Mutton biryani

Method

1. Mix together the yoghurt, garlic and ginger, stir in the mutton and leave to marinate for at least 2 hours.

2. Wash the rice in plenty of cold water and then leave to soak in cold water for 30 minutes.

3. Pound the chilli and cashew nuts to a paste using a mortar and pestle. Heat the vegetable oil in a frying pan over a low heat and fry gently for 5 minutes.

4. Add the meat, garam masala and salt and fry for 5 minutes.

5. In a separate pan, heat the butter and fry the rice for about 3 minutes. Add water to cover, season and stir in the turmeric. Cook for about 25 minutes until soft. Lay out on a tray to dry a little.

6. Heat the oil in a frying pan over a moderate heat and fry the onion until golden and crisp.

7. Preheat the oven to 180°C/gas 4. Grease an ovenproof dish with butter, and then sit the bay leaves on the bottom. Now layer up the rice, mutton, onion, lime and rose water - repeat the layers, then pour over the saffron milk.

8. Cover with foil and cook in the oven for 30 minutes. Top with chopped egg and serve immediately.