Shan Bombay Biryani mix helps you recreate the authentic traditional taste of Bombay Biryani which is a true legacy of the sub-continental cuisine.
Ingredients:
Salt, Red Chili, Paprika, Turmeric, Coriander, Green Cardamom, Carom, Fenugreek Leaves, Dried Mango Powder, Black Pepper, Clove ,Garlic, Acid: Citric Acid, Maltodextrin.
Nutrition:
|
||||||
| % Daily Value* | ||||||
| Total Fat | 0g | 0% | ||||
| Saturated | 0% | |||||
| Trans | 0g | |||||
| Cholesterol | 0% | |||||
| Sodium | 167g0 | 70% | ||||
| Total Carbohydrate | 2g | 1% | ||||
| Dietary Fibre | 1g | 4% | ||||
| Sugars | 0g | |||||
| Protein | 0g | |||||
| Vitamin A | 0% | |||||
| Vitamin C | 0% | |||||
| Calcium | 0% | |||||
| Iron | 0% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
Package List:
| TYPE | FORMAT | SIZE |
|---|---|---|
| SP | Powder | 60g |
| DP | Powder | 120g |
| Bottle | Cooking Sauce | 310g |
| HORECA | Powder | 600g |
No Preservative
No Artificial Food Color
Allergen:
May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nut.
Storage:
Store in a cool and dry place.
Pack Size:
60g
Country of Origin:
Recipe:
Ingreditents: As Per 60g
-
Meat on Bones 1 kg / 2.2 lbs
small portions -
Rice, Basmati 750g / 3 ½ cups
washed & soaked -
Onions 300g / 3 medium
finely sliced -
Tomatoes 300g / 3-4 medium
diced -
Potatoes 250g / 2 medium
peeled and quartered -
Garlic Paste 2 tablespoons
Ginger Paste 2 tablespoons -
Yogurt, Plain 200g / 1 cup
-
whipped
-
Cooking Oil 175ml /1 cup
Shan Special Bombay Biryani Mix 1 packet -
mix in ½ cup water
Preparations:
- Fry onions in hot oil until golden. Add tomatoes and fry until oil separates.
- Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay 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.
- 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.
- 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.
Manufacturer:
Karachi 74900,
Pakistan.
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