Deep fry onions in moderately hot oil till golden and crisp.
Drain on kitchen paper, cool and crush with hand.
Crush ginger, garlic and chillies together.
Mix all the ingredients together, mix with the mutton and cover tightly.
Marinate in refrigerator overnight or at least for 4 hours at room temperature.
Wash rice well and drain.
Mix rice with clove, cardamom, cinnamon, peppercorn, aniseed, cumin, bay leaf and salt heat till it boils.
Lower the flame and boil gently for 3 mins.
Drain and reserve the water and the rice.
Preheat oven to 200 C
Heat ghee and oil in a fry pan.
Add all the spices for seasoning mutton, and fry 1 minute.
Add tomato and mutton and mix well.
Transfer the mutton to a square or rectangular baking dish.
Add strained rice on top.
Mix reserved rice water with lime juice, turmeric and saffron.
Pour into the pan.
Cover and seal well with aluminium foil.
Place the pan in oven.
Place a baking tray over the foil and add about 1/2 cup of water in it.
This will prevent the rice on top layer drying out and bake for about 1 hour.
Lower the heat to 150 and bake further for 15-20 mins.
Switch off the oven and leave the biriyani there for at least 15 more mins or till serving.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.