SHAN SINDHI BIRYANI 60G

PRODUCT DESCRIPTION Shan Sindhi Biryani Mix has a classic blend of traditional spices which helps you make delicious and peppery Biryani at home. PACKAGING 60g Serving PACKAGE LIST TYPE FORMAT SIZE SP Powder 60g Bottle Cooking Sauce 310g HORECA Powder 600g NUTRITION FACTS Serving Size 10g Servings Per Container 6 Amount Per Serving Calories 30 Calories from Fat 10 % Daily Value* Total Fat 2% Saturated 0% Trans 0g Cholesterol 0mg 0% Sodium 650mg 27% Total Carbohydrate 4g 1% Dietary Fibre 1g 4% Sugars 2g Protein 1g Vitamin A 2% Vitamin C 0% Calcium Iron 4% Percent Daily Values are based on a 2,000 calorie diet. INGREDIENTS Himalayan Pink Salt Red Chili Dried Plums with Pits Paprika Coriander Turmeric Cumin Cinnamon Clove Black Pepper Ginger Aniseed Carom Brown Cardamom Dried Papaya Powder Maltodextrin Hydrolyzed Soy Protein Citric Acid Cane Sugar Canola Oil Natural and Artificial Food Flavor Silicon Dioxide (Anticaking Agent) No Preservative No Artificial Food Color COOKING RECIPE AS PER 60 GRAM INGREDIENT REQUIRED Meat on Bones 1 kg / 2.2 lbs small portions Rice, Basmati 750g/ 3 ½ cups washed & soaked Tomatoes 200g / 2-3 medium thin round slices Potatoes 250g / 2 medium peeled & quartered Plain Yogurt 100g / ½ cup whipped Onions 175g / 2 medium finely sliced Garlic Paste 2 tablespoons Ginger Paste 2 tablespoons Small Green Chilies 10-20 whole Cilantro/Fresh Coriander 1 cup chopped Mint Leaves 1 cup chopped Cooking Oil 175ml /1cup Shan Sindhi Biryani Mix 1 packet mix in ½ cup water STEPS OF COOKING Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. When cooked there should be about two cups of gravy left (If less add water, if more increase heat). Place sliced tomatoes, green chilies, fresh coriander and mint leaves over the meat. Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir. 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. Spread cooked rice evenly over meat. Do not mix rice and meat. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.