Ingredients:

1 onion in ghee & oil until golden brown

1/2 kg washed mince

1/2 tsp whole jeera

2 pepper corns

1 cinnamon stick

2 cloves

1 cardamom pod

1 tsp. chili garlic paste

1 tsp. ginger garlic paste

1 1/2 tsp/ salt

3 tsp. chili powder

1 tsp. level crush dhana

1 tsp. level crush jeera

1/2 tsp. turmeric

3 liquidized tomatoes

2 tbsp. tomato purée

2 potatoes

1/4 tsp. masala

3 tbsp. yoghurt

1/2 lemon juice

saffron

1 1/2 cups rice

1 1/2 tsp. salt, oil & ghee

3 boiled eggs

Directions:

1. Braise 1 onion in ghee & oil until golden brown. Add: 1/2 kg washed mince. Add: 1/2 tsp whole jeera, 2 pepper corns, 1 cinnamon stick, 2 cloves, 1 cardamom pod, 1 tsp chilly garlic paste, 1 tsp ginger garlic paste, 1 1/2 tsp salt, 3 tsp chili powder, 1 tsp level crush dhana, 1 tsp level crush jeera, 1/2 tsp turmeric. Cook for 5 mins.

2. Add: 3 liquidized tomatoes, 2 Tbsp. tomato purée, 2 potatoes, cut in quarters lengthwise (rub in salt & yellow food color) and deep fried. Add: 1/4 tsp gharum masala, 3 tbsp. yoghurt, 1/2 lemon juice, Saffron. Cook until 1/2 done. It must have lots of moisture.

3. Cook 1 1/2 cups rice with 1 1/2 tsp salt, oil & ghee until half done. 3 boiled eggs. Layer mince in an oven pot. Top with potatoes & boiled eggs. Sprinkle rice over.

4. Make vagaar with onions in ghee and mix with the rice. Cover with foil & steam in oven on 180 for 1/2 hour.

5. Lower temperature to 140 and steam for 1/2 hour. Serve with papar, rhaita & salad.

Bon Appetit!