6-8 serves. Mix for mild Punjabi style meat pilaf. Suitable for vegetarians. Just Perfect. No preservative. No artificial food color. Natural freshness preserved through cryogenic grinding & V-Lock technology. Also Try: Sindhi Biryani; Chicken Biryani. Consumer comments www.shanfoods.com. Product of Pakistan.
Salt, Coriander, Ginger, Black Pepper, Brown Cardamom, Green Cardamom, Cumin, Bay Leaf, Cinnamon, Clove, Red Chili, Garlic, Caraway, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Silicon Dioxide, Dried Papaya Powder.
Ingredients Required: Meat: 750 g, cubes with bones. Rice, Basmati: 750 g, washed & soaked for 30 minutes. Onions: 4 medium/ 400 g, finely sliced. Ginger Paste: 3 tablespoons. Garlic Paste: 2 tablespoons. Oil/Ghee: 1-1/2 cups. Shan Punjabi Yakhni Pilau Mix: 1 packet. Steps of Cooking: 1. In 7 cups of water add meat, garlic, ginger and Shan Punjabi Yakhni Pilau Mix. Cover and boil on low heat until the meat is completely tender and soft. 2. Then remove the meat from the stock. Measure the stock and make it exactly equal to 6 full tea cups. If the stock is less add water, if it is more, then boil to evaporate it. Sieve the stock, remove and discard the whole spices. 3. In hot ghee/oil fry onions until very light golden. Then add meat and stock. Bring to boil. 4. Drain the soaked rice thoroughly and stir it into the boiling meat and stock. 5. Cover tightly and cook undisturbed on low heat for exactly 20 minutes. Remove from heat and mix the pilau. Storage Advice: Store in a cool and dry place.
Allergy Advice: May contain traces of sulphite, sesame, mustard, gluten and tree nuts.
6-8 serves. Mix for mild Punjabi style meat pilaf. Suitable for vegetarians. Just Perfect. No preservative. No artificial food color. Natural freshness preserved through cryogenic grinding & V-Lock technology. Also Try: Sindhi Biryani; Chicken Biryani. Consumer comments www.shanfoods.com. Product of Pakistan.
Salt, Coriander, Ginger, Black Pepper, Brown Cardamom, Green Cardamom, Cumin, Bay Leaf, Cinnamon, Clove, Red Chili, Garlic, Caraway, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Silicon Dioxide, Dried Papaya Powder.
Ingredients Required: Meat: 750 g, cubes with bones. Rice, Basmati: 750 g, washed & soaked for 30 minutes. Onions: 4 medium/ 400 g, finely sliced. Ginger Paste: 3 tablespoons. Garlic Paste: 2 tablespoons. Oil/Ghee: 1-1/2 cups. Shan Punjabi Yakhni Pilau Mix: 1 packet. Steps of Cooking: 1. In 7 cups of water add meat, garlic, ginger and Shan Punjabi Yakhni Pilau Mix. Cover and boil on low heat until the meat is completely tender and soft. 2. Then remove the meat from the stock. Measure the stock and make it exactly equal to 6 full tea cups. If the stock is less add water, if it is more, then boil to evaporate it. Sieve the stock, remove and discard the whole spices. 3. In hot ghee/oil fry onions until very light golden. Then add meat and stock. Bring to boil. 4. Drain the soaked rice thoroughly and stir it into the boiling meat and stock. 5. Cover tightly and cook undisturbed on low heat for exactly 20 minutes. Remove from heat and mix the pilau. Storage Advice: Store in a cool and dry place.
Allergy Advice: May contain traces of sulphite, sesame, mustard, gluten and tree nuts.