Method of Preparation :
Wash and soak rice in water for one hour. Drain and boil in sufficient water with mace powder, green and black cardamom, cloves and bay leaves till three-fourth done. Remove from heat, drain and keep aside.
Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and 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.
Mix butter and flour. Knead to a smooth soft dough by adding enough water.
In an oven proof vessel place alternate layers of rice and lamb curry. Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.