Heat 1 cup (175ml) oil and fry 2 medium (175g), finely sliced onions until light golden. Add 1kg (2.2lbs) meat, cut into small portions (Chicken/Beef/Lamb) and 2 tbsp Shan Garlic Paste. Stir-fry on high heat for 4-5 mins.
Dissolve 1 packet Shan Sindhi Biryani Mix in ½ cup of water and add to the meat mixture. Add 2 medium (250g) potatoes (peeled & quartered), ½ cup (100g) plain, whipped yoghurt and 2 tbsp Shan Ginger Paste. Stir-fry for 5 mins.
Add water (Beef/Lamb 4 cups; Chicken 2 cups). Cover and cook on low heat until the meat is tender. There should be 2 cups gravy left when cooked (if less, add water; if more, increase heat).
Slice 2-3 medium (200g) tomatoes into thin round slices. Place the tomato slices on top of the meat along with 10-20 small, whole green chillies, 1 cup chopped cilantro/fresh coriander and 1 cup chopped mint leaves. Do not mix the meat and the green masala. Cover and cook on low heat for 5 mins. Do not stir.
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 3/4thcooked
Spread the cooked rice evenly over the meat. Do not mix the rice and the meat. Cover and cook on low heat until the rice is tender (5-10 mins). Mix before serving.
