500 grams lamb -- cubed |
2 1/2 cups basmati rice -- (500 g) |
1 cup water as required |
1/2 teaspoon mace -- (javitri) powder |
4 pieces green cardamom |
4 pieces black cardamom |
4 pieces cloves |
5 pieces 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) |
4 pieces saffron strands |
2 teaspoons vetiver -- (kewra) water (10 ml) |
4 tablespoons onions -- sliced and fried till brown (60 g) |
------FOR THE CHILMAN (PUFF) COVERING-- |
1/2 cup flour -- (100 g) |
1/2 cup butter -- (100 g) |
5 tablespoons water -- (75 ml) |
