Rice Range
Sindhi Biryani Mixed Masala Powder
Shan Sindhi Biryani Mix is crafted with a classic blend of traditional spices, making it easy to prepare a deliciously peppery and flavourful 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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0.05%
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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
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0%
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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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12500
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50%
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- Rock Salt (Himalayan Salt, 32%)
- Red Chilli
- Dehydrated Fruit (Plum With Pits)
- Spice Oleoresin (Paprika)
- Coriander
- Turmeric
- Cumin
- Cinnamon
- Clove
- Black Pepper
- Dried Ginger
- Fennel
- Carom
- Large Cardamom
- Dehydrated Fruit Powder (Papaya)
- Maltodextrin
- Acidity Regulator: Citric Acid (INS 330)
- Cane Sugar
- Canola Oil (Rapeseed Oil)
- Flavouring Substances (Natural and Artificial (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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Meat on Bones
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1 kg / 2.2 lbs, small portions
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Rice, Basmati
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3 ½ cups / 750g, washed & soaked
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Tomatoes
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3 medium / 250g, finely chopped
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Potatoes
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3 medium / 250g, peeled & quartered
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Plain Yogurt
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½ cup / 100g, whipped
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Onions
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2 medium / 115g, finely sliced
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Ginger Paste
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2 tablespoons
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Garlic Paste
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2 tablespoons
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Small Green Chillies
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10-20, whole
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Cilantro/Fresh Coriander
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1 cup, chopped
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Mint Leaves
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1 cup, chopped
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Cooking Oil
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1 cup / 175ml
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Shan Sindhi Biryani Mix
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1 packet, mix in ½ cup water
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- Fry onions in hot oil until 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 (Meat/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 chillies, 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 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.
Tips: Use long grain old basmati rice. Beginners must use Parboiled/ ‘Sella’ rice.
Meat: Use breast and shoulder cuts.
Steps of
Cooking
