Chana Daal and Kima Qabooli

Methods/steps

Heat 2 tbsp of ghee / oil in a pan. Add combined mince; ginger; garlic; red chillies; turmeric and salt. Cook mince on medium heat without adding any water. Stir and fry the mince; remove when done and set aside. Add half of mint; 3 chopped green chillies; crushed black pepper and juice of two lemons to boiled daal. In a small pan heat oil and fry onions till golden brown. Remove onions to absorbent kitchen paper to drain. Pour the oil in daal. Boil rice with a few mint leaves; whole green chillies; black cumin seeds; white vinegar and salt. Drain in a sieve when rice is half done. In the same pan spread a little oil on the base and spread a layer of rice over it; then put a layer of mince; layer of daal; sprinkle with crushed fried onion. Repeat all layers. Top with hot milk mixed with yellow food colour; fried onions and juice of two lemons. Cover and place on tawa over high heat for five minutes. Lower heat; cook till rice steams. Serve with raita and pikles.