1 chicken cut into 9 pieces or 1kg mutton

2 onions sliced

Salt to taste

4 tsp whole jeeru

2 level tblsp ginger garlic masala

1 ½ level tblsp fresh ground green chillies

1 tin whole peeled tomatoes liquidized

3 cups rice parboiled in salt water

4 cups grated carrots

3 fresh green chillies

Handful of fresh dhania chopped

1 ½ tsp fine jeeru

1 tsp fine black pepper

Vagaar  for topping:

2 tblsp sultanas

3 tblsp pine kernels

½ cup ghee


Sauté onions in 3 tbslp oil and 1 tsp whole jeeru. Add in meat, ginger garlic, fresh ground green chillies and salt. Cook until oil is up. Add in whole peeled tomatoes and 2 cups of carrots. When rice is halfway done, add 2 cups carrots to rice. Drain rice and pour cold water over rice. Add 3 tsp whole jeeru to rice.

Arrange sliced potatoes at the bottom of a deep pot. Pour quarter cup of oil over potatoes and spread half cup of rice over it. Arrange meat over rice and spread a little masala over it. Mix remaining masala into half of the rice and add on top of meat. Add remaining rice and ¼ cup of ghee on top of rice.

Steam rice with one cup of water.

Once rice is steamed add vagaar over rice.

Serve with dahi and paaper.