Shan

Recipe & Seasoning Mix, Malay Chicken Biryani

Nutritional Info

Nutrition Facts

6 servings per container
Serving Size: 1 tbsp (10 g)

 
Calories 

Amount Per Serving and/or % Daily Value*

Total Fat 
Total Carbohydrate 
Protein 


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

2.1 oz.

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Product Details

Just perfect. Chicken layered pilaf. Serves 5-6. Suitable for vegetarians. Recipe Translation Printed Inside: French, Urdu, Hindi & Bangla. www.shanfoods.com. Natural freshness preserved through cryogenic grinding & V-lock technology. No preservative. No artificial food color. Shan is manufactured in USA, UK, Saudi Arabia, UAE, India & Pakistan. Product of Pakistan.

Ingredients

Paprika, Himalayan Pink Salt, Red Chili, Nigella Seed, Star Aniseed, Cumin, Cinnamon, Black Pepper, Brown Cardamom, Clove, Turmeric, Garlic, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Cane Sugar, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide (Anticaking Agent).

Directions

Ingredients Required: 2.2 lbs/1 kg medium portions chicken; 3-1/2 cups/750 g, washed & soaked rice, basmati; 1 cup tamarind pulp; 2-3 medium/250 g, finely sliced onions; 2 tablespoons garlic paste; 2 tablespoons ginger paste; 6-10 medium whole green chilies; 25-30 leaves curry leaves; 1 cup/150 g thin round slices cucumber; 1 cup/175 ml cooking oil; 1 packet Shan Malay Chicken Biryani Mix, mix in 1/2 cup water. Steps of Cooking: 1. Fry onions in hot oil until light golden. Add chicken, garlic paste, ginger paste and curry leaves. Stir fry until chicken starts to turn light golden (about 10 minutes). 2. Add Shan Malay Chicken Biryani Mix, cucumber, green chilies, tamarind pulp and 2 cups water. Bring to boil. Cover and cook on low heat for 10 minutes. 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 chicken curry over it. Top with remaining rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving. Storage Advice: Store in a cool and dry place.

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