Meat Biryani from The World of Parsi Cooking: Food Across Borders by Niloufer Mavalvala

Ingredients

• 1 tbsp oil
• ¾ kg / 1½ lb bone-in pieces of lamb/mutton/goat
• 1 finely chopped large raw onion
• 2 ½ tsp red chilli powder
• 2 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masalo powder
• 2 finely chopped green chillies
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp salt
• 2 large tomatoes, finely chopped
• 1 cup water
• 1 ½ cup fried onions, crushed
• Pinch of salt
• 1 cup yogurt
• ½ tsp saffron threads, crushed
• 1 tsp brown sugar
• ½ cup ghee or oil
• 1 bay leaf
• 3 large potatoes, peeled and cut into pieces
• 6 peppercorns
• 6 cloves
• 6 cardamom pods, pounded
• 1 tsp whole cumin
• 1 whole pod of garlic, peeled and sliced or hand chopped
• 1 cinnamon stick
• 6 cups hot boiling water
• 3 cups rice
• 2 tsp salt or to taste