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
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.