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First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water. more..

Heat ghee and fry asafetida.
Add salt, green chillies, turmeric and coriander powder.
Add cardomoms and garam masala and simmer. more..

Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp. more..

First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
Now heat 4 tblsp of ghee and fry 2 onions till brown.
Add half the whole spices and then add chicken and mince meat and let it brown. more..

Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.
Now put cornflour in the bag with little salt and black pepper. more..

First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
Now prick the chicken well with a fork.
Mix curd with ground spices and rub it over the chicken. more..

Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour. more..

Beat the curd and mix chicken pieces with turmeric and salt.
Set it aside for half an hour.
Now heat ghee and fry onions, ginger, garlic till light brown. more..

Wash potatoes and peel and cut them into 1 inch pieces.
Fry the potatoes to a deep golden brown and keep aside.
Grind cashewnuts, ginger and garlic to a paste in a grinder. more..

First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
Now heat ghee. more..

Roast little cumin, poppy, fenugreek seeds and grind into powder.
Heat ghee, fry onions and garlic till it is brown.
Add chicken and fry. more..

Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
Grind meat into a fine paste. more..