This recipe will serve 4 people.
Ingredients
1 1/2 lb. meat(lamb, chicken), cut into small pieces
3 cups rice
1 cup curd(yoghurt)
Salt to taste
6 green chillies, minced
1 tsp fresh garlic paste
1 tsp fresh ginger paste
2 tsp chopped mint leaves
2 tsp chopped coriander leaves
2 tomatoes, chopped
1 tsp fresh dhania (coriander) powder
1 tsp fresh cumin powder
1 tsp red chilli powder
1 tsp clove powder
1 tsp cinammon powder
1 tsp chopped cashewnuts
1 stick cinammon, broken into bits
2 cloves
2 cardammoms
2 medium sized onions, sliced finely
2 tbsp ghee(clarified butter)
A pinch of saffron(orange coloring)
1-2 tsp milk
1 cup deep fried onion slices for garnish
1/2 cup chopped mint and coriander leaves for garnish(Optional)

Method
Combine together ingredients 3 to 15 and mix well.
Add the meat to it and let it marinate for
about 2 hrs.
Heat the ghee in a pan and add the cashewnuts,
cinnammon, cardammom and cloves. 
Fry for 15 seconds and add the sliced onion.
When the onions turn transparent, add the marinated
meat and without adding any water, cook the meat on 
medium heat till the meat is completely done.
The masala will reduce and lose all moisture.
Set aside.

Wash the rice and steam cook it such that individual grains
can be separated.
Dissolve the saffron in the milk.
Take about one cup of cooked rice and add the saffron to it.
Now mix this colored rice with the rest of the cooked rice,
so that you get streaks of orange in the rice.

In a deep oven-safe bowl, pour this rice and spread to cover 
the entire bottom of the vessel.
Pour the meat on top and spread evenly.
Cover the dish with foil and bake for about 20 minutes
at 300 deg f.

Remove and serve hot, garnished with chopped herbs and fried 
onions.