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Shan Sindhi Biryani Mix
Shan Sindhi Biryani Mix
65 g
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About
Details
Seasoning Mix for hot & spicy meat pilaf. Serves 5 - 6. Suitable for vegetarians. Natural freshness preserved through cryogenic grinding & V-Lock technology. No preservative. No artificial food color. Consumer Comments: www.shanfoods.com. Product of Pakistan.
Ingredients
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, Sugar, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide.
Directions
Ingredients Required: Meat on Bones: 1 kg/2.2 lbs, small portions; Rice, Basmati: 3-1/2 cups/750 g, washed & soaked; Tomatoes: 2-3 medium/ 200 g, thin round slices; Potatoes: 2 medium/250 g, peeled & quartered; Plain Yogurt: 1/2 cup/100g, whipped; Onions: 2 medium/175 g, 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: 1cup/175 ml; Shan Sindhi Biryani Mix: 1 packet, mix in 1/2 cup water. Steps of Cooking: 1. Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. 2. Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes. 3. 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). 4. 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. 5. Separately: In 15 cups/3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until 3/4 cooked. Remove and drain thoroughly. 6. 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.
Warnings
Allergy Advice: May contain traces of sulphite, sesame, mustard, gluten and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 30
- Total Fat 1g2%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 650mg27%
- Total Carbohydrate 4g1%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 1g
Details
Seasoning Mix for hot & spicy meat pilaf. Serves 5 - 6. Suitable for vegetarians. Natural freshness preserved through cryogenic grinding & V-Lock technology. No preservative. No artificial food color. Consumer Comments: www.shanfoods.com. Product of Pakistan.
Ingredients
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, Sugar, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide.
Directions
Ingredients Required: Meat on Bones: 1 kg/2.2 lbs, small portions; Rice, Basmati: 3-1/2 cups/750 g, washed & soaked; Tomatoes: 2-3 medium/ 200 g, thin round slices; Potatoes: 2 medium/250 g, peeled & quartered; Plain Yogurt: 1/2 cup/100g, whipped; Onions: 2 medium/175 g, 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: 1cup/175 ml; Shan Sindhi Biryani Mix: 1 packet, mix in 1/2 cup water. Steps of Cooking: 1. Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. 2. Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes. 3. 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). 4. 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. 5. Separately: In 15 cups/3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until 3/4 cooked. Remove and drain thoroughly. 6. 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.
Warnings
Allergy Advice: May contain traces of sulphite, sesame, mustard, gluten and tree nuts.
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