| Ingredients | |
| 1 | Meat 1kg (cut in pieces) |
| 2 | Basmati rice 3 cups (soaked in water for 20 minutes) |
| 3 | Onion 1 medium (chopped) |
| 4 | Ginger Garlic paste 1 tbsp |
| 5 | Butter 2 tbsp |
| 6 | Turmeric powder half tea spoon |
| 7 | Salt as per taste |
| 8 | Cinnamon powder half tea spoon |
| 9 | Almond 1/4 cup (peeled and sliced) |
| 10 | Tomatoes 2 (chopped) |
| 11 | Cardamom 1tbsp (ground) |
| 12 | Black pepper 1tsp (ground) |
| 13 | Plain yogurt 1 cup |
| 14 | Potatoes 2 (pealed and cut) |
| 15 | Cooking oil half cup |
| 16 | Coriander half cup (chopped) |
| 17 | Water 12 cups |
| 18 | Salt 3 tbsp (or as per taste) |
| 19 | Eggs 3 (hard boiled and sliced) |
| Method | |
| 1 | In a pan heat cooking oil on low flame, add onions and cook till golden brown. |
| 2 | Heat 2 tbsp of butter on low flame and add meat to brown it on all sides, add water and stir well, cook for about 1 hour or till the meat is cooked, remove the meat from the stock once its cooked. |
| 3 | Add rice to the stock (should be about 6 cups left) boil the rice till about 90% boiled, drain the rice, add cooked onions, meat, ginger & garlic paste, turmeric powder, salt, cinnamon powder, cardamom, black pepper and cook on medium flame. |
| 4 | Add yogurt and tomatoes and cook for few minutes on medium flame. |
| 5 | Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked. |
| 6 | Serve on a large serving dish and garnish with almonds and egg slices. |
