Prepare in : 30 mins
Cook in : 1 hour

Ingredients

• Meat on Bones 1 kg / 2.2 lbs small portions
• Rice, Basmati 750g / 3 ½ cups washed & soaked
• Onions
  300g / 3 medium
  finely sliced
• Tomatoes 300g / 3-4 medium diced
• Potatoes 250g / 2 medium peeled and quartered
• Garlic Paste 2 tablespoons
• Ginger Paste 2 tablespoons
• Yogurt, Plain 200g / 1 cup whipped
• Cooking Oil 175ml /1 cup
• Shan Special Bombay Biryani Mix 1 packet mix in ½ cup water

Method

Fry onions in hot oil until golden. Add tomatoes and fry until oil separates.

Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from gravy.

Separately: In 15 cups / 3 litres of boiling water, stir in tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.

Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving. Tips: For meat, use breast, ribs & shoulder cuts.