Dum Biryani

Ingredients
1 kg boneless lamb or goat leg or shoulder, cut into cubes
2 tbsp. ginger paste
2 tbsp. garlic paste
2 tbsps. garam masala
½ tsp. chilli powder
½ tsp. turmeric powder
4 green chillies, finely chopped
4 tbsps. chopped coriander
2 tbsps. chopped mint leaves
500 gm. Basmati rice
4 onions, thinly sliced
Salt to taste
½ cup oil
½ cup ghee
1 cup yogurt
½ tsp. saffron strands soaked in 2 tbsps. Of milk

Sealing dough
1 ½ cup plain flour
1 tsp. salt.

Mix the meat with the ginger, garlic, garam masala, chilli powder, turmeric, chilli, coriander and mint. Cover and marinate in the fridge overnight.
Wash the rice in a sieve under cold, running water until the water from the rice runs clear. Let the rice rest for 30 minutes.
 Put the sliced onion in a sieve, sprinkle with the salt and leave for 10 minutes to drain off any liquid that oozes out. Rinse and pat dry.
Heat the oil and butter in a heavy-based saucepan, add the onion and fry for 10 minutes, or until golden. Drain through a sieve, reserving the oil and ghee. Remove the meat from the marinade and fry in batches in a little of the oil and ghee until browned. Transfer to a pressure cocker and let it cook till 5-6 whistles are given.
In a separate sauce pan, boil enough water to cover the rice. Add the rice to the pan.  Return the water to the boil; cook the rice for 5 minutes. Then drain well and spread the rice evenly over the meat. Pour 2 tbsps. of the leftover oil & ghee over the rice and drizzle with the saffron and milk.
Preheat the oven to 220 c. Make the sealing dough by mixing the flour and salt with a little water. Roll the dough into a sausage shape and use to seal the lid onto the rim of the pot or casserole, pressing it along the rim where the lid meets the pot. Put the pot over high heat for 5 minutes to bring the contents to the boil, and then transfer it to the oven for 40 minutes. Remove the pot and break the seal of dough.