Finely slice onions and cut thick slices of tomatoes & potatoes. Wash meat thoroughly. Also, wash and soak rice.
Heat Dalda Cooking Oil on medium heat and fry potatoes on low heat until golden.
After taking out potatoes from the pan, fry onions the same way. Reserve some fried onions for garnishing later.
Add ginger garlic, salt, meat, red chilli, corriander & turmeric in the pan. Stir and add 1 cup water to it and let it cook on low heat.
Parboil rice in a separate big pan with salt & spices then strain.
When the meat becomes tender, remove from heat. Divide boiled rice into 3 portions and beat yogurt with food color & kewra essence.
Layer one portion of rice in a big pan and cover with potato, tomatoes and half of the cooked meat. Layer with other portion of rice and cover with meat and tomato slices. Then layer with the remaining portion of rice.
Lastly, garnish with fried onion, chopped green spices and beaten yogurt. Cover & cook on high heat for 5 minutes then let it simmer on low heat for 10 – 12 minutes.