Total Preparation and Cooking time: About 4.5 hours
Preparation and Cooking time (excluding marinating time): About 1.5 hours
Makes: About 6 large servings
Heat a small amount of butter in a pan over medium heat, fry onions until golden brown.
Soak basmati rice in water with salt, put aside for later.
In a bowl, add meat, yoghurt, ginger, garlic, salt, hot pepper or paprika, lime juice, green chilies, mint, and fried onions.
Mix around, cover with plastic wrap and put in the refrigerator to marinate for 3-4 hours.
When done marinating, drain out the marinade, heat the butter over medium heat, and add cloves, cardamom, pepper, cinnamon, and bay leaves, and fry until the butter turns light brown.
Add garam masala and marinated meat, fry for about 8 minutes. Add 2 tbsp water, reduce heat to medium-low, and simmer for another 8 minutes. Set aside for later.
Preheat the oven to 350 degrees fehrenheit. In a bowl, mix saffron and hot milk, set aside.
Put the rice, water, and salt mixture in a pot and bring to a boil. Boil for 6 minutes, then strain the water out.
In a deep baking dish, put the meat preparation and rice, and then sprinkle the milk-saffron mixture on top.
Cover tightly with a lid or tin foil, and cook in the oven for 30 minutes.