Combine tomatoes, mint, coriander, sliced green chilli and keep aside. Fry onions in a little vegetable oil until golden brown and translucent.
Add meat and stir for a few minutes. Add ginger and garlic. Add curd, dried plums and all dried spices except saffron, mixing well to combine.
Add 1 cup water, whole green chillies and salt. Cover and simmer for 45 minutes.
Add 1/3 of the tomato mixture to the meat mixture. Cover and cook for a further 5 to 10 minutes.
Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots.
Add saffron to one half of the rice and stir through to distribute saffron evenly.
On a large serving platter, spoon out half of the plain rice and top with the meat curry.
Spoon over half the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture.
Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings. Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashew nuts.