Pork Biryani - cooking recipe

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

Preparation

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