Heat 50g of desi Ghee
in a kadhai, add 400g chicken /
vegetables (carrot, beans, cauliflower, etc) and lightly toss them for 5 minutes.
Add150 ml/1 cup of water and contents of entire pack in the kadhai and cook further on low flame for 5-7 minutes to get the semi dry gravy or till cooked. Add 800g (6 to 7 Cups) of cooked rice on the top.
Garnish: Add mint leaves, slit green chillies and chopped coriander. Cover the kadhai and cook over a low flame for 3 minutes. Your delicious Hyderabadi Biryani is ready!