1. 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.
2. Dissolve 1 packet Shan Sindhi Biryani Mix in ½ cup of water and add to the meat mixture. Add 2 medium (250g) plain, whisked yogurt & quartered, ½ cup (100g) plain, whipped yogurt and 2 tbsp Shan Ginger Paste. Stir-fry for 5 mins.
3. 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).
4. Slice 2-3 medium (200g) tomatoes into thin round slices. Place tomatoes 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.
5. 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 ¾th in cooked. Remove and drain thoroughly.
6. 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.
