Shan Fish Biryani Mix has a perfect blend of rich and aromatic spices to help you rejoice the traditional taste of Fish Biryani.
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
ALLERGY GUIDE
May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
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.
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.