Start by dry roasting the saffron threads on a pan at low heat until the saffron threads turns to a tad bit darker shade. Drop the roasted saffron threads in a bowl and pour 2 tablespoons of milk to it. Give it a stir and allow it to rest until it’s ready to be used. The color of the milk will slowly change to a beautiful saffron color.

Drizzle some oil in a pan and scatter the thinly sliced onion evenly. Sprinkle some salt and allow it to cook in medium heat by stirring occasionally until the onion turns golden brown in color. Once done, take it off the heat and spread it on a kitchen towel. Keep it aside to be used later

In a mixing bowl, add flour and pour water little by little as you start making the dough. Once ready, keep aside to be used later.

Pour ghee in a heavy bottom saucepan followed by all the spices mentioned. Once it sizzles, drain the soaked rice and pour it into the pan. Sprinkle salt and give it a stir. Now, add 2 cups of water and bring it to a boil. Then, lower the heat to simmer and allow the rice to cook. Once all the water is absorbed, switch off the heat and allow it cool down for a while. Next, fluff it using a fork and keep aside to be used later.

Add minced meat in a bowl along with salt, 1 egg, half of the finely chopped onion, half of the garlic, a pinch of chili powder and a pinch of turmeric powder.

Give it a quick mix and form tiny balls.

Shallow fry the meat balls until golden brown on all the sides.

In a separate pan, add oil and drop fennel seeds, chopped onion, chopped garlic and chopped ginger. Sprinkle with salt, turmeric and cook until the onions are mild golden shade.

Pour tomato puree, ½ cup of water along with sugar, cumin powder, coriander powder and chili powder. Stir and let it simmer in medium low heat for about 5 minutes. Finally, drop the meatballs, give it a mix and allow it to simmer for 5 more minutes. If the gravy gets too dry, add more water. Once done, keep aside to be used later.

In a heavy bottom pan, spoon some ghee and layer half of the flavored rice. Next, put half of the meatballs along with the gravy on top of the rice and layer evenly. Scatter half of the chopped fresh mint, half of the fried onions and drizzle half of the saffron milk. Repeat the process to create more layers.

Then, take the flour dough that was made earlier and roll it thin. Press the dough on the edges of the pan to make it stick. Use some water along with the dough, if required. Cover with the lid and press tight so that it’s sealed.

Put the pan on the stove at medium low and allow it to cook for about 30 minutes.

Serve warm with some yogurt on the side.