Ginger-garlic paste
2tsp Salt
2tsp Chilli powder
1litre Water
31/2tbs Brown onion paste
Saffron a few strands
60gms Sliced onions (fry the onions till brown and keep aside)
For the covering
1/2cup Flour
100gms Butter
Directions
1. Wash and soak rice in water for one hour. Drain and boil in sufficient water with mace powder, green and black cardamom, cloves and bay leaves till three-fourth done. Remove from heat, drain and keep aside.
2. Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and fry for about 10 minutes. Add salt, chilli powder and water and cook for about 20 to 25 minutes on medium heat. Stir in the brown onion paste and cook till the lamb pieces are tender and the curry thickens. Remove from heat.
3. Mix butter and flour. Knead to a smooth soft dough by adding enough water.
4. In an oven proof vessel place alternate layers of rice and lamb curry. Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.
