Rice
FISH BIRYANI
Fish
Biryani
Product Description
Shan Fish Biryani Mix has a perfect blend of rich and aromatic spices to help you rejoice the traditional taste of Fish Biryani.PACKAGING
50g Serving SuggestionPackage List
| TYPE | FORMAT | SIZE |
|---|---|---|
| SP | Powder | 50g |
Ingredients
- Salt
- Red Chili
- Paprika
- Turmeric
- Coriander
- Green Cardamom
- Carom, Fenugreek Leaves
- Dried Mango Powder
- Black Pepper
- Clove
- Garlic
- Acid: Citric Acid
- Maltodextrin
- Hydrolyzed Soy Protein
- Cane Sugar
- Canola Oil
- Anticaking Agent: Silicon Dioxide
No Preservative
No Artificial Food Color
Allergy Guide
- May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Nutritions Facts
|
||||||
| % Daily Value* | ||||||
| Total Fat | 0g | 0% | ||||
| Saturated | 0g | 0% | ||||
| Cholesterol | 0mg | 0% | ||||
| Sodium | 1670mg | 70% | ||||
| Total Carbohydrate | 2g | 1% | ||||
| Dietary Fibre | 1g | 4% | ||||
| Sugars | 0g | |||||
| Protein | 0g | |||||
| Vitamin A | 0% | |||||
| Vitamin C | 0% | |||||
| Calcium | 0% | |||||
| Iron | 0% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING
RECIPE
As per 50 gram
Ingredient Required
Fish
750g
cubes/fillets (boneless)
Rice, Basmati
750g/3 ½
washed & soaked for 30 minutes
Onions
3 medium/300g
finely sliced
Garlic Paste
2 tablespoons
Plain Yogurt
1¼ cups/250g
whipped
Soya Leaves
½ cup
chopped/1’’long
Cilantro/Fresh Coriander
½ cup
chopped
Green Chilies
10-15 small whole
slit from one side
Lemon Juice
4 tablespoons
Oil / Ghee
1½ cups/250ml
Shan Fish Biryani Mix
1 packet
Steps of Cooking
- Mix lemon juice Shan Fish Biryani Mix and garlic. Apply the mixture to the fish and set it aside to marinate for half an hour.
- Heat half a cup of ghee/oil and fry 2 sliced onions for few minutes. Then add marinated fish, green chilies and fresh coriander. Fry until oil separates from the masala. Stir in yogurt. Cover and cook on medium heat until the fish is tender. Avoid over stirring the fish.
- Separately: Take 2 tablespoons of ghee/oil and fry the soya leaves for about 2 minutes. Add 12 glasses of water and 2 tablespoons salt. Bring to boil and add the soaked rice. Cook until the rice is three quarter tender. Then drain the liquid thoroughly.
- Spread half the rice in a pot and evenly pour the cooked fish and masala over it. Then spread and cover it with remaining rice.
- Heat the remaining 1 cup oil/ghee and fry the remaining 1 sliced onion until golden. Pour this evenly over the rice. Cover and cook on low heat until the rice is tender.
Rice
