Qeema Qabooli

3 Rice mugs, boiled with salt, cinnamon and star anise
700 gms mince meat
2 cups channa daal soaked overnight and boiled soft with 1 tsp salt and 1 tsp haldi
... 2 medium onions, chopped
2 tbls of ginger garlic paste
5 tomatoes
2 tbls tomato paste
1 tsp salt, or as taste
1 full tsp red chili, 1 tsp dhania powder, 1/2 tsp haldi, 1/2 garam masala, 1/4 jaifal jawetri and elaichi powder mix
1 large portion of prepared french fries
5 boiled eggs, shelled and sliced
3 tomatoes, sliced
yellow food colour, fresh dhania, green chilies

- heat a star anise and 2 big elaichi in oil
- add onions, fry till transparent
- add mince and fry
- add GG - spices.. and fry like u would normally make qeema
- add the tomatoes and reduce heat to low and cover
- let it stay covered, so the steam loosens the skin on the toms
- pick off the skin, and mash the toms to get a paste
- add the tom paste and bhunofy
- meanwhile ur chana daal should be boiled. The haldi will make it boil a bit faster and retain its yellow colour
- add the chana daal, mix in well and cook covered for about 10 minutes
- layer the rice with the prepared qeema, alternating layers with sliced egg, sliced tomatoes, french fries, dhania and chillies
- end with the rice on top
- make holes in the rice pot with a long spoon and dip in the food colour in 4 parts, covers holes with rice
- put it on dum and let it gather steam
- serve with raita  and salad