Dhaka Kacchi Biryani

Ingredients

• •Basmati rice
• •Mutton
• •Yogurt
• •Ginger
• •Garlic
• •Fried onion
• •Potato
• •Ghee
• •Saffron
• •Garam masala
• •Green chili
• •Rosewater

Steps

1. 1Marinate the mutton pieces in yogurt, ginger-garlic paste, fried onion, garam masala, and a little ghee, then cover and refrigerate for at least 4 hours or overnight.
2. 2Parboil the basmati rice in salted water for about 6 minutes, until the grains are still firm at the center, then drain well.
3. 3Fry the peeled potatoes in hot ghee for about 4 minutes, until lightly golden on the outside.
4. 4Layer the marinated raw mutton across the bottom of a heavy pot, then arrange the fried potatoes over the meat.
5. 5Spread the parboiled rice evenly over the meat and potatoes as the next layer.
6. 6Soak a pinch of saffron in warm milk and drizzle it over the rice along with a splash of rosewater and a scatter of extra fried onion.
7. 7Cover the pot tightly with a lid, sealing the edges with a strip of dough if needed to trap the steam completely.
8. 8Cook over very low heat for about 45 minutes, allowing the rice to steam and the meat to cook entirely in its own juices.
9. 9Let the pot rest undisturbed for 10 minutes off the heat, then gently fold the layers together before serving.