Heat oil/ghee; fry onions till they turn golden. Add meat, ginger, garlic paste, and potatoes; fry well for 6–7 minutes. Then add Tavaazo Sindhi Biryani Masala, yogurt, and ginger julienne; stir well for a further 5 minutes.
Then add water (2 cups for chicken; 4 cups for beef or mutton); cover and cook on low heat until the meat is tender, and ½ cup of gravy remains.
Now, in a large pan, spread 2 tablespoons of oil and some sliced tomatoes. Then shift the prepared meat and spread the remaining sliced tomatoes, coriander, mint, lemon slices, and green chili. Cover and cook on low heat for 5–6 minutes, then keep it aside.
Bring 15 cups (3 liters) of water and 2½ tablespoons of salt to a boil in a separate pan. Then add soaked rice. When the rice is half cooked, remove it from the heat and strain the water.
Spread the rice over the masala. Cover and cook on high flame for 3 minutes, then lower the flame and cook for 15 minutes until the rice is done. Mix before serving.
* Garnish with fried onions and serve with fresh salad and raita.
