National Herbs Spices Sindhi Biryani Masala 41 g

National

Preparation 20 mins Cooking 40-50 mins You will need : Chicken/beef/mutton 500 g Basmati Rice (soaked for 20 minutes) 3 cups (500 g) Onion (medium, thinly sliced) 3 (200 g) Tomato (medium, thinly sliced) 4 (250 g) Potato (peeled, cut into two) 3 (250 g) Yogurt (beaten) 1 cup (200 g) Ginger (paste) 1 tbsp Garlic (paste) 1 tbsp Green chilli (whole) 10 -- 15 Coriander/mint leaves ½ bunch each Oil 1 ¼ cup (250 ml) National Sindhi Biryani Recipe Mix 1 packet (41 g) Cooking method: FryHeat the oil and fry onions until light brown. Add meat, yogurt, ginger paste and garlic paste, green chillies and National Sindhi Biryani Recipe Mix. Cook on medium heat for 5 minutes while stirring frequently. CookFor beef/mutton, add 4-5 cups of water (no water is required for chicken) and cook on low flame until the meat is half done. Add potatoes and cook on low heat for 10 minutes. BoilIn a separate pan, take 12 glasses of water, add 3 tbsp of salt and boil the rice until 3/4 done. LayerIn a large pan, place a layer of meat curry, layer tomatoes, coriander, mint leaves and cover with rice. SimmerSimmer for 5 minutes on high flame, then 10 minutes on reduced flame. ServeDelicious Sindhi Biryani is ready. Serve with raita and salad.

Keep dry and away from direct heat and sunlight

per 3/4 tbsp (8 g)

Calories 15	% Daily Value
Fat
Saturated
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 3 g
Fibre
Sugars 2 g	2 %
SugarAlcohols
Protein
Cholesterol
Sodium 1120 mg	49 %
Potassium 40 mg	1 %
Calcium 10 mg	1 %
Iron 1 mg	6 %

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