Shipping Fee (up to 30kg) £6.50 UK Mainland, £6.99 Scotland/Northern Ireland, £10.99 UK Islands

Shan Malay Chicken Biryani 60g

Regular price £0.89

Tax included.

Chicken Biryani Mix for malaysian style spicy chiken pilaf.

Features & details

  • Chicken Biryani Mix
  • Easy to cook Hard to Resist
  • Spicy Chiken Pilaf
  • Premium Quality

Product information 1

Additional Information

  • ASIN: B000MSQ9G4
  • Customer Reviews: 3.5 out of 5 stars


Important information


Safety Information :

The product is labelled to United States standards and may differ from similar products sold elsewhere in its ingredients, labeling and allergen warnings 

Ingredients :

Paprika,Salt, Red Chilli, Nigela Seed, Star Anisee

Legal Disclaimer :

Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.




  1. Meat on Bones 1 kg / 2.2 lbs

    small portions
  2. Rice, Basmati 750g / 3 ½ cups

    washed & soaked
  3. Onions 300g / 3 medium

    finely sliced
  4. Tomatoes 300g / 3-4 medium

  5. Potatoes 250g / 2 medium

    peeled and quartered
  6. Garlic Paste 2 tablespoons

  7. Ginger Paste 2 tablespoons

  8. Yogurt, Plain 200g / 1 cup

  9. Cooking Oil 175ml /1 cup

  10. Shan Special Bombay Biryani Mix 1 packet

    mix in ½ cup water


  1. Fry onions in hot oil until golden. Add tomatoes and fry until oil separates.
  2. Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Chicken Biryani Mix. Stir fry for 10 minutes. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from gravy.
  3. Separately: In 15 cups / 3 liters of boiling water, stir in tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
  4. Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving. Tips: For meat, use breast, ribs & shoulder cuts.