Khaleej Biryani

Method

Soak saffron in warm milk and set aside. Heat ghee in a heavy-bottomed pot and fry half the onions until golden brown, remove and reserve. In the same ghee, marinate the meat with yoghurt, ginger-garlic paste, remaining onions, green chillies, coriander and mint for at least 30 minutes. Cook the marinated meat over medium-high heat for 15-20 minutes until partially cooked, stirring occasionally. Boil the basmati rice separately with whole spices (cinnamon, cardamom, cloves, bay leaves and cumin) in salted water until 70 per cent cooked, then drain well. Layer the partially cooked meat mixture into the pot, then layer the partially cooked rice over it. Pour saffron-infused milk over the rice and dot with remaining ghee. Cover the pot with foil then place a tight-fitting lid on top to seal it. Cook on high heat for 2-3 minutes until steam forms, then reduce to low heat and cook for 45 minutes without lifting the lid. Turn off the heat and let it rest for 5 minutes before carefully opening and gently mixing with a fork. Garnish with reserved fried onions, fresh coriander and mint before serving.