1. Heat ghee in a karahi. Add 3 cloves, cardamoms, 1 inch cinnamon stick, 1 bay leaf followed by chopped onions.
2. Fry for 5 minutes, add the meat pieces, ginger and garlic paste, chilli powder and salt.
3. Cook until the meat is half done.
4. Add shredded ginger, green chillies and 150 gm curd.
5. Pour in enough water and simmer until the meat is tender and the gravy thick.
6. Add cardamom and mace powder, saffron and mint leaves.
7. In a pan of boiling water, add remaining cloves, green cardamoms, bay leaf, and cinnamon.
8. Season with salt, add soaked rice and boil until half cooked. Strain.
9. Spoon hot rice over cooked meat and pour over the saffron.
10. Seal the lid with dough and cook on dum for 15 minutes.
11. Meanwhile, make small balls out of the minced meat after mixing it with remaining besan, curd and 1 tsp onion paste.
12. Fry in hot oil for 5 minutes, wrap in silver leaf and arrange over the pulao.

Image: Flickr/creativecommons atlai