Shan 50g Biryani Mix Masala

Steps of Cooking 1. Heat 1 cup (175ml) cooking oil and fry 3 medium (250g), finely sliced onions until golden. Add 1kg (2.2lbs) meat with bones, divided into small portions (chicken/beef/lamb) and 1 packet shan biryani mix (dissolved in 1/2 cup water) and stir-fry for 5 mins. Add 1 cup (200g) plain, whipped yogurt and water (2 cups for chicken; 4 cups for beef/lamb). Cover and cook on low heat until meat is tender. 2. Add 3 medium (250g), diced tomatoes and stir-fry on high heat until the oil begins to separate from the gravy. Then set aside. 3. Separately: wash 3½ cups (750g) of shan basmati rice and let it soak. Boil 15 cups (3 litres) of water and stir in 3 tbsp of shan salt and the soaked rice. Boil the rice until 3/4th cooked. Remove and drain thoroughly. 4. Spread half the rice in a pot and pour the meat curry over it. Top with the remaining rice. Sprinkle a pinch of yellow food colour if desired. Spread 1/2 cup chopped cilantro/fresh coriander and 1/2 cup chopped mint leaves over the rice. Cover and cook on low heat until the rice is tender (5-10 mins). Mix before serving. Cooking Tip: Use long grain old basmati rice. Beginners must use parboiled/'Sayla' rice. For best results, use meat cuts from the breast and shoulder.