Instructions

1. 1. Marinate meat: Mix yogurt, ginger-garlic paste, green chiles, garam masala, chili powder, turmeric, salt. Add meat, marinate 30 minutes.
2. 2. Rice: Rinse rice. Boil 3.5 cups water with salt, cloves, bay leaves, cinnamon, cardamom until aromatic.
3. 3. Add rice. Cook until 70% done (rice should still have a slight bite). Drain.
4. 4. Onions: Heat 2 tbsp ghee. Fry sliced onions until deep golden. Set aside (reserve some for garnish).
5. 5. In a heavy-bottomed pot (or clay pot traditionally), layer:
6. - 2 tbsp ghee + some fried onions
7. - Half the marinated meat
8. - Half the parboiled rice
9. - Remaining fried onions
10. - Remaining meat
11. - Remaining rice
12. - Remaining ghee on top
13. 6. Cover pot tightly with foil, then place lid on top (dum pukht method).
14. 7. Cook on high heat for 1-2 minutes until you hear steam pressure building.
15. 8. Reduce to low heat. Cook for 45 minutes without opening the lid.
16. 9. Turn off heat and let rest 5 minutes.
17. 10. Open lid carefully. Fluff rice gently with a fork.
18. 11. Garnish with fried onion, fresh cilantro, and mint.
19. 12. SERVE hot with raita (yogurt), pickle, and salad on the side.