Rice Range
Biryani Masala Powder
Shan Biryani Mix combines authentic spices and rich aromas to help you prepare traditional biryani at home that’s fragrant, flavourful, and full of culinary pride.
- No Preservative
- No Artificial Food Colour
Available Pack Sizes:
50 g / 1.76 oz
Buy on
Recommended dietary allowance calculated on the basis of 2000 kcal energy requirements for an average adult per day.
Serving Size: 8g
No. of Servings: 7
|
|
Per 100 g
|
Per Serve% to RDA
|
|---|---|---|
|
Energy (kcal)
|
176
|
0.7%
|
|
Total Carbohydrate (g) 25
|
||
|
Total Sugar (g)
|
1.2
|
|
|
Added Sugar (g)
|
0.5
|
0.08%
|
|
Dietary Fiber (g)
|
8.9
|
|
|
Protein (g)
|
6.2
|
|
|
Total Fat (g)
|
5.7
|
0.7%
|
|
Saturated Fat (g)
|
0.2
|
0.1%
|
|
Trans Fat (g)
|
0
|
0.0%
|
|
Cholesterol (mg)
|
0
|
|
|
Sodium (mg)
|
15500
|
62%
|
- Rock Salt (Himalayan Salt, 40%)
- Red Chilli
- Dried Ginger
- Dried Garlic
- Onion
- Cumin
- Kalonji
- Turmeric
- Coriander
- Cinnamon
- Cardamom
- Black Pepper
- Clove
- Maltodextrin
- Cane Sugar
- Acidity Regulator: Citric Acid (INS 330)
- Canola Oil (Rapeseed Oil)
- Flavouring Substances (Natural and Artificial (Saffron and Thatch Screw Pine))
- Anticaking Agent: Silicon Dioxide (INS 551)
Allergy Advice: May contain traces of Sulphite, Sesame, Mustard, Soy, Gluten and Tree Nuts.
Spice Content: 58%
|
Ingredients Required
|
|
|---|---|
|
Meat on Bones
|
1 kg / 2.2 lbs, small portions
|
|
Rice, Basmati
|
3 ½ cups / 750g, washed & soaked
|
|
Onions
|
3 medium / 250g, finely sliced
|
|
Tomatoes
|
3 medium / 250g, diced
|
|
Cilantro/Fresh Coriander
|
½ cup, chopped
|
|
Mint Leaves
|
½ cup, chopped
|
|
Plain Yogurt
|
1 cup / 200g, whipped
|
|
Cooking Oil
|
1 cup / 175 ml
|
|
Shan Biryani Mix
|
1 packet, mix in ½ cup water
|
- Heat oil and fry onions until golden. Add meat, Shan Biryani Mix and stir fry for 5 minutes. Add yogurt and water (Meat/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender.
- Add tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside.
- Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
- Spread half rice in a pot and pour meat curry. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread fresh coriander and mint leaves on the 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/ ‘Sella’ rice.Meat: Use breast and shoulder cuts.
Meat: Use breast and shoulder cuts.
Steps of
Cooking
