INGREDIENTS
2 lbs pork loin, cut into 1 inch cubes
3 inches piece gingerroot, grated
2 garlic cloves, crushed
2 tablespoons garam masala (an Indian spice, you can probably find it with the spices at the store)
1?2 teaspoon chili powder
1?2 teaspoon ground turmeric
4 green chilies, finely chopped
3 tablespoons chopped mint
4 tablespoons ground coriander
2 1?2 cups basmati rice
4 onions, thinly sliced
salt
1?2 cup oil
4 ounces butter, melted
8 ounces plain yogurt
1?2 teaspoon saffron thread, soaked in
2 tablespoons hot milk
1 tablespoon lemon juice
1 1?3 cups whole wheat flour (barley, wheat, etc)
1 teaspoon salt

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.

From The Genius Kitchen