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|about 6 servings per container|
|Serving Size: 1 tbsp (8 g)|
|Calories from Fat||10|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||1340 mg (56%)|
|Total Carbohydrate||3 g (1%)|
|Dietary Fiber||1 g (4%)|
Just perfect. Tasty meat layered pilaf. Serves 5-6. Suitable for vegetarians. Consumer Comments: www.shanfoods.com. Natural freshness preserved through cryogenic grinding & v-lock technology. No preservative. No artificial food color. Dispose of properly. Shan is manufactured in USA, UK, Saudi Arabia, UAE, India & Pakistan. Product of Pakistan.
Himalayan Pink Salt, Red Chili, Ginger, Garlic, Dehydrated Onion, Cumin, Nigella, Turmeric, Coriander, Green Cardamom, Black Pepper, Clove, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Citric Acid, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide (Anticaking Agent).
Ingredients Required: Meat on Bones: 2.2 lb/1 kg, small portions; Rice, Basmati: 3-1/2 cups/750 g, washed and soaked; Onions: 3 medium/250 mg, finely sliced; Tomatoes: 3 medium/250 g, diced; Cilantro/Fresh Coriander: 1/2 cup, chopped; Mint Leaves: 1/2 cup, chopped; Yogurt, Plain: 1 cup/200 g, whipped; Cooking Oil: 1 cup/175 ml; Shan Biryani Mix: 1 packet, mix in 1/2 cup water. Steps of Cooking: 1. Heat oil and fry onions until golden. Add meat, Shan Biryani Mix and stir fry for 5 minutes. Add yogurt and water (beef/lamb 4 cups, chicken 2 cups). Cover and cook on low heat until meat is tender. 2. Add tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside. 3. Separately: In 15 cups/3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until 3/4 cooked. Remove and drain thoroughly. 4. Spread half rice in a pot and pour meat curry. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread fresh coriander and mint leaves on the rice. 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/sayla rice. Meat: Use breast and shoulder cuts. Storage Advice: Store in a cool and dry place.
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