Sindhi Biryani

Rice

SINDHI BIRYANI

Sindhi

Biryani

Product Description

Shan Sindhi Biryani Mix has a classic blend of traditional spices which helps you make delicious and peppery Biryani at home.

PACKAGING

60g Serving
  1. Himalayan Pink Salt
  2. Red Chili
  3. Dried Plums with Pits
  4. Paprika
  5. Coriander
  6. Turmeric
  7. Cumin
  8. Cinnamon
  9. Clove
  10. Black Pepper
  11. Ginger
  12. Aniseed
  13. Carom
  14. Brown Cardamom
  15. Dried Papaya Powder
  16. Maltodextrin
  17. Hydrolyzed Soy Protein
  18. Citric Acid
  19. Cane Sugar
  20. Canola Oil
  21. Natural and Artificial Food Flavor
  22. Silicon Dioxide (Anticaking Agent)

No Preservative

No Artificial Food Color

Serving Size
10g
Servings Per Container
6
Amount Per Serving
Calories
30
Calories from Fat
10
% Daily Value*
Total Fat 2%
Saturated 0%
Trans 0g
Cholesterol 0mg 0%
Sodium 650mg 27%
Total Carbohydrate 4g 1%
Dietary Fibre 1g 4%
Sugars 2g
Protein 1g
Vitamin A 2%
Vitamin C 0%
Calcium
Iron 4%
Percent Daily Values are based on a 2,000 calorie diet.

COOKING

RECIPE

As per 60 gram

Ingredient Required

Meat on Bones

1 kg / 2.2 lbs
small portions

Rice, Basmati

750g/ 3 ½ cups
washed & soaked

Tomatoes

200g / 2-3 medium
thin round slices

Potatoes

250g / 2 medium
peeled & quartered

Plain Yogurt

100g / ½ cup
whipped

Onions

175g / 2 medium
finely sliced

Garlic Paste

2 tablespoons

Ginger Paste

2 tablespoons

Small Green Chilies

10-20
whole

Cilantro/Fresh Coriander

1 cup
chopped

Mint Leaves

1 cup
chopped

Cooking Oil

175ml /1cup

Shan Sindhi Biryani Mix

1 packet
mix in ½ cup water

Steps of Cooking

  1. Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat.
  2. Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes.
  3. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. When cooked there should be about two cups of gravy left (If less add water, if more increase heat).
  4. Place sliced tomatoes, green chilies, fresh coriander and mint leaves over the meat. Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir.
  5. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
  6. Spread cooked rice evenly over meat. Do not mix rice and meat. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.

Rice