Soak rice for 30 min and dry it up for another 5 min.

Take 6 cups of boiling water, add clove, cinnamon, cardamom and cook the rice till the whole water dries up.

Divide the cooked rice into 2 equal portions.

Now dilute the saffron in milk and addthis into 1 portion of rice and mix well till the rice turns yellow. Keep this aside.

Keep the white rice separate.

Pour oil in to pan and addchopped onions, ginger, garlic and saute well.

Add red chilly powder, turmeric powder and cumin seeds. Saute again for 2 min on low flame.

Now add chopped tomatoes and saute for 2 min, cover and cook till done.

Now add keema and salt. Cover and cook till done.

If the gravy is too loose, just thicken a little by constantly stirring it on medium flame.

Grind green chillies, ginger and garlic together in a mixer.

Add coconut, cummin seeds, small onions, coriander and salt.

Add 2-3 tbsp of water and keep aside.

Layering of ribbon rice:- Take a rice dish (microwave safe) and grease with little butter. Spread white rice on the bottom and then spread a thin layer of coriander chutney over it. Now spread keema roast on to it and finally spread yellow rice on top.

Press the whole thing gently so that it doesn't shatter. Microwave it for 5mins and turn it upside down for serving.

Serve with kabab/hot dog, etc., salad/raita and papad.