Mutton biryani

Method

1. 1 Marinate the lamb with yogurt, garam masala, and crushed fried onions for 4 hours.
2. 2 Boil the young rice for exactly 5 minutes in salted water, then rinse with cold water.
3. 3 Arrange the marinated, live lamb at the bottom of the pot, then cover it with soft-boiled rice.
4. 4 Arranging the raw meat is the correct way to cook it; the meat cooks in the steam from the rice, so the juices are not lost.
5. 5 Pour saffron water, ghee, herbs, and mint over the rice.
6. 6 Knead the dough into a string, seal the rim of the lid, and let it rise over the lowest heat for 60 minutes.

With an appliance

• Oven 2 hr

  Replace step 6: seal the lid tightly and bake at 170 degrees for 55 minutes; this provides more even heat than proofing on the stovetop.