Vegetarian Range
Vegetable Biryani Mixed Masala Powder
Shan Vegetable Biryani Masala helps you prepare an aromatic, flavourful vegetable biryani with perfectly balanced spices and authentic taste.
- No Preservative
- No Artificial Food Colour
Available Pack Sizes:
45 g / 1.58 oz
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Recommended dietary allowance calculated on the basis of 2000 kcal energy requirements for an average adult per day.
Serving Size: 8g
No. of Servings: 5
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Per 100 g
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Per Serve% to RDA
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Energy (kcal)
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229.6
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0.9%
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Total Carbohydrate (g) 38.02
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Total Sugar (g)
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6.3
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Added Sugar (g)
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1
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0.2%
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Dietary Fiber (g)
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5.9
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Protein (g)
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8.58
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Total Fat (g)
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4.8
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0.6%
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Saturated Fat (g)
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2.57
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0.9%
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Trans Fat (g)
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0
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0%
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Cholesterol (mg)
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0
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Sodium (mg)
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12869.8
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51.4792%
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- Rock Salt (Himalayan Salt, 32%)
- Red Chilli
- Fenugreek Seed
- Dill Seed
- Turmeric
- Coriander
- Cinnamon
- Black Pepper
- Cumin
- Nigella
- Bay Leaf
- Fennel
- Large Cardamom
- Cardamom
- Ginger
- Garlic
- Clove
- Maltodextrin
- Acidity Regulator: Citric Acid (INS 330)
- Cane Sugar
- Canola Oil
- Flavouring Substance: Natural and Artificial (Saffron and Thatch Screw Pine)
- Anticaking Agent: Silicon Dioxide (INS 551)
Allergy Advice: May contain traces of Milk, Celery, Sulphite, Soy, Gluten and Tree Nuts.
Spice Content: 67.7%
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Ingredients Required
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Potatoes
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250g Peeled Cubes
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Vegetables
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Carrot 100g Cubes, Peas 100g & Cauliflower 100g
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Rice (Basmati)
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3½ Cups / 750g Washed & Soaked for 20 Minutes
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Onions
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3 Medium / 250g Finely Sliced
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Tomatoes
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3 Medium / 250g Diced
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Green Chilli (Whole)
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6–8 Pieces
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Garlic Paste
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2 Tablespoons
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Ginger Paste
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2 Tablespoons
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Plain Yogurt
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1¼ Cups / 250g, Whipped
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Fresh Coriander
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½ Cup, Chopped
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Mint Leaves
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½ Cup, Chopped
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Cooking Oil
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¾ Cup
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Shan Vegetable Biryani Masala
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1 Packet
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- Heat oil in a large pan and fry onions until golden brown. Add tomatoes and cook until the oil separates. Add garlic paste and ginger paste, followed by yogurt. Mix in potatoes, carrots, peas, cauliflower, and Shan Vegetable Biryani Mix. Stir-fry for 10 minutes, adding water as needed. Cover and cook on low heat until the vegetables are soft.
- Add green chillies, increase the heat, and stir-fry until the oil separates from the gravy.
- In a separate pot, bring 15 cups (3 litres) of water to a boil. Add 3 tablespoons of Shan Salt and soaked rice. Boil the rice until it is three-quarters cooked. Remove and drain thoroughly.
- In a large pot, spread half of the rice at the bottom, then layer the prepared vegetable curry on top. Add the remaining rice over it, then sprinkle fresh coriander and mint leaves. Cover and cook on low heat for about 10 minutes, or until the rice is fully tender. Gently mix before serving.
Tips:Serve hot.
Steps of
Cooking
