Fry the onions in hot oil until golden brown. Add tomatoes and sauté until the oil separates.
Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay Biryani mix. Fry for 10 minutes. Add water (4 cups beef/lamb, 2 cups chicken). Cover and cook over low heat until meat is tender. Then increase the heat and fry until the oil separates from the gravy.
Separately: In 15 cups/3 liters of boiling water, stir in 1 tablespoon of Shan Salt and soaked rice. Boil the rice until it is 3/4 cooked. Remove and drain completely.
Spread half the rice in a pot and pour in the meat curry. Top with the remaining rice. Cover the pot and cook over low heat until the rice is completely cooked (5-10 minutes). Mix before serving. Tip: For meat, use breast, ribs and shoulder cuts.