Meat 1/2 kg ( with fat)
For potli 

Dhaniya – 11/2 tbsp

Saunf – 1 tsp 

Ginger – small PC

Garlic – 1 pod

Onion – 1 large

Zeera – 1 tsp

Pepper -1 tsp

Laung – 5

Choti Ilaichi -5

Badi Ilaichi – 3

Tezpat -2

Tie the above in a PC of muslin cloth & cook with meat & water till the meat is almost done.

For baghar 

Ghee 100 gm

Rice -1/2 kg basmati ( soaked) – 2 cups 

Onion -1 sliced finely 

Garam masala – 

Zeera 1 tsp 

Laung – 4

Ilaichi – 4

Pepper -1 tsp

Tezpat -2

Ginger- small finely chopped 

Curd – 1 tbsp finely beaten

A pinch of saffron & keora 

Heat ghee & brown onion & ginger.when brown remove most of it from the ghee and add the garam masala.

Then add the meat pieces & fry a little adding the curd.

When the meat is fried add the rice and fry a bit as it fluffs up ( Chawla Khil jaata hai) 

Add the yakhni water ( remove & squeeze the potli and throw away masala in it) 

Water should be 3 cups. Add  salt & cook till almost done.

Stir once or twice while cooking. If cooking in pressure then just 2 whistles.

Add the fried onion under a layer of rice  with keora and saffron.

Put it a oven or cook over a very slow fire with a tawa under the pit for dum.

Put weight on lid