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Ingredients:

½ kg. Minced beef 
250 grams. Potatoes (cut in small pieces) 
2 tomatoes
1 onion (large size) 
6 tbs. oil
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 table spoon cumin Seeds (Zeera)
1 table spoon coriander (Dhaniya) powder
1 table spoon salt (according to taste)
¼ table spoon turmeric (Haldi) powder
¾ table spoon chili (Lal Mirch) powder
1 table spoon ginger (Adrak) paste
1 table spoon garlic (Lehsan) paste 
½ table spoon garam masala powder

Procedure:

Finely chop the onion and sauté in oil until light brown. 
Add all the spices and finely chopped tomatoes. 
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. 
Add 2 glasses of water cover and cook till meat is tenderized and the water dries. 
Add potatoes and cook till the potatoes are soft. 
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice. Serve with naan 

1. Marinate the meat with garlic, ginger, salt, chili powder, garam masala for half an hour.
2. Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 10 minutes to a golden brown. Remove the onions from the oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.
3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and allow cooking over low heat. When the meat is half cooked add potatoes and keep cooking over low heat. While the rice are being prepared.
4. Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.
6. Over with a tight fitting lid and allow to cook for 20 minutes until the rice and meat are tender.
7. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork.
8. Serve with Raita.