Biryani

STEPS OF COOKING

1. Heat 1 cup oil and fry 3 finely sliced onions until golden. Add 1 kg meat, 1 Shan Biryani Mix and stir fry for 5 minutes. Add 1 cup plain yogurt and water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender.
2. Add 3 diced tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside.
3. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and 3 ½ cup soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
4. Spread half rice in a pot and pour meat curry. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread ½ cup chopped coriander and ½ cup chopped mint leaves on the rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.

 Tips: Use long grain old basmati rice. Beginners must use Parboiled/ 'Sayla' rice.

 MEAT: Use breast and shoulder cuts.