• Make the Barista : Slice the onions finely. Heat a pan with 1 cup oil/ghee. Fry the sliced onions in the hot oil till they are brown. Be careful not to burn. Keep the fried onions aside.
• Soak the Rice: Soak long grain basmati rice in 2 Cups of water for at least 1 hour.
• Masala Paste: Grind together, ginger, garlic, green chillies, cumin and black peppercorns in a smooth paste.

Prepare the Keema :

• In a large pan or wok heat some 2 tbsp ghee (Use the ghee/oil left over from the fried onions). When the ghee is hot, put the heat on low and add the 3 cloves, 3 cardamoms and 1 cinnamon stick. Saute for 10 seconds.
• Now add in 1 onion sliced thinly and saute for 2 minutes. Then add 1 tbsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric powder and the ground ginger garlic green chilli paste. Saute for few minutes till the raw smell of ginger and garlic goes away.

Cook the Keema:

• Add the mined meat and 1 cup water and mix well with the spices. Cover and cook for 10 minutes.
• Reduce the heat to the lowest and add the curd and mix everything well. Increase the heat to medium and add the garam masala and salt. Cook the keema for another 10 minutes or till all the gravy dries up. Keep this aside.

Prepare the Beans:

• Heat the same pan and add 1 tbsp ghee. Saute finely chopped green chillies and 1 diced small onion. Saute it for 2 minutes. Then add the chopped carrots, tomatoes , salt and pepper. Mix everything well and cover with a lid and cook for 10 minutes. Add 1/2 tbsp all purpose flour or maida and cook for 2 minutes. Remove into a bowl and keep it aside.

Prepare the Carrots:

• Heat the same pan and add 1 tbsp ghee. Saute finely chopped green chillies and 1 diced small onion. Saute it for 2 minutes. Then add the chopped carrots, tomatoes , salt and pepper. Mix everything well and cover with a lid and cook for 10 minutes. Add 1/2 tbsp all purpose flour or maida and cook for 2 minutes. Remove into a bowl and keep it aside.

Cook the Rice:

• Drain the water from the soaked rice. Heat a pot and add 1 tbsp ghee. Then add 3-4 cloves and 1 cinnamon stick. Add the soaked rice and fry for 2 minutes. Then add 2 and half cups of boiling hot water. And cook the rice half covered till the rice is 80% cooked.

Layering:

• In a large pot add 1 tsp ghee. Then add 1/4th of the rice. Then add 1/2 the prepared keema. Spread it evenly on top of the rice. Then layer 1/3 of the remaining rice. Spread some of the fried onions on top with some chopped coriander leaves. Then put the cooked beans and spread it evenly. Repeat a layer of rice(1/2 of the remaining rice) and then a layer of the cooked carrots. Spread it evenly on the rice. Then add the remaining keema and spread evenly. Finally put the remaining rice and spread it evenly. Then add the remaining fried onions and some chopped coriander leaves.
• Now to the rice finally add the milk. Pour it evenly across the rice. Close with a heavy lid and seal it so that the steam does not escape.
• If cooking over fire: Place the pot on top of a flat iron pan and let it cook on the lowest flame till the top of the lid becomes hot. This can take approximately 15-20 minutes. If cooking oven induction: place the pan directly on the stove on low heat (or level 4) and let it cook(dum) for 15-20 minutes till the top of the lid is hot to touch.
• Let it sit for 10 minutes covered after removing from heat. Then remove the lid and give the rice a gentle mix and serve hot with raita, pickles and papad.