Video

Preparation

1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves
2. Add the meat and saute till lightly fried
3. Add salt and turmeric and mix well
4. Pour in the water, cover the pan and cook
5. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste
6. Mix well and add yogurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron
7. Cover and cook for 2-3 minutes
8. Cover and cook for 2-3 minutes
9. Now transfer the meat in a heavy bottom pan and strain the gravy
10. Add a few drops of ittar and cover the pan
11. Seal it with the wheat dough and cook on slow fire
12. Once done, garnish with fresh coriander and ginger juliennes and serve