Overnight, mix meat with masala, tumeric, salt, fennel seeds, coriander powder, cumin powder, ginger/garlic paste, potatoes, eggs, oil and buttermilk - keep in fridge overnight

Saute onions in butter/margarine with cinnamon, cardamon and cloves until golden brown

Boil rice and lentils [soaked overnight] in separate pots

When onions are golden brown add overnight mixture of meat etc into the pot containing the onions

Mix rice, lentils and saffron and transfer into the main pot

Bake mixture at 180°C until meat is tender.

Garnish with fresh coriander leaves and enjoy