Soak the rice for 30 mins and rinse a few times to remove excess starch
To make the meatballs, mix together all the ingredients under meatballs and form the into golf sized balls
Heat the oil under ‘Gravy’ and saute the meatballs on all sides so they are brown but don’t have to be fully cooked
Remove and keep aside
Add the diced onion, green chillies and ginger & garlic paste
Add the fried onions and all the spice powders, salt and pepper
Before the spices start to burn add the pureed tomato and the water
Add the mint and coriander leaves
Mix well
Nestle in the meatballs, followed by the potatoes
Cover and cool for 15 to 20 mins till the gravy thickens
Now to work on the rice, boil the water and add salt, the whole spices, chillies and bay leaves
Add the rinsed rice and cook covered for 15 - 20 mins till half cooked and drain
Add more mint and coriander leaves over the gravy and add all the rice on top
Add the melted ghee, the saffron milk, food colouring, fried onions and nuts
Seal the top with foil and add the lid
Cook in a preheated oven at 350 degrees for 20-30 mins till cooked