Description
SHAN PILAU BIRYANI SPICE MIX - 50G
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.
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.
NUTRITION FACTS
| ||||||
| % 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.
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.
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