Parda Chilman Biryani by Shireen Anwer

Ingredients:

• Mutton 3/4 kg
• Boiled rice 750 gm
• Whole mix spice 1 tbsp
• Ginger garlic 2 tsp
• Yogurt 3/4 cup + 3/4 cup
• Cream 1/2 cup
• Nutmeg powder 1/4 tsp
• Mace powder 1/4 tsp
• Lemon juice 1 tbsp
• Oil 1/2 cup
• Fried onion 1/2 cup
• Onion paste 1
• Whole red chilies 6
• Salt 1-1/2 tsp
• Red chili powder 2 tsp
• All spice 1 tsp
• Saffron 1/4 tsp
• Milk 2 tbsp
• Kewra 1 tbsp
• Chopped coriander leaves, mint leaves as required

For Parda:

• Flour (maida) 2-1/2 cups
• Butter 3/4 cup
• Salt 1/2 tsp
• Egg 1
• Water as required

Method:

1. Boil rice with whole mix spice and salt until it 3/4 ready.
2. Now keep it aside.
3. Beat 3/4 cup yogurt and add coriander leaves and mint leaves.
4. Also put cream, milk, saffron and kewra and keep it aside.
5. Now heat oil in pan and fry onion paste for 5 minutes.
6. Then put ginger garlic paste, red chili powder, whole red chilies and salt and mix with mutton.
7. Now cook for 5 minutes, put 3/4 cup yogurt and fry it.
8. Then add 1 cup water, cover it and cook until mutton tender.
9. Now spread meat in greased oven proof dish and put yogurt & saffron mixture.
10. Then add boiled rice and remaining yogurt mixture.
11. Then put all spice, nutmeg, mace, fried onion and lemon juice, cover with ready parda dough and with eggs.
12. Now close edges and bake on 180 degrees C for 20 minutes.
13. Then take it out and serve.