Shan Bombay Biryani Seasoning Mix 65 g

Shan

Salt, Red Chili, Dried Plum With Pits, Fenugreek Seed, Dill Seed, Turmeric, Cinnamon, Black Pepper, Cumin, Nigella, Bay Leaf, Fennel, Brown Cardamon, Ginger, Garlic, Clove, Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Sugar, Canola Oil, Natural And Artificial Food Flavor, Silicon Dioxide. Allergy Advice: May Contain Traces Of Sulphite, Sesame, Mustard, Gluten And Tree Nuts.

Storage advice: store in a cool and dry place.

Ingredients required Meat on bones 1 kg / 2.2 lbs, small portions Rice, basmati 3 ½ cups / 750 g, washed & soaked Onions 3 medium / 300 g, finely sliced Tomatoes 3-4 medium / 300 g, diced Potatoes 2 medium / 250 g, peeled and quartered Garlic paste 2 tablespoons Ginger paste 2 tablespoons Plain yogurt 1 cup / 200 g, whipped Cooking oil 1 cup / 175 ml Shan Special Bombay Biryani Mix 1 packet, mix in ½ cup water Steps of cooking 1. Fry onions in hot oil until golden. Add tomatoes and fry until oil separates. 2. Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes. Add water (beef/lamb 4 cups, chicken 2 cups). Cover and cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from the gravy. 3. Separately: in 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. 4. Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving. Tips: for meat, use breast, ribs & shoulder cuts.

per 10 g

Calories 40	% Daily Value
Fat 1 g
Saturated
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 5 g
Fibre 2 g	7 %
Sugars 2 g	2 %
SugarAlcohols
Protein 2 g
Cholesterol
Sodium 800 mg	35 %
Potassium
Calcium
Iron

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