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हिन्दी
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Ingredients: Salt, Red Chilli, Dried Plums, with Pits, Fenugreek Seed, Dill Seeds, Turmeric, Cinnamon, Black Pepper, Cumin, Nigella Seed, Bay Leaf, Fennel, Brown Cardamom, Ginger, Garlic, Clove, Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Cane Sugar, Canola Oil, Natural nad artificial Food Flavour, Silicon Dixode (anticaking Agent).
| Nutritional Information | ||
| Serving per Package :6 | ||
| Serving per Size: 10g | ||
| Qty per servinng | Qty per 100g | |
| Energy | 167J (40kcal) | 1675kJ (400kcal) |
| Protein | 2g | 20g |
| Fat, total | 1g | 10g |
| -Saturated | 0g | 0g |
| Carbohyderate | 5g | 50g |
| -Sugars | 2g | 20g |
| Fibre | 2g | 20g |
| Sodium | 800 mg | 8000 mg |
Preparation Method:
| Meat (Beef / Chicken / Mutton) | 500-750gms, small cubes with bones |
| Rice Basmati | 500-750gms\3-4 cups, washed and soaked for 30 minute |
| Onion | 5 medium finely sliced\300gms |
| Tomatoes | 4 medium chopped 2½ cups\300gms |
| Potatoes | 3 medium peeled and halved\250gms |
| Ginger chopped | 3 tablespoon, chopped/2” piece/25gms |
| Garlic paste | 1 tablespoon |
| Yogurt | 1 cup, whipped/200gms |
| Ghee/Oil | 1-1½ cups/175-250gms |
| Shan Bombay Biryani Masala Mix | : 1 packet |
Cooking Instructions:
1. Fry the onions in hot ghee/oil until golden. Add tomatoes and fry until the oil separates.
2. Add meat, garlic, ginger, potatoes, yogurt and Shan Bombay Biryani Mix. Fry for 15 minutes. Add 1-2 cups of water and cook on low heat until the meat is tender. Then increase heat and stir fry until oil separates from the gravy.
3. Separately: In 12 glasses of hot water add 3 tablespoons of Shan Salt and the soaked rice. Boil until the rice is more than half cooked. Remove from heat and thoroughly drain the water.
4. Spread the cooked meat and curry over the rice in two layers. Cover the pot and cook on low heat until the rice is fully cooked and tender. Mix before serving.
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