Kachhi Biryani

1. Wash the mutton and cut into medium-sized pieces. Marinate with onions, ginger, chilli powder, cinnamon, cardamom, coriander, caraway seeds, nutmeg, mace, yoghurt and salt. Allow to stand for 5 hours.

2. Wash the rice under running water until the water runs clear, then place in a cooker with half the ghee, the water and the milk. Boil until the rice is half cooked.

3. Heat the ghee in a pan, and fry the potatoes with colouring and salt until light brown. Add a little brown sugar, then remove and set aside.

4. Place the remaining ghee in a casserole. Add the marinated meat, then potatoes, rice and prunes. Soak the saffron in rose water and pour this over the rice. Cover tightly and place casserole in the oven, then bake at 175°C for 1 ½ hours.

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