Instructions

Boil water in a heavy pan.

Add salt, black cumin and bay leaves.

When the spices give of an aroma add rice and cook until half done.

Strain in a colander.

To make the meat balls in a food processor chop together green chilies, mince, red chili powder onion, ginger garlic paste, turmeric, all spice powder and salt.

Shape the mixture into small round balls and steam them.

Then put silver paper on half of the meatballs.

To prepare the masala heat oil in a pan adds white cumin and whole garam masala.
When the spices begin to sizzle add the brown onions. Fry well.

Add ginger garlic paste and fry until the oil floats on top.

Then add yogurt, green chilies, garam masala powder and white cumin.

Fry for 3-4 minutes.

Add plums and chopped tomatoes.

Cook for 5-6 minutes.

The masala is ready.

For assembling take a deep pan add clarified butter and oil.

Spread a layer of half of the rice.

Spreda another layer of chopped coriander, chopped mint leaves and meat balls without the silver paper.
Add a final layer of rice.

Sprinkle the remaining masala, chopped coriander, chopped mint leaves and green chilies.

Sprinkle yellow food color on top followed by the remaining meatballs and warm clarified butter.

Cover and simmer for 5 minutes.