In a large frying pan/stirfry pan heat 1 cup of cooking oil and brown meat in batches. Remove from the pan and set aside.

Heat more oil if required and fry onions until golden. Add garlic, ginger, chilli and tomatoes and fry until the oil separates.

Add the meat and 1 packet of Shan biryani spice mix (dissolved in ½ cup water), curry powder (This gives it more kick so omit if you don’t want too spicy or use Keen’s curry powder which is more mild) and garam masala. Stirfry for 10 minutes. Add 4 cups of water, cover and cook on low heat until meat is tender. Add potatoes and cook until tender. Increase the heat and stir-fry until the oil separates from the gravy.

Separately wash the rice. Boil 4 litres of water and stir in 3 tbsp salt. Cook until the rice is ¾ cooked. I find about 6-7 minutes is about right. Remove and drain thoroughly.

Immediately after draining rice, layer half the curry sauce over the base off the stock pot. Add 6-8 mint leaves. Layer in half off the rice. Add the remaining curry sauce and another 6-8 mint leaves. Add the remaining rice. Cover the pot with aluminium foil and then place the lid securely on top. Cook on low heat until the rice is fully cooked (5-10 minutes). Check rice is cooked. Mix before serving.