|Meat/2 small chicken and 1/2 kg potatoes||1 Kilogram (Used For Kharu Gosht)|
|Basmati rice||1 Kilogram|
|Curds||2 Cup (32 tbs)|
|Saffron||1 Teaspoon, soaked in milk|
|Warm milk||2 Tablespoon|
|Wheat flour||1 Cup (16 tbs) (As Needed)|
|Milk||1⁄2 Cup (8 tbs) (As Needed)|
|Ghee||1 Tablespoon (As Needed)|
|Onions||2 , sliced, fried crisp and drained|
|Almonds||2 Tablespoon, blanched, slivered, fried and drained|
|Sultanas||2 Tablespoon, fried and drained|
Wash rice well several times in cold water to remove all starch.
Soak in cold water for twenty minutes.
Drain in a sieve and leave for twenty minutes more.
Divide rice in two.
Cook one half of rice with hot water, salt and saffron in usual way till three-quarters done.
Cook second half in plain water and salt till three-quarters done.
Mix with curds and fried onions, using a fork.
Place meat mixture in a large pan, cover with rice and curd mixture and put rice and saffron mixture on top.
Sprinkle with melted ghee, cover with an old cloth Or handkerchief and sprinkle some milk on it.
Place lid on top.
Make a paste of wheat flour and water and seal lid onto pan.
Cook on dum, i.e. on low heat with a few pieces of hot coal on top of lid or put in an oven at 150°C (350°F) for about twenty minutes.
Serve with masala ni dar and kachumbar.