Moti Pullao

500 grams rice
500 grams kheema or mincemeat
2 piece ginger
1 large handful each of coriander and mint leaves
1 medium-sized onion
4 green chillies
1 tblsp garam masala
salt to taste
9 tsps ghee 250 grams card silver foil
2 piece cinnamon stick (broken Into bits)
2 cloves
2 large black cardamoms
2 bay leaves (crumpled)
a few peppercorns
4 cups mutton stock
a few drops yellow food coloring
salt to taste
1/2 tsp saffron essence
25 grams each of pistachios and almonds (blanched and fried)
25 grams each of casbewnuts and raisins (fried)

METHOD:

Grind the kheema, ginger, coriander, mint, onion and chillies to a paste. Mix in the gararm masa1a, salt, and 1 tblsp each of ghee and curds. Form into tiny balls, each of the size of a pea. Beat the curd well with 1 cup of water. Then heat 4 tblsps of ghee and add the curd. Bring to a boil and add the balls of mutton. Reduce the heat and cook over a slow fire till the water is completely absorbed and the kheera balls are cooked. Remove from fire, coo/ and separate the balls from the gravy. Cover each ball completely with a small piece of silver foil. Heat 4 tbps of ghee and add all the whole spices, then the rice, and fry for 5 minutes. Pour in the mutton stock, icheema gravy and enough water to stand an inch above the level of the rice. Mix in the food coloring and salt and bring to a boil. Reduce the heat and cook till the rice is completely tender and dry. Remove from fire, then mix in the essence along with the meat balls. Garnish with fried nuts and raisins and serve immediately.