Grind together all the ingredients for the pulao masala
Wash the meat and coat it in the pulao masala, coriander, salt and curd. Marinate for atleast 2 hours while you prepare all the above garnishes or preferably overnight.
Take half the quantity of ghee used to fry the garnishes and heat it up. Fry the chopped onions until soft.
Now, add in the tomatoes and allow the mix to cook for 10 minutes.
Add in the meat and cook this in the pressure cooker along with very little water for 3 whistles and 15 minutes on slow until the meat is tender.
Meanwhile, boil the rice with some salt until parboiled. Drain off the water.
Dry roast the saffron, warm the milk in the microwave and soak the saffron in the milk.
Now it is time to layer the pulao. Use a wide vessel which is not too deep. Spread half the meat, then half the rice and half the fried potatoes. Top it with 2 tablespoons of the leftover ghee and half the saffron. Repeat the same again.
Cover the vessel tightly with foil and then the lid. Place it on a tava and allow the rice to cook for another 10 - 15 minutes until the rice is fully cooked.
At the time of serving, garnish the pulao with the fried kebabs & nuts as well as any coriander or mint you may have left over.
Serve the pulao with some raita. For the true Parsi experience you can also have it topped with a vegetarian Dhansak Dal often referred to in Parsi terminology as masala dal.