Chilman biryani

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