Rice Range
Malay Chicken Biryani Mixed Masala Powder
Shan Malay Chicken Biryani Mix is expertly crafted with a fragrant blend of spices, making it easy to recreate the rich, aromatic flavours of Malay-style chicken biryani at home.
- No Preservative
- No Artificial Food Colour
Available Pack Sizes:
60 g / 2.1 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: 7
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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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215
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0.9%
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Total Carbohydrate (g) 32.17
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Total Sugar (g)
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0.5
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Added Sugar (g)
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0.5
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0.08%
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Dietary Fiber (g)
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9.56
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Protein (g)
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5.38
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Total Fat (g)
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7.2
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0.9%
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Saturated Fat (g)
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0.0
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0.0%
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Trans Fat (g)
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0
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0.0%
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Cholesterol (mg)
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0
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Sodium (mg)
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11700
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46.8%
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- Spice Oleoresin (Paprika)
- Rock Salt (Himalayan Salt, 30%)
- Red Chilli
- Kalonji
- Star Anise
- Cumin
- Cinnamon
- Black Pepper
- Large Cardamom
- Clove
- Turmeric
- Dried Garlic
- Maltodextrin
- Acidity Regulator: Citric Acid (INS 330)
- Cane Sugar
- 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: 68%
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Ingredients Required
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Chicken
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1 kg / 2.2 lbs, medium portions
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Rice, Basmati
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3 ½ cups / 750g, washed & soaked
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Tamarind pulp
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1 cup
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Onions
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2-3 medium / 250g, finely sliced
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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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Green Chilies
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6-10 medium, whole
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Curry Leaves
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25-30 leaves
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Cucumber
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1 cup / 150g, thin round slices
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Cooking Oil
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1 cup / 175 ml
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Shan Malay Chicken Biryani Mix
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1 packet, mix in ½ cup water
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- Fry onions in hot oil until light golden. Add chicken, garlic paste, ginger paste and curry leaves. Stir fry until chicken starts to turn light golden (about 10 minutes).
- Add Shan Malay Chicken Biryani Mix, cucumber, green chilies, tamarind pulp and 2 cups water. Bring to boil. Cover and cook on low heat for 10 minutes.
- 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 chicken curry over it. Top with remaining rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.
Steps of
Cooking
