1Â½ lbs (750 gms) Minced Mutton
100 gms Whole Masoor (lentils)
250 gms Curd
500 gms Long Grain Rice
2 tbspn ghee
2 big Potatoes
2 big Onions
4 big Tomatoes
1 cup Coriander leaves chopped
1/2 cup Mint leaves chopped
1 tbsp Ginger Garlic Paste
2 Green Chillies slit
1 tbsp Mixed Garam Masala
1/2 tbsp Khambati Sambhar Pwdr
1 tsp Tumeric Powder
2 tsp Chili powder
2 tsp Dhania Jeera powder
1/2 tsp Freshly ground Black Pepper
1 tbsp Shredded ginger
2 pinches Saffron soaked in warm water
1 pinch Jalebi colour soaked with the saffron
3 boiled eggs
1 cup birista (Fried onions)
Oil for frying
Salt to taste
Soak Masoor Â½ hrs prior to cooking.
Divide the kheema into two equal portions.
Marinate one portion with salt, 1 tsp ginger garlic paste, 1 tsp garam masala,
Â½ tsp freshly ground black pepper, one egg and keep aside.
Parboil the rice with grated ginger, salt and 1 tsp garam masala. Drain and reserve.
Make large pieces of the potato and fry them.
Heat oil, fry the onions until light brown.
Add the remaining garam masala, ginger garlic paste, slitted green chilies,
chili powder, tumeric, dhania jeera powder and fry until oil seperates.
Then add the finely chopped tomatoes and salt.
Mix the mince, masoor into this and cook until the masoor is cooked
but still whole.
Stir in half the fresh coriander and mint leaves.
Grease the bottom of a large dish with some ghee.
Arrange the cooked mince on it.
Sprinkle fried potatoes, coriander and mint leaves and half of lemon juice.
Make small balls from the marinated mince and arrange on top of this layer.
Top the mince balls with the curd and half of the birista.
Layer the rice on the mince balls and top with soaked saffron and colour.
Sprinkle remaining lime juice and decorate the top with birista and sliced boiled eggs.
Bake covered for 40 minutes in a hot oven or on low heat for 30 minutes.