Fry onions in hot oil until golden. Add meat, ginger paste and garlic paste, stir fry for 5 minutes. Add RUH Biryani Mix and tomatoes, fry on high flame. Add yogurt and water (beef/mutton 4 cups, Chicken 2 cups). Cover and cook on low heat until the meat is tender.

In a separate pot, parboil the rice in 3 tsps of Sapora Himalayan Pink Salt.

Spread half rice in another pot and pour Chicken curry over it. Top with remaining rice. Add mint and coriander leaves on the rice. Cover and simmer on low flame for 10 - 15 mins. Mix before serving. Serve hot with salad and raita