Cocktail Pulao

INGREDIENTS
500gms boneless mutton cubed
500gms chicken cut into peices
250gms mince
3 tbspn ginger garlic paste
3 potatoes cubed
1 whole egg whisked
3 egss boiled and sliced
1 cup mixed vegetables diced (capcicum, french beans, carrot and cauliflower)
1 cup chopped corriender
2 Onions finely chopped
Whole garam masala
1 tspn red chilly powder
1 tspn jeera powder
1 tspn garam masala powder
1 tbspn jeera
1 tbspn dhania powder
2 tbspn chopped green chillies
2 tbspn garam masala powder
1 tbspn fennel (souf) crushed
1 tbspn whole jeera
3 cups basmati rice washed and soaked in water
6 tbspn oil
Salt for cooking
A pinch of red, orange and green food colour.
Raisins, kaju and corriender for garnishing.

METHOD
Step1-In a pressure cooker add mutton, salt, 1 tbsp ginger garlic paste and 1 cup water.Pressure cook till meat is tender.
Step2 -In a mixing bowl take mince meat, salt, 1tspn jeera powder, 1tspn dhania powder, 1 tspn garam masala powder, 1 tspn ginger garlic paste, 1 tspn red chilly powder, 1 egg and little corriender. Mix all well and make marbel size kababs and deep fry them.
Step3-Divide the potatoes in 3 batches colour each batch with diffrent food colouring and then deep fry them till cooked.
Step4-In a large cooking vessel heat oil and add the whole jeera, whole garam masala and the chopped onions.Saute till onions turns pink.
Step5-Now add in the chicken, ginger garlic paste, chopped chillies, garam masala powder, dhania powder, jeera powder,fennel powder,corriender and salt.Mix well n cook for a while.
Step6-Now add in the boiled meat with is stock and 3 cups of water and mix vegetables
Step7-When the water starts to boil add in the rice and cook on high flame,stiring occasionally till 80% of the water have been absorbed  by the rice.
Step8-Now add in the fried potaoes  and half of the marbel sized kababs.
Step9-Cover the vessel with aluminum foil and let the rice simmer on low heat for around 15mins.
Step10-Open the aluminium cover and give everything a gentel mix.
Transfer it in a serving bowl and garnish it with the remaining kababs, raisins, kaju peices of coloured fried potatoes and sliced boiled eggs.
Serve super hot with Raita!!!!!