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1
Mix the pork in a bowl with the ginger, garlic, garam masala, chili powder, tumeric, chillies, mint and coriander. Cover and refrigerate overnight.
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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.
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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.
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4
Fry the pork in the dutch oven until well browned. Add cooked onions and yogurt and cook on low for 40 minutes.
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5
In a large saucepan, boil enough water to cover rice. Add rice, return to the boil, and cook 5 minutes.
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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.
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7
Preheat the oven to 425 Fahrenheit.
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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.
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9
Cook sealed dutch oven on high heat for 5 minutes before transferring to oven. Bake in oven for 40 minutes.
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10
Remove from oven, break dough seal and enjoy.
