Serves 6-8

M (see abbreviations)

Ingredients
500-750g meat (mutton, chicken or beef)
500-750g basmati rice, cooked
100g (1/2 cup) whipped natural yoghurt
3 medium onions finely sliced
3 tomatoes cut in fine round slices
3 peeled potatoes (250g), peeled and quartered
25g (3) small green chillies, whole
1 cup (1 bunch) fresh mint, finely chopped
200g (1-1 ½ cups) ghee or cooking oil
1 sachet Laziza Masalader Sindhi biryani masala

Method
1. Fry sliced onions until golden.
2. Add meat and potatoes and stir fry for 8-10 minutes
3. Add masala mix, chillies and yoghurt and fry 5-6 minutes.
4. Add 1-2 glasses of water, cover and cook over low heat until the meat is tender. If there is less than 2 cups of gravy top up with water.
5. Transfer the meat masala to a larger pan and spread the sliced tomatoes, coriander and mint leaves over the meat. Cook for 8-10 minutes without mixing or stirring.
6. Separately boil the rice in 12 glasses of water with 3-4 Tbsp. salt until half tender
7. Drain thoroughly and spread the rice over the meat masala without mixing.
8. Cover and cook on low heat until the rice is tender. Garnish with fried onions
9. Mix well before serving