Arabic
BUKHARI RICE
Bukhari
Rice
DESCRIPTION
Arabic Pilaf With Nuts And RaisinsPACKAGING
50g Serving SuggestionIngredients
- Salt
- Ginger
- Cane Sugar
- Cumin
- Green Cardamom
- Garlic
- clove
- Black Pepper
- Cinnamon
- Pine Nuts
- Acid: Tartaric acid
- 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 | 1 g | 2% | ||||
| Saturated | 0 g | 0% | ||||
| Trans | 0 g | |||||
| Cholesterol | 0 mg | 0% | ||||
| Sodium | 1230 mg | 51% | ||||
| Total Carbohydrate | 4 g | 1% | ||||
| Dietary Fibre | 1 g | 4% | ||||
| Sugars | 2 g | |||||
| Protein | 1 g | |||||
| Vitamin D | 0mcg | 0% | ||||
| Calcium | 0mg | 0% | ||||
| Iron | 0.4mg | 2% | ||||
| Potassium | 0% | |||||
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
*Percent Daily Values are based on a 2,000 calorie diet.
COOKING
RECIPE
As per 50 gram
Ingredient Required
Rice Parboiled
750 g
washed, soaked for 30 minutes & drained
Onions
2 medium / 200g
sliced
Raisins
3-4 tablespoons
Cooking Oil
200ml / 1 cup
Hot Water
3 ½ cups
Shan Bukhari Rice Mix
1 Packet
Steps of Cooking
- Heat oil, stir-fry onions until light golden.
- Add Shan Bukhari Mix, Raisins and the drained rice.
- Add 3 ½ cups of hot water and bring to boil. Then reduce heat to low. Cover tightly (with aluminum foil) and cook for 15 minutes.
- Remove cover, fluff the rice with fork.
- Cover and cook for 10 minutes on low heat or until rice is tender.
Arabic
