By Shahistah Khan

by Tia


  • 2 ½ cups par boiled salted rice
  • 500g mince
  • 1 teaspoon jeera seeds
  • 4 Elaichi pods
  • 2 cinnamon sticks
  • sprig of curry leaves
  • 5 peppercorns
  • 1 chilli, slit
  • 1 small onion, chopped
  • 2 teaspoon Kashmiri chilli powder
  • 1 teaspoon mutton masala
  • 1 teaspoon jeera powder
  • 1 teaspoon dhania powder
  • ½ teaspoon turmeric
  • 1 can blended tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ cup boiled water
  • 1 teaspoon crushed ginger and garlic
  • 1 teaspoon salt
  • pinch of saffron in ¼  cup boiled water with a drop of yellow food colouring
  • oil to cover the base of the pot
  • 60g butter, cut into cubes
  • ½ bunch chopped dhania
  • ¼ teaspoon sugar (to neutralise acidity in tomatoes)


  1. In a pot on medium high heat, add the oil, onions, whole spices, chilli and curry leaves. Fry until onions become translucent.
  2. Add the ginger and garlic with all of the other spices. Fry for a few seconds.
  3. Add the mince and salt, mix well. When the mince changes colour, add the tomato, tomato paste and sugar.
  4. Allow to cook with the lid on until the gravy thickens. At this stage add ½ cup water, and half the dhania and cook for a few minutes.
  5. Place the rice over the mince. Pour the saffron water over it all and garnish with the remaining dhania. Spread butter all over. Place the lid on the pot, turn down the heat and allow to cook on low until the liquid dries up. Toss rice gently. \
  6. Serve with raita and enjoy!

TOP TIP: I highly recommend that you garnish with more dhania, pomegranate seeds and fried onions.

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