Directions

Shan Biryani Masala you have, so check the packet for any specific guidelines. Ingredients: 500g basmati rice 500g chicken or meat of your choice, cut into pieces 4 medium-sized onions, thinly sliced 1/2 cup plain yogurt 1/4 cup cooking oil or ghee 2 tomatoes, chopped 2 tablespoons Shan Biryani Masala 1 tablespoon ginger-garlic paste Fresh coriander and mint leaves for garnish Fried onions for garnish (optional) Saffron strands soaked in warm milk (optional) for color and flavor Salt to taste Instructions: Marination: Marinate the meat with Shan Biryani Masala, yogurt, ginger-garlic paste, and salt. Allow it to marinate for at least 1-2 hours, or overnight in the refrigerator for better flavor. Parboil Rice: Wash the basmati rice thoroughly and parboil it. The rice grains should be 70-80% cooked. Drain the water and set aside. Cooking Meat: In a large pan or pot, heat oil or ghee. Add sliced onions and sauté until golden brown. Add chopped tomatoes and cook until they are soft and the oil starts separating from the masala. Add the marinated meat and cook until it's partially cooked and the masala coats the meat. Layering: In a separate pot or biryani pot, layer half of the partially cooked rice, followed by the partially cooked meat masala, and then the remaining rice. Optionally, sprinkle saffron-infused milk on top for color and flavor. Dum Cooking: Cover the pot with a tight lid. You can also seal the edges with dough to trap the steam. Cook on low heat for 15-20 minutes or until the rice and meat are completely cooked. Garnish: Once done, gently fluff the biryani with a fork. Garnish with fresh coriander, mint leaves, and fried onions (if using). Serve hot with raita or your favorite side dish. Remember to adjust the quantity of Shan Biryani Masala according to your taste preferences, as spice levels can vary. If you have the specific Shan Biryani Masala variant, follow any additional instructions provided on the packet.