Method:

1. Mix all above ingredients under Marination and place them in a pot along with Meat.
2. Cook meat on medium heat with lid on till it gets tender and no water is added, however, if the meat starts to dry up then add some water or stock as required to keep the curry of the meat little runny but not dry.
3. Soak rice in water for 1 hr. before preparation.
4. Add Saffron in a small bowl and add little warm water, let it stand for 10-15 minutes till color is golden yellow.
5. In a separate thick bottom deep pot or pan bring 9 cups of water to boil and add salt, cardamom, tej-patta, slit green chili and let it boil for 5 mins.
6. Add soaked rice and cook till rice is half cooked. Strain the rice at this stage and add them over the meat pot. Spread the rice and add a ladle of the hot water strained from the rice.
7. Drizzle dissolved saffron on top. At this stage, you can add 2 tbsp of ghee or can add 3-4 tbsp leftover oil from fried onions.

8. Seal the vessel with dough on a tight-fitting lid. Cook on high heat for couple of minutes, now lower the heat to low medium and cook on dum for 15-20 minutes. Remove from heat and let it sit for 10 mins before opening the lid.

9.  Serve hot with raita.