Katchi Biryani

1. Marinate the raw mutton with the yoghurt, ginger-garlic paste, slit green chillies, half the mint and coriander, garam masala and salt, then leave it for at least 2 hours or overnight in the fridge for tenderness.
2. Heat the ghee in a heavy-bottomed pot and fry the sliced onions until deep golden and crisp, then set aside half for layering, leaving the rest in the pot.
3. Rinse and soak the basmati rice for 20 minutes, then parboil it in plenty of salted water for about 5 minutes until just under half cooked and drain well.
4. Spread the marinated raw mutton in an even layer at the bottom of the heavy pot over the onions, as the meat will cook slowly in the steam.
5. Layer the drained rice over the meat, scatter the reserved fried onions, remaining mint and coriander and drizzle over the saffron milk and a little extra ghee.
6. Seal the pot tightly with a lid or dough seal, cook on high for 5 minutes, then reduce to the lowest heat and dum-cook for 60 to 75 minutes until the meat is fork-tender and fully cooked through and the rice is fluffy.
7. Rest the sealed pot off the heat for 10 minutes, then open, gently fold the layers together and serve hot.

You'll use: Frying pan / skillet · Large pot · Saucepan · Steamer