Add half the oil to a hot pan, fry onions and chilies till the onions turn golden.
Add grated ginger garlic or paste and fry till the raw smell goes off.
Add chopped tomatoes, sprinkle salt, fry till the mixture turns mushy.
Add coconut and fry for 3 to 5 mins or until you get a good aroma. Cool this and blend with vegetable stock or water to a smooth puree.
Making biryani shorba
Heat the pan again, add remaining oil. Fry the dry spices until they sizzle. Add mint and fry for a minute.
Add the blended onion tomato mix to the pan, add red chili powder, turmeric, masala powder, and more salt if needed. Stir until everything blends well. Add more water to bring it to the desired consistency.
Bring this to a boil, add yogurt and stir well. Simmer for 8 to 10 minutes or until the gravy reaches the consistency.