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Shan

Shan Biryani Seasoning Mix

1.75 oz
$1.96 each($1.11 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Shan Biryani Mix helps you in preparing the traditional Biryani at home with the authentic taste and aroma for an ultimate food experience.

Highlights

  • Nutrition Facts

    about 6 servings per container

    Serving Size
    1.00 tbsp
    • Amount Per Serving
    • Calories25
      Calories from Fat10
    • % Daily Value*
    • Total Fat
      • 1g
      • 2%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 1340mg
      • 56%
    • Total Carbohydrate
      • 3g
      • 1%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 2g
    • Protein
      • 1g
    • Vitamin A
      • 2%
    • Calcium
      • 4%
    • Vitamin C
      • 0%
    • Iron
      • 4%
    * 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.

    Ingredients

    Salt, Red Chili, Ginger, Garlic, Dehydrated Onion, Cumin, Nigella, Turmeric, Coriander, Green Cardamom, Black Pepper, Clove, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Citric Acid, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide.

    Allergens and safety warnings

    Allergy Advice: May contain traces of sulphite, sesame, mustard, gluten and tree nuts.

  • Ingredients Required: Meat on Bones: 1 kg / 2.2 lbs, small portions; Rice, Basmati: 3-1/2 cups / 750 g, washed & soaked; Onions: 3 medium / 250, finely sliced; Tomatoes: 3 medium / 250 g, diced; Cilantro/Fresh Coriander: 1/2 cup, chopped; Mint Leave: 1/2 cup, chopped; Plain Yogurt: 1 cup / 200 g, whipped; Cooking Oil: 1 cup / 175 ml; Shan Biryani Mix: 1 packet, mix in 1/2 cup water. Steps of Cooking: 1. Heat oil and fry onions until golden. Add meat. Shan Biryani Mix and stir fry for 5 minutes. Add yogurt and water (Beef/lamb 4 cups, chicken 2 cups). Cover and cook on low heat until meats is tender. 2. Add tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside. 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 meat curry. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread fresh coriander and mint leaves on the rice. Cover coriander and mint leaves on the rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving. Tips: Use long grain old basmat rice. Beginners must use parboiled/sayla rice. Meat: Use breast and shoulder cuts. Store Advice: Store in a cool and dry place.