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|6 servings per container|
|Serving Size: 1 tbsp (10 g)|
|Amount Per Serving and/or % Daily Value*|
Just perfect. Meat & potato layered pilaf. Serves 5-6. Suitable for vegetarians. Consumer Comments: www.shanfoods.com. Natural freshness preserved through cryogenic grinding & V-lock technology. No preservatives. No artificial food color. Product of Pakistan.
Himalayan Pink Salt, Red Chili, Dried Plums with Pits, Fenugreek Seed, Dill Seeds, Turmeric, Cinnamon, Black Pepper, Cumin, Nigella Seed, Bay Leaf, Fennel, Brown Cardamom, Ginger, Garlic, Clove, Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Cane Sugar, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide (Anticaking Agent).
Ingredients Required: 2.2 lbs (1 kg) meat on bones, small portions; 3-1/2 cups (750 g) rice, basmati, washed & soaked; 3 medium (300 g) onions, finely sliced; 3-4 medium (300 g) tomatoes, diced; 2 medium (250 g) potatoes, peeled and quartered; 2 tablespoons garlic paste; 2 tablespoons ginger paste; 1 cup (200 g) yogurt, plain, whipped; 1 cup (175 ml) cooking oil; 1 packet Shan Special Bombay Biryani Mix - mix in 1/2 cup water. Steps of Cooking: 1. Fry onions in hot oil until golden. Add tomatoes and fry until oil separates. 2. 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 the gravy. 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 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. Storage Advice: Store in a cool and dry place.
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