Ingredients:

Chicken or mutton – ½ kg
Ginger garlic paste – 2 tbsp
Salt – to taste
Onion – 3
Cloves – 5
Oil – ¾ cup
Black pepper – 6
Cinnamon sticks – 2
Big cardamoms – 2
Garam masala powder – 1 tsp
Red chili powder – 2 tsp
Fried and crushed cumin seeds – 1 tsp
Yogurt – 250gm
Rice – ½ kg
Green chilies – 12
Fresh coriander – ½ cup
Cumin seeds – ½ tsp
Black cumin seeds – ½ tsp
Bay leaf – 1
Make a green paste with fresh coriander and green chilies. Then take a bowl, add chicken or mutton, green paste, yogurt, salt, red chili powder, fried crushed cumin seeds, ginger garlic paste and garam masala, mix well and leave for 3 to 4 hours.
Boil rice with whole garam masala.
Potato – 2 (apply orange food color and fry in 2 tbsp of oil)

Ingredients for layers:

Lemon – 1 cut in slices
Green cardamom powder – 1 tsp
Nutmeg, mace powder – ¼ tsp
Mint – ¼ bunch
Fresh coriander – ½ bunch
Tomato – 1 sliced
Dry plums – 6
Green chilies – 4
Fried brown onion – ¼ cup
Orange food color – few drops
Kewra water – 1 tbsp
Method:

Take a pan, add ¾ cup oil and fry onion until turn into golden brown. Then take out ¼ cup onion and in rest of onion add marinated chicken or mutton, fry a little bit. Then cover and let it cook until chicken or mutton done. Then add fried potato, mix well. Now take a pan, spread some boiled rice, then mutton or chicken, then lemon slices, green cardamom powder, nutmeg, mace powder, soaked dry plums, fresh coriander, mint, tomato slice, and boiled rice, then on top add kewra water, orange food color and fried onion, cover and put on dum for 15 to 20 minutes. Serve with raita and salad.