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home > recipes > beans / grains > chilman biryani
from UK Chilman Biryani This is 1 of 100 Traditional Indian Recipes added to No Cups Here! this week. These recipes are from the Femina India Webzine site and are a mixture of 'western' and Indian recipes. My favourite is Chicken Chaat - try it out! All recipes are available in both Mastercook and Mealmaster formats. Give your taste buds a change!! - http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Chilman Biryani Recipe By : Serving Size : 4 Preparation Time :1:00 Categories : Femina Meat Femina1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams lamb -- cubed 2 1/2 cups basmati rice -- (500 g) water as required 1/2 teaspoon mace -- (javitri) powder (2 -- g) 4 green cardamom 4 black cardamom 4 cloves 5 bay leaves 1 cup oil -- (200 ml) 3 1/3 tablespoons onions -- sliced (50 g) 5 teaspoons ginger-garlic paste -- (25 g) 2 teaspoons salt -- (10 g) 2 teaspoons chilli powder -- (10 g) 1 liter water 3 1/3 tablespoons brown onion paste -- (50 ml) a few strands of saffron 2 teaspoons vetiver -- (kewra) water (10 -- ml) 4 tablespoons onions -- sliced and fried -- till brown (60 g) ***FOR THE CHILMAN (PUFF) COVERING*** -- (puff) covering: 1/2 cup flour -- (100 g) 1/2 cup butter -- (100 g) 5 tablespoons water -- (75 ml) WASH and soak the rice in water for one hour. Drain and boil in sufficient water with the whole garam masala till three-fourths done. Remove from heat, drain and keep aside. Heat oil in a pan, add onions and fry till brown. Add ginger-garlic paste with lamb pieces and stir-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. To prepare the chilman (puff) covering: Mix butter into the flour. Add enough water and knead to a smooth soft dough. In an oven proof handi (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 hot oven (150o C to 175o C) for 20 minutes or till the covering is cooked. Remove and serve hot with raita. Converted by MC_Buster. NOTES : Lamb biryani cooked on low heat, covered with a rich puff -- Alan Hewitt

Chilman Biryani


average rating = 5 stars(5.00003 comments available)
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keyword: chilman
keyword: biryani
ethnicity: indian
recipes for beans-grains
recipes by alan
Email Address:
(posted September 9, 1995)

from UK

Chilman Biryani

This is 1 of 100 Traditional Indian Recipes added to No Cups Here! this
week. These recipes are from the Femina India Webzine site and are a
mixture of 'western' and Indian recipes. My favourite is
Chicken Chaat -
try it out!

All recipes are available in both Mastercook and Mealmaster formats.

Give your taste buds a change!! - http://www.atoc.demon.co.uk/recipes

* Exported from MasterCook *

Chilman Biryani

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Femina Meat
Femina1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 grams
lamb -- cubed
2 1/2 cups
basmati rice -- (500 g)
water as required
1/2 teaspoon
mace -- (javitri) powder (2
--
g)
4
green cardamom
4 black
cardamom
4 cloves
5 bay leaves
1 cup oil -- (200 ml)
3 1/3 tablespoons onions -- sliced (50
g)
5 teaspoons ginger-
garlic paste -- (25 g)
2 teaspoons
salt -- (10 g)
2 teaspoons chilli powder -- (10
g)
1
liter water
3 1/3 tablespoons
brown onion paste -- (50 ml)
a few strands of
saffron
2 teaspoons vetiver -- (
kewra) water (10
-- ml)
4 tablespoons onions -- sliced and fried
-- till
brown (60 g)
***FOR THE CHILMAN (PUFF) COVERING*** -- (puff)
covering:
1/2 cup
flour -- (100 g)
1/2 cup
butter -- (100 g)
5 tablespoons water -- (75 ml)

WASH and soak the
rice in water for one hour. Drain and boil in
sufficient water with the whole
garam
masala till three-fourths done.
Remove from heat,
drain and keep aside.

Heat oil in a
pan, add onions and fry till brown. Add ginger-garlic
paste with
lamb pieces and stir-
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.

To prepare the chilman (puff) covering: Mix
butter into the flour. Add
enough water and
knead to a smooth soft dough. In an oven proof handi
(
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
hot oven (150o C to 175o C) for
20 minutes or till the covering is
cooked.

Remove and serve
hot with raita.

Converted by MC_Buster.

NOTES :
Lamb biryani cooked on low heat, covered with a rich puff
--
Alan Hewitt



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+3 comments


from Las Vegas, United States wrote:0  1

Once you eat this type of biryani for sure you not gonna like any other kind.
5 starsAugust 19, 2005


from Lahore, Pakistan wrote:0  0

the best dish of the world.
5 starsAugust 12, 2004


from Lahore, Pakistan wrote:0  0

this is one of the best recipes....i've ever tried.
5 starsMay 7, 2002


 
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