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Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed.
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To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee.
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Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve.
Notes
Kewra water, also called kewra essence or kevda water, is a fragrant Indian floral water, in the tradition of rose water, extracted from the flowers of Pandanus tectorius. Kewra water is better known in Southeast Asia as pandan leaf extract.
