Vegetable Biryani

STEPS OF COOKING

1. Heat ¾ - 1 cup of oil and fry 3 medium (250g) finely sliced onions until golden. Add 3 medium (250g) diced tomatoes and fry until oil separates. Add 2 tablespoons Garlic paste, 2 tablespoons Ginger paste, 1¼ cups (250g) whipped yoghurt. Mix 250g peeled potatoes, 100g carrots, 100g Peas, 100g Cauliflower and 1 packet Shan Vegetable Biryani mix. Stir fry for 10 minutes. Add water as required. Cover and cook on low heat until vegetables are soft. 
2. Add 6-8 whole Green Chilies and then increase heat and stir fry until oil separates from gravy.
3. Separately: In 15 cups (3 liters) of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil 3 ½ cups (750g) rice until ¾ cooked. 
4. Remove and drain thoroughly.
5. Spread half rice in pot and pour Vegetables curry. Top with remaining rice. Spread ½ cup chopped fresh coriander and ½ cup chopped mint leaves on the rice. Cover and cook on low heat until rice is tender (about 10 minutes). Mix before serving.