Boil and 1/2 cook 2-2.5 cups rice rice with shah zeera, choti elaichi, long, dal cheeni and safaid zeera, bay leaves, star anise, black pepper, cinnamon. Drain.
Make a keema(700-800 gms) out of chicken. S/B a paste.
Add cilantro, chopped chili, finely chopped onions, red chili pdr, dhaniya pd, garam masala pdr and garlic ginger paste, zeera pdr (1/4 tsp), Mix well. Everything should be dry. Cover with plastic wrap and set aside. Take some meat and flatte into a round on parchment paper, place egg in the middle and use the paper to shape around egg. Fry until sealed (not fully cooked).
Heat 1/4 tsp oil/ghee.
Red chili pdr, garlic paste, dhaniya pdr, salt, shah zeera, 3 small elaichi, bay leaves, jaifil, javetri and elaichi pdr (a pinch), haldi pdr 1/3 tsp, a little zeera (1/4 tsp). 3 good sized tomatoes.
1 tbsp dhaniya
1/2 tsp red chili pdr
1/2 tsp haldi
2 onions fried.
1 bay leaves
3 big elaichi
6-8 kali mirch
1 tsp shah zeera
1/2 white zeera
1 ts garam masala (afterwards)
1/4 tso jaifil, javetri and elaichi pdr
1/4 cup oil
make gravy out of this. Add fried onions which is crushed by hand. Add 1/4 cup yogurt. Add koftas in the gravy and don't stir.
Layer with rice, sprinkle with jaifil, javetri and elaichi pdr and food coloring. Put on dum.