Add the rice and cook for 7 minutes until almost done. Drain and set aside. Drizzle with saffron water (or food coloring) and the reserved oil from the gravy. Garnish with mint and coriander leaves.

Remember to season it if you cook the meat with water. I save this solution at last for only super-tough pieces of meat. By buzzing them in a food processor or vigorously chopping with a sharp knife, ...