Shan Sindhi Biryani Mix has a classic blend of traditional spices which helps you make delicious and peppery Biryani at home.
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
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.
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.