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Shan

Shan Sindhi Biryani Seasoning Mix

2.1 oz
$1.96 each
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Spice blend for making Biryani, Indian style fried rice.

Highlights

  • Nutrition Facts

    6 servings per container

    Serving Size
    1.00 tbsp
    • Amount Per Serving
    • Calories30
      Calories from Fat10
    • % Daily Value*
    • Total Fat
      • 1g
      • 2%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 650mg
      • 27%
    • Total Carbohydrate
      • 4g
      • 1%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 2g
    • Protein
      • 1g
    • Vitamin A
      • 2%
    • Calcium
      • 2%
    • 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, Dried Plums with Pits, Paprika, Coriander, Turmeric, Cumin, Cinnamon, Clove, Black Pepper, Ginger, Aniseed, Carom, Brown Cardamom, Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Sugar, 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; Tomatoes: 2-3 medium/ 200 g, thin round slices; Potatoes: 2 medium/250 g, peeled & quartered; Plain Yogurt: 1/2 cup/100g, whipped; Onions: 2 medium/175 g, 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: 1cup/175 ml; Shan Sindhi Biryani Mix: 1 packet, mix in 1/2 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 3/4 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.