Gosht Motia Pulao

INGREDIENTS
1/2 kg basmati rice
1/2 kg meat cut into 2" cubes
150 gm minced meat paste
2 onions diced
2 Tbsp brown onion paste
6 green cardamoms
6 black cardamoms
2 cinnamon sticks
6 cloves
1/2 tsp red chilli powder
1 lemon juice
2 split green chillies
1 Tbsp mint leaves
Saffron, ground with a little water
1 Tbsp ginger and garlic paste
150 gm yogurt
2 tsp besan
1/4 tsp each of mace and cardamom powder
1 tsp garam masala
2 bayleaf
4 Tbsp ghee silver leaf for decoration
METHOD
Heat the ghee in a karahi.
Add 3 cloves, cardamoms, 1 cinnamon stick, 1 bay leaf followed by chopped onions.
Fry for 5 minutes, add the meat pieces, ginger and garlic paste, chilli powder and salt.
Cook until the meat is half done.
Add shredded ginger, green chillies and 150 gm curd.
Then pour in enough water and simmer until the meat is tender and the gravy gets thick.
Add cardamom, mace powder, saffron and mint leaves.
In a pan of boiling water, add remaining cloves, green cardamoms, bay leaf, and cinnamon.
Season it with salt, add soaked rice and boil until half cooked. Strain.
Spoon hot rice over cooked meat and pour over the saffron.
Seal the lid with dough and cook on dum for 15 minutes.
Meanwhile, make small balls out of the minced meat after mixing it with besan, curd and onion paste.
Fry it in hot oil for 5 minutes, wrap it in silver leaf and arrange over the pulao.