| • | Grind garlic, onion, and ginger separately.
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| • | Cut onions and tomatoes.
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| • | Clean meat and cut into pieces.
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| • | Soak rice.
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| • | Heat oil in a heavy bottom vessel
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| • | Add cinnamon, cardamom, cloves.
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| • | Add onions, sauté till the onions turn brown in colour.
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| • | Add garlic and a little coriander leaves, fry it.
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| • | Add green chillies, mint leaves, curd, tomatoes, chilly powder, and ground ginger and fry well.
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| • | Add the meat to it and fry well.
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| • | Add 2 glasses of water and cook the meat.
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| • | Add remaining coriander, mint leaves and lime juice, cover and cook.
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| • | Cook the soaked Basmati rice for 10 minutes.
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| • | Take a vessel, put one layer of meat, then one layer of cooked rice.
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| • | Repeat till all the rice is layered with the meat gravy.
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| • | Mix saffron in a little milk, and Kesari powder and pour on the rice evenly.
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| • | Cover put on low fire and put burning charcoal on top. |
