Step 1

Heat Oil and Ghee in a medium/large pot over high heat.

Step 2

Once hot, add the sliced Onions. Cook covered on low for at least 25 - 30 minutes until a deep golden brown. If your onion haven't coloured after 30 minutes, remove the lid, turn the heat up and keep an eye on them stirring at regular intervals until the desired colour is reached.

Step 3

Add the whole Garam Masala Spices - Bay leaves, Cumin Seeds, Star Anise, Black Cardamom, Green Cardamom, Cinnamon, Peppercorn, Cloves (make sure they touch the oil) and cook till fragrant. Around 2 - 3 minutes.

Step 4

Add Garlic, Ginger and Green Chilli and saute for 3 - 4 minutes.

Step 5

Add the dry spices - Red Chilli, Turmeric, Coriander, Powder and Cumin Powder and cook out for a couple of minutes before adding the crushed tomatoes.

Step 6

After a couple more minutes, pour in the yoghurt. Cover and cook on low for 20 minutes.

Step 7

Add the mince and distribute evenly with a wooden spoon, then cook covered on low for 10 minutes.

Step 8

Add Mint Leaves, Coriander, ground Garam Masala, Milk and Salt. Cook covered on low for 20 minutes.

Step 9

Meanwhile, Boil the rice with the ingredients listed under rice. Once boiling, simmer for 5 minutes, then drain and set aside.

Step 10

Layer the rice pot - Add one layer of Keema to the bottom of a pot, then add some fried onions, coriander, mint. Add a layer of rice, masoor dal, fried onions and spread over the top of the mince evenly. Then continue the layers till everything is used up.

Step 11

Crush Saffron strands slightly between your fingers. Simmer or Microwave the Milk till hot. Pour the milk over the strands.

Step 12

Pour the milk over the top layer, add more fried onions and dots of Ghee.

Step 13

Cover the pot with 2 layers of foil and a tight fitting lid.

Step 14

Cook on low for 20 - 30 minutes or until the rice is cooked.