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03 January 2013,02:18 by
J.Sujatha

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PARDA CHILMAN BIRYANI

Serves :
5

Preparation Time :
45 minutes

Cooking Time :
45 minutes

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.

INGREDIENTS

  • 1 kg Lamb chops on a single bone
  • 750 grams any long grain variety, soaked for about 30 minutes
  • 75 grams Onion paste
  • 100 grams Ginger-garlic  paste
  • 3 tablespoon Garlic paste
  • 300 grams Yoghurt  
  • 2 teaspoon Mint leaves
  • 2 teaspoon Green coriander  
  • 150 ml Water/lamb stock
  • A pinch Saffron
  • 2 tablespoon Milk
  • 50 grams Cream
  • 3 drops Vetivier oil
  • 2 Bayleaves  
  • 2 Cinnamon  sticks
  • 10 Green cardamoms  
  • 10 Cloves
  • 50 ml Cooking Oil
  • Salt to taste
  • 1¼  teaspoon Caraway seeds  
  • 5 Red chillies
  • 2 teaspoon Yellow chilli powder  
  • ½ teaspoon Mace powder
  • 50 grams Onions, sliced, fried
  • 1 teaspoon Lemon juice
  • 150 grams Butter, unsalted
  • 500 grams Flour  
  • 2 Eggs, beaten

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