Ingredients

Mutton/chicken 1 kg
Basmati rice 1 kg
Potato 1/2 kg
Tomato 1/2 kg
Yogurt 250 grm
Red chili powder 1 tsp
Salt to taste
Onions 2 medium
Garlic paste 2 tsp
Ginger 2 tsp
8 small Ilaichi
4 bari Iliachi
10 cloves
10 peices of black pepper
Zeera 1 tsp
Cinnamon 1 stick
2 Bay leaves
Oil or ghee
Green chilies 6
Dhuniya leaves 2 tbsp
Mint leaves 2 tbsp
Kewra few drops
Yellow food color two pinch
Suger 1 tbsp

Instructions

Slice the onion and fry it in oil until its light brown. Add garlic, ginger, salt, chili powder, cloves, cardamoms, black peppers, zeera, bayleaves, cinnamon, yogurt.

Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meats cooked and the water has evaporated. Peel the potatoes and cut them into large chunks. Boil (or microwave) them until they're half cooked.

Soak the rice in water for half an hour. Boil them and drain the water off when they're half done. Cut the tomatos. Add green chillies (whole), mint and dhanya leaves and prunes. Add this to the meat and throw in the potatoes as well.

Layer this with the rice in a pot.
Sprinkle a solution of food color, sugar and kewra.

Keep the lid closed and cook this on low heat until the rice is done. Serve.