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Shan Pilau Biryani Mix 50g
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About the item
Ingredients
Salt, garlic, ginger, cumin, bayleaf, brown cardamom, cinnamon, carom, green cardamom, clove, red chili, cane sugar, coriander, turmeric, hydrolyzed soy protein, maltodextrin, canola oil, natural and artificial food flavor(Saffron and screw pine), silicon dioxide(anticaking agent)
tion facts
Energyinkcal 431kcal EnergyinkJ 1810kJ Protein 0g Carbohydrates 3g Sugar 1g 0g Fibre 1g Sodium 1550mg y Information
May contain traces of sulphite, sesame, mustard, gluten and treenuts
.tion
A per serving: 1tbsp(8g) .- Servings per container: 6 .
- A per serving: Calories 20, calories from 0, total 0g, saturated 0g, trans 0g, cholesterol 0mg, sodium 1550mg, total carbohydrate 3g, dietary fiber 1g, sugars 1g, protein 0g, A 2%, C 0%, calcium 2%, iron 2% .
Storage conditions
Store in a cool and dry place
Preparation and usage
1.Add meat, 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) 2.Stir-in yogurt and keep aside. 3. Separately: In 15 cups / 3 liters of boiling water, stir in 2 tablespoons of Shan Salt and soaked rice. Boil rice until % cooked. Remove and drain thoroughly. 4. Spread half rice in a pot and pour meat curry over it. Top with remaining rice. Sprinkle food color if desired. 5. 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.
.cooking Guidelines
Ingredients required: .- Meat on s 1kg small portions, rice basmati 3-1/2 cups /750g washed and soaked, garlic paste 1-2tablespoons, ginger paste 1-2 tablespoons, onion 1 small/75g finely sliced, plain yogurt 1cup/200g whipped, cooking oil 1cup/175ml, yellow food color ¼ teaspoon(optional), Shah Pilau Biryani Mix 1 packet .
- Steps of cooking .
- 1. Add meat, garlic paste, ginger paste, Shah 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) .
- 2. Stir in yogurt and keep aside. .
- 3. Separately: In 15 cups/3 liters of boiling water, stir in 2 tablespoons of Shah Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. .
- 4. Spread half rice in a pot and pour meat curry over it. Top with remaining rice. Sprinkle food color if desired. .
- 5. Heat oil and fry onion until golden and pour evenly over rice. Cover and cook on low heat until rice is tender(5-10minutes) Mix before serving. .
- Pack size: 50g.
- Pakistan.
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