Yeh Hai Pakistani Food

1½ lbs (750 gms) Minced Mutton
100 gms Whole Masoor (lentils)
250 gms Curd
500 gms Long Grain Rice
2 tbspn ghee
2 big Potatoes
2 big Onions
4 big Tomatoes
1 cup Coriander leaves chopped
1/2 cup Mint leaves chopped
1 tbsp Ginger Garlic Paste
2 Green Chilies slit
1 tbsp Mixed Garam Masala
11 tsp Turmeric Powder
2 tsp Chili powder
2 tsp Dhania zeera powder
1/2 tsp Freshly ground Black Pepper
1 tbsp Shredded ginger
2 pinches Saffron soaked in warm water
1 pinch Jalebi colour soaked with the saffron
3 boiled eggs
1 cup birista (Fried onions)
2 Lemons
1 egg
Oil for frying
Salt to taste

Method :

Soak Masoor ½ hrs prior to cooking.
Divide the kheema into two equal portions.
Marinate one portion with salt, 1 tsp ginger garlic paste, 1 tsp garam masala,
½ tsp freshly ground black pepper, one egg and keeps aside.

Parboil the rice with grated ginger, salt and 1 tsp garam masala. Drain and reserve.
Make large pieces of the potato and fry them.
Heat oil; fry the onions until light brown.
Add the remaining garam masala, ginger garlic paste, slitted green chilies,
Chili powder, tumeric, dhania zeera powder and fry until oil separates.
Then add the finely chopped tomatoes and salt.