Donne Biryani

Method

1. 1

   Marinate meat: Mix 750g chicken or mutton with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate overnight.

2. 2

   Fry birista: Slice 3 large onions thinly. Deep fry until very dark golden. Drain. Reserve oil.

3. 3

   Parboil Sona Masoori rice: Wash 2 cups Sona Masoori rice. Soak 20 minutes. Boil in salted water with whole spices 6-7 minutes. Drain.

4. 4

   Cook meat masala: In a heavy pot heat reserved birista oil. Add marinated meat. Cook on high heat 10-12 minutes.

5. 5

   Build layers: Spread cooked meat as base. Sprinkle half the birista.

6. 6

   Add rice layer: Add parboiled rice. Add remaining birista and 3 tbsp ghee.

7. 7

   Add mint and coriander: Add generous amounts of fresh mint and coriander.

8. 8

   Add saffron milk: Drizzle saffron milk over the rice.

9. 9

   Seal and dum cook: Seal with dough-sealed lid. Cook on tawa — high heat 5 minutes then lowest heat 35-40 minutes.

10. 10

    Serve: Donne biryani is named after the banana leaf bowls it is traditionally served in. Rest 10 minutes. Serve with raita.