First of all, wash and soak rice for half an hour. Now put some water. Add salt and oil and let it boil. Now add rice to the boiling water. Let it cook well. Now drain the water and let the rice be cool down.
Add some water in pan. Add kheema, salt, turmeric powder, coriander leaves, green chilli. Let it boil until the water evaporates.
Heat some oil, add mustard seeds and curry leaves. Add red chilli powder, turmeric and coriander powder, salt and let the masalas cook well. Add boiled moong and mix well. Add some water and cook well.
Now mix the kheema and moong mixture. Add cumin powder, taj elaichi powder, curd, lemon juice and crushed fried onions and 2 tsp oil.
Add red chilli powder, turmeric and salt and mix kheema and moong filling well.
Now at the bottom of a cooker spread some rice evenly. Now spread the kheema and moong filling over it. Spread the rest of the rice over it.
Soak some saffron strains in 1 tsp milk. Add on the top. Cover the lid of the pressure cooker and let it cook upto 1 whistle on high flame. Turn off the flame. Serve hot with cold curd.
