SHAN PILAU BIRYANI 50g

PRODUCT DESCRIPTION Shan Pilau Biryani Mix has a perfect blend of rich and aromatic spices which helps you in preparing the perfect twist of Biryani and Pilau for an appetizing and flavorful treat. PACKAGING 50g Serving Suggestion PACKAGE LIST TYPE FORMAT SIZE SP Powder 50g Bottle Cooking Sauce 310g NUTRITION FACTS Serving size 1 tbsp (8 g) Servings Per container 6 Amount Per Serving Calories 20 Calories from fat 0 % Daily Value* Total Fat 0 g 0% Saturated 0% Trans 0 g Cholesterol 0 mg 0% Sodium 1550 mg 65% Total Carbohydrate 3 g 1% Dietary Fibre 1 g 4% Sugars 0 g Protein 0 g Vitamins A 2% Vitamin C 0% Calcium 2% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet. INGREDIENTS Salt Garlic Ginger Cumin Bay Leaf Cardamom Carom Green Cardamom Clove Red Chilli Sugar Coriander Turmeric Hydrolyzed Soy Protein Maltrodextrin Canola Oil Natural Food Flavor Silicon Dioxide ALLERGY GUIDE May contain traces of Sulphite, Sesame, Mustard and Tree Nuts. COOKING RECIPE AS PER 50 GRAM INGREDIENT REQUIRED Meat on Bones 1 KG/2.2 lbs small portions Rice Basmati 3 ½ cups / 750 g washed and soaked Garlic Paste 1-2 table spoons Ginger Paste 1-2 table spoons Onion 1 small / 750g finely sliced Plain Yogurt 1 cup / 200g whipped Cooking Oil 1 cup 175ml Yellow Food Color ¼ teaspoon (optional) Shan Pilau Biryani Mix 1 packet STEPS OF COOKING Add meat and garlic paste, ginger paste, Shan Pilau Biryani Mix and water (Beef/Goat/Lamb 2 cups, Chicken 1 cup). Cover and cook on low heat until meat is tender (about 1 cup of stock should remain in the pot). Stir-in yogurt and keep aside. Separately: in 15 cups / 3 liters of boiling water, stir in 2 table spoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. Spread half rice in a pot and pour meat curry over it. Top with remaining rice. Sprinkle food color if desired. Heat oil and fry onion until golden and pour evenly over rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving. Tips: Use long grain old basmati rice. Beginners must use Parboiled / ‘Sayla’ rice. Meat: Use Breast and Shoulder cuts.