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|servings per container|
|Serving Size: 5 g|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||<1 g (3%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||0 mg (0%)|
|Total Carbohydrate||<2 g (3%)|
|Dietary Fiber||0 g (0%)|
Spend blend for mutton biryani. Estd. 1919. Product of India.
Cassia, Black Pepper, Cardamom Seeds, Red Chillies, Cloves, Caraway, Cardamom Green, Mace.
Soak 200 g cleaned and washed rice for 30 minutes in water. Fry one large, chopped red onion (90 g) and 2 cloves of garlic in 30 g cooking oil. Add 150 g cubed meat pieces and fry till brown. In a separate pan add 5 g hyderabadi biryani masala & mix. Add rice and stir for 2 minutes. Add water (double the volume of soaked rice) & cook with lid on till water evaporates. Refer to the cooking instructions for volume of water to be added on the rice pack also. Keep in cool & dry place.
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