Fry the onions in hot oil until light golden. Add meat and garlic paste. Fry on high heat for 4-5 minutes.
Add Shan Singhdhi Biryani mix, potatoes, yogurt, ginger paste and fry for 5 minutes.
Add water (4 cups beef/lamb, 2 cups chicken). Cover and cook on low heat until meat is tender. When cooked, there should be about 2 cups of juices remaining (if you add less water increase heat).
Place sliced ​​tomatoes, green chillies, fresh coriander and mint leaves on top of meat. Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir.
Separately: In 15 cups/3 litres boiling water add 3 tbsp of Shan salt and soaked rice and stir. Boil rice until 3/4 is cooked. Remove and drain completely.
Spread rice evenly over meat. Do not mix rice and meat. Cover and simmer over low heat until rice is tender (5 to 10 minutes). Stir before serving.