Heat the oil/ghee in a kadhai and fry the onions until golden brown.
Add the tomatoes and cook them till the oil starts leaving the edges.
Now add the chicken/mutton, ginger paste, garlic paste, green chillies, coriander leaves, mint leaves, yoghurt and Kohinoor Hyderabadi Biryani Masala.
Roast the chicken/mutton for 15-20 mins and 1 cup of water (4 cups if using mutton) and cook on a low flame till the meat is tender.
Now increase the flame and keep cooking till the oil separates from the gravy. (You can now add the Kewra water)
In another pot, add the rice to 15 glasses of water with 3tbsp. of salt. Boil the rice till it’s 75% cooked. At this point, drain the rice thoroughly.
In a non-stick handi, spread a layer of the chicken/mutton. Top it with fresh coriander and mint leaves. Spread a layer of rice over the chicken and repeat the process for 2 more layers.
Cover the handi with a tight-fitting lid and cook on a low flame till the rice is fully cooked.
Serve with green salad and raita and experience the taste of royalty.