Total Time
2hrs 15mins
Prep 30 mins
Cook 1 hr 45 mins

Adapted from a recipe in The Essential Rice Cookbook. Nice flavor, good Indian food for people who don't like curry (although I don't know why one would dislike curry). Meat was extremely tender and juicy. PS: if you're one of those like me who doesn't like to measure, go easy on the lemon juice so that you don't overpower the saffron.

Ingredients Nutrition


  1. Mix the pork in a bowl with the ginger, garlic, garam masala, chili powder, tumeric, chillies, mint and coriander. Cover and refrigerate overnight.
  2. The next day, put the sliced onion in a colander, sprinkle with salt to draw liquid out of the onions. Discard liquid, rinse onions and pat dry.
  3. Heat oil and butter in a dutch oven, then fry onions until golden brown (about 10 minutes). Remove onions and drain. Pour off and reserve all but about 2 tbsp of the butter and oil.
  4. Fry the pork in the dutch oven until well browned. Add cooked onions and yogurt and cook on low for 40 minutes.
  5. In a large saucepan, boil enough water to cover rice. Add rice, return to the boil, and cook 5 minutes.
  6. Drain rice, spread on top of onions and pork in dutch oven. Drizzle with lemon juice, saffron/milk mixture, and the leftover butter and oil.
  7. Preheat the oven to 425 Fahrenheit.
  8. Make a dough by adding a little water to the flour and 1 tsp salt. Roll dough into a long, thin sausage shape, and press along the top rim of the dutch oven. When the lid is placed on this dough, it will form a seal between the lid and base of the dutch oven.
  9. Cook sealed dutch oven on high heat for 5 minutes before transferring to oven. Bake in oven for 40 minutes.
  10. Remove from oven, break dough seal and enjoy.
Most Helpful

5 5

This is awesome! Great flavor! Like a party in my mouth! Would like to try with lamb instead of pork sometime, since lamb is probably a bit more traditional.