Ingredients:

1. Chicken or mutton- 1 Kg
2. Basmati rice – 1 kg
3. Ghee-250 gms
4. Curd- 100 gms
5. Onion- 100- 150 gms
6. Papaya- a small slice
7. Garlic- 3-4 pieces
8. Potato – 250 gms
9. Milk – 500 ml
10. Kaora water – 4 table spoon
11. Sugar – to taste
12. Salt – to taste

Spices:

1. Shah jeera- 1½ tsp
2. Shah marich – 1½ tsp
3. Jaifall – ¼ tsp
4. Jaitry – 1 flower
5. Elichi – 3
6. Dalchini – 1 inch
7. Clove – 1
8. Saffron – 5 gms

Preparation:

Soak the saffron in milk for 1hour.

Prepare a paste of curd, onion, ginger and garlic. Mix the paste with mutton/ chicken and marinate for one hour. Add salt as required.

Prepare a paste with all the spices.

After one hour put some oil and one tablespoon of ghee in a kadai. Fry the potatoes and keep it aside. Add some more oil and ghee in the kadai. Add the mutton/chicken and cook for some time. Now add the spice – pest and cook till oil is separated. Add the potatoes and cook for some more time. Add small amount of water. Chicken requires less amount of water and mutton requires more water. Simmer the oven and keep it for some time. Check whether the meat is soft. If the meat is soft enough then remove the kadai from oven. Separate the meat and the potatoes and take care that all the gravy is separated from the meat and potatoes.

Cut some onions in small pieces and fry till it is brown in color.

Preparation of rice:

Wash one kg of rice thoroughly and soak in water for some time. Add 7/8 cup of water, 1 kg rice, 4 elichi, and required amount of salt in a pressure-cooker. Keep it above full flame. Simmer the flame when the hissing sound comes. And keep it for 6/7 minutes. After this check the rice. If it is very hard add some more water and boil it again.

Once the rice is soft, separate some rice and add keshar color and ghee. Keep it aside.

Put some ghee in a flat-bottomed vessel and add a layer of rice in it. Add some colored rice above this rice and all the fried onion. After this add two-table spoon kaora water required amount of ghee, sugar, salt and half amount of milk. Then put meat and potatoes over it. Now add rest of the rice above it. Also add rest of the colored rice, milk, two-table spoon kaora water, ¾ tablespoon ghee, required amount of salt and sugar. Cover the vessel. Then seal the vessel with soft dough of atta. Keep the vessel over the oven and keep the flame at minimum till the atta is hard. Remove the vessel from oven. Before serving shake the vessel thoroughly and serve.