Biryani in Australia

Ingredients

• 3 cups basmati rice, soaked 30 minutes
• 750g chicken or goat pieces
• 1 cup yoghurt, 2 onions fried golden (birista)
• 2 tbsp biryani masala, 1 tbsp ginger-garlic paste
• Saffron in warm milk, 4 tbsp ghee
• Whole spices: bay, cardamom, cinnamon, cloves
• Mint, coriander; raita and achar to serve

Instructions

1. 1Marinate the meat in yoghurt, ginger-garlic and biryani masala for 1 hour.
2. 2Parboil the rice with whole spices until 70% done; drain.
3. 3Cook the marinated meat until nearly done in a heavy pot.
4. 4Layer the rice over the meat, scatter birista, saffron milk and ghee.
5. 5Seal and cook on dum (very low heat) 20 minutes.
6. 6Rest 10 minutes, fluff gently and serve with raita.