Sindhi biryani

Instructions

1. Rinse the basmati rice in cold water until the water runs clear, then soak it for 30 minutes.
2. Fry the sliced onions in the oil over medium heat until they are well browned and caramelised.
3. Add the meat, garlic, ginger and spices, then fry for 5 minutes until the meat is seared.
4. Stir in the chopped tomatoes, split chillies and yoghurt, then cover and simmer for 30 minutes over low heat.
5. Add the potatoes whole (or in quarters) and cook for another 15 minutes, until tender.
6. Bring a large pot of salted water to the boil, add the rice and whole spices to cook it halfway, about 5 minutes, then drain.
7. Spread the half-cooked rice over the meat, sprinkle with coriander and mint, cover tightly and cook over very low heat for 20 minutes. Serve hot.