Steps of Cooking

1. Heat ¾ - 1 cup oil and sauté 3 medium onions (250 g) thinly sliced ​​until tender let them be golden. Add 3 medium tomatoes (250 g) diced and fry until the oil thickens. separate. Add 2 tablespoons of garlic paste, 2 tablespoons of ginger paste, 1 cup of ¼ whipped yogurt (250g). Mix 250 g of potatoes peeled earth, 100 g carrots, 100 g peas, 100 g cauliflower and 1 packet Biryani Mix Shan vegetarian. Sauté for 10 minutes. Add water if necessary. Cover and cook at low heat until the vegetables are tender
2. Add 6 to 8 whole green chilies, then increase the heat and sauté until the oil separates from the sauce
3. Separately: in 15 cups (3 liters) of boiling water, add 3 tablespoons of Shan salt and soaked rice. Boil 3 ½ cups (750 g) of rice until the rice is ¾ cooked. Remove and drain thoroughly
4. Spread half the rice in the pan and pour the Curry vegetables. Cover with the rest of the rice. Spread ½ cup chopped fresh cilantro and ½ cup leaves chopped mint over the rice. Cover and cook over heat low until the rice is tender (about 10 minutes). Mix before serving