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Seasoning mix for tasty meat layered pilaf. 5-6 serves. Suitable for vegetarians. Just Perfect. Natural freshness preserved through cryogenic grinding & V-Lock technology. Consumer comments www.shanfoods.com. No preservative. No artificial food color. Product of Pakistan.
Salt, Red Chili, Ginger, Garlic, Dehydrated Onion, Cumin, Nigella, Turmeric, Coriander, Green Cardamom, Black Pepper, Clove, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Citric Acid, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide.
Allergy Advice: May contain traces of sulphite, sesame, mustard, gluten and tree nuts.
Ingredients Required: Meat on Bones: 1 kg / 2.2 lbs, small portions; Rice, Basmati: 3-1/2 cups / 750 g, washed & soaked; Onions: 3 medium / 250, finely sliced; Tomatoes: 3 medium / 250 g, diced; Cilantro/Fresh Coriander: 1/2 cup, chopped; Mint Leave: 1/2 cup, chopped; Plain Yogurt: 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 meats 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 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 basmat rice. Beginners must use parboiled/sayla rice. Meat: Use breast and shoulder cuts. Store Advice: Store in a cool and dry place.
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