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 cardamon pod 1 tsp chilli garlic paste 1 tsp ginger garlic paste 1 1/2 tsp salt 3 tsp chilli pwd 1 tsp level crush dhana 1 tsp level crush jeera 1/2 tsp turmeric Cook for 5 mins. Add: 3 liquidized tomatoes 2 Tblsp tomato purée 2 potatoes, cut in quarters lengthwise (rub in salt & yellow food colour) and deep fried Add: 1/4 tsp gharum masala 3 Tblsp yoghurt 1/2 lemon juice Saffron Cook until 1/2 done. It must have lots of moisture.

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. Make vagaar with onions in ghee and mix with the rice. Cover with foil & steam in oven on 180 for 1/2 hour. Lower temperature to 140 and steam for 1/2 hour. Serve with papar, rhaita & salad. (Nazrina Joosub)

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