Iraqi biryani

Instructions

1. Thinly slice the onions and fry them in oil until well browned and crispy. Drain them and keep the oil.
2. Brown the meat in the onion frying oil, then add the yogurt, whole spices and salt. Cook for 40 minutes over low heat.
3. Rinse the rice and partly cook it in salted water flavored with a cardamom pod and a clove, then drain it.
4. In a pot, spread the meat on the bottom, then a layer of rice. Repeat, finishing with rice.
5. Dissolve the saffron in a little warm water and drizzle it over the rice with the melted butter.
6. Cover tightly and cook for 25 minutes over very low heat. Serve topped with the fried onions.