Biryani

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INGREDIENT REQUIRED Meat on Bones 1 kg / 2.2 lbs small portions Rice, Basmati 3 ½ / 750g cupswashed & soaked Onions 3 medium 250g, finely sliced Tomatoes 3 medium 250g, diced Cilan tro/Fresh Coriander ½ cup chopped Mint Leaves ½ cup chopped Yogurt, Plain 1 cup/ 200g whipped Cooking Oil 1 cup / 175ml Shan Biryani 1 packet mix in ½ cup water STEPS OF COOKING Heat oil and fry onions until golden. Add meat, Shan Biryani Mix and stir fry for 5 minutes. Add yogurt and water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. Add tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. Spread half rice in a pot and pour meat curry. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread fresh coriander and 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. Show more