Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      gram          lamb -- cubed
   2 1/2  cups          Basmati rice
                        water as required
     1/2  teaspoon      mace -- (javitri) powder
   4                    green cardamom
   4                    black cardamom
   4                    cloves
   5                    bay leaves
   1      cup           oil
   3 1/3  tablespoons   onions -- sliced
   5      teaspoons     ginger-garlic paste
   2      teaspoons     salt
   2      teaspoons     chile powder
   1      liter         water
   3 1/3  tablespoons   brown onion paste
                        a few strands of saffron
   2      teaspoons     vetiver -- (kewra) water
   4      tablespoons   onions -- sliced and fried
                        -- until brown (60 g)
                        ***FOR THE CHILMAN (PUFF) COVERING***
     1/2  cup           flour
     1/2  cup           butter
   5      tablespoons   water

Preparation:

WASH and soak the rice in water for one hour. Drain and boil in sufficient water with the whole garam masala until three-fourths done. Remove from heat, drain and keep aside. Heat oil in a pan, add onions and fry until brown. Add ginger-garlic paste with lamb pieces and stir-fry for about 10 minutes. Add salt, chile powder and water and cook for about 20 to 25 minutes on medium heat. Stir in the brown onion paste and cook until 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 until the covering is cooked. Remove and serve hot with raita.