Biryani

In a processor or mortar, grind garlic, ginger, dried chili, cumin, cardamom, and nutmeg to a uniform mass.

Cut the meat into large pieces.

Put the meat in a large bowl and salt it.

Add spicy paste and 600 g of yogurt to the meat, mix well. Refrigerate for 2 hours.

Chop the onion finely.

In a small saucepan, heat 100 g of melted butter and sauté finely chopped onion for about 5-7 minutes until it becomes brown and crispy.

Then place it on a paper towel to remove excess fat.

In a deep skillet, heat 200 g of melted butter, sauté bay leaves for a minute. Then add the meat with the marinade, salt it, reduce the heat and cook for 45 minutes.

Boil the rinsed rice until half-cooked according to the package instructions. In a separate bowl, mix 150 ml of water, 4 tablespoons of melted butter, 100 g of yogurt, and salt.

Spread the semi-cooked rice over the meat without mixing, then pour the yogurt and oil mixture on top, and sprinkle with fried onions.

Cover with a lid and seal tightly with foil, cook on low heat for 35-40 minutes.