1 kg mince (chicken or mutton)
2 cups of any of following: chana, dhal, masoor, fresh peas or fresh toovar.
2cups rice (boiled in salted water) but drained when half done).
Boil fresh peas or the type of dhal till nearly done (drain dry)
2 small onions
¼ tsp turmeric
½ cup yoghurt
1 tsp pounded red chillies
2 whole green chillies
½ tsp dhunia / jeero powder, (cumin/coriander)
A few potatoes (halved if big).
¼ teaspoon saffron
¼ cup tomato juice (fresh) grated or pureed
1 lemon (juice)
1 tsp salt
1 tsp ginger/garlic
1 cup ghee/oil
¾ tsp jeero (cumin)
Braise mince with ginger/garlic, salt, pounded chillies and dhunia/jeero. When dry, remove from fire and cool. Now add the saffron, dhunia/jeero. When dry, remove fromfire and cool. Now add the saffron, dahi, tomato juice, lemon juiceand TheepaTheepa whole jeero. Add a few elachi, tuj and cloves.
Fry onions in ghee/oil. Remove when alight golden colour. Drain from the ghee and when cool crush with the back of a spoon and add to mince (saving a little whole fried onion for decoration on top of rice).
Fry potatoes in same ghee/oil.
Now distribute the mince over the floor of casserole. Place potatoes over this, then the masoor or what ever has been used instead. Lastly, add the rice to cover all. Sprinkle left-over onion over rice, add a few table spoons of ghee, sprinkle with a little cold water and steam gently in 180° oven till done (about 30-45 minutes).