SHAN FISH BIRYANI 50g

PRODUCT DESCRIPTION Shan Fish Biryani Mix has a perfect blend of rich and aromatic spices to help you rejoice the traditional taste of Fish Biryani. PACKAGING 50g Serving Suggestion PACKAGE LIST TYPE FORMAT SIZE SP Powder 50g NUTRITION FACTS Serving Size 10g Servings Per Container 5 Amount Per Serving Calories 10 Calories from Fat 0 % Daily Value* Total Fat 0g 0% Saturated 0g 0% Cholesterol 0mg 0% Sodium 1670mg 70% Total Carbohydrate 2g 1% Dietary Fibre 1g 4% Sugars 0g Protein 0g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% Percent Daily Values are based on a 2,000 calorie diet. INGREDIENTS Salt Red Chili Paprika Turmeric Coriander Green Cardamom Carom, Fenugreek Leaves Dried Mango Powder Black Pepper Clove Garlic Acid: Citric Acid Maltodextrin Hydrolyzed Soy Protein Cane Sugar Canola Oil Anticaking Agent: Silicon Dioxide No Preservative No Artificial Food Color COOKING RECIPE AS PER 50 GRAM INGREDIENT REQUIRED Fish 750g cubes/fillets (boneless) Rice, Basmati 750g/3 ½ washed & soaked for 30 minutes Onions 3 medium/300g finely sliced Garlic Paste 2 tablespoons Plain Yogurt 1¼ cups/250g whipped Soya Leaves ½ cup chopped/1’’long Cilantro/Fresh Coriander ½ cup chopped Green Chilies 10-15 small whole slit from one side Lemon Juice 4 tablespoons Oil / Ghee 1½ cups/250ml Shan Fish Biryani Mix 1 packet STEPS OF COOKING Mix lemon juice Shan Fish Biryani Mix and garlic. Apply the mixture to the fish and set it aside to marinate for half an hour. Heat half a cup of ghee/oil and fry 2 sliced onions for few minutes. Then add marinated fish, green chilies and fresh coriander. Fry until oil separates from the masala. Stir in yogurt. Cover and cook on medium heat until the fish is tender. Avoid over stirring the fish. Separately: Take 2 tablespoons of ghee/oil and fry the soya leaves for about 2 minutes. Add 12 glasses of water and 2 tablespoons salt. Bring to boil and add the soaked rice. Cook until the rice is three quarter tender. Then drain the liquid thoroughly. Spread half the rice in a pot and evenly pour the cooked fish and masala over it. Then spread and cover it with remaining rice. Heat the remaining 1 cup oil/ghee and fry the remaining 1 sliced onion until golden. Pour this evenly over the rice. Cover and cook on low heat until the rice is tender.