Ingredients:

• 2 medium sized onions, diced
• 1 1/2 cups basmati rice
• 1 tsp salt (for rice)
• 3 cups water
• 1 lb stewing beef, lamb, or boneless skinless chicken breasts or thighs
• 1 cup yoghurt
• 1 tsp grated ginger root (or 1 tsp powdered ginger)
• 2 tsp crushed garlic
• 1 tsp salt
• 2 tsp cayenne (or 1 tsp paprika if you don't want it spicy)
• 1 tbsp lime juice
• 2 green chiles finely chopped (or whatever other fresh hot peppers you want)
• 1 tbsp mint leaves chopped
• 1/2 lb butter
• 4 cardamom pods
• 1/2 tsp ground cloves
• 1 tsp pepper
• 1 cinnamon stick or 1/2 tsp ground cinnamon
• 3 bay leaves
• 1 tsp garam masala
• 1/2 tsp saffron
• 1 cup hot milk

Directions

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.

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