Shan Bombay Biryani Masala Spice Mix

• Meat & potato layered pilaf
• No preservative
• No artificial food colour
• Natural freshness preserved through cryogenic grinding & V-Lock technology
• Suitable for Vegetarians
• Halal - Halaal Sanha Pakistan
• Halal - Jmuim Halal Pakistan

Country of origin: Pakistan

Package type: Box

Storage: Store in a cool and dry place.

Usage: 6 Servings

Importer: Nuovo Foods Ltd, Birmingham.

Additional Information: Shan is a Registered Trademark of Shan FZC UAE

Ingredients: Salt, Red Chilli, Dried Plum with Pits, Fenugreek Seed, Dill Seed, Turmeric, Cinnamon, Black Pepper, Cumin, Nigella, Bay Leaf, Fennel, Large Cardamom, Cardamom, Ginger, Garlic, Clove, Dried Papaya Powder, Maltodextrin, Acidity Regulator: Citric Acid, Sugar, Canola Oil, Natural and Artificial Food Flavour (Thatch Screw Pine), Anticaking Agent: Silicon Dioxide

Allergen Information: May Contain Barley, May Contain Mustard, May Contain Nuts, May Contain Sesame, May Contain Soya, May Contain Sulphur Dioxide/Sulphites, May Contain Wheat. May contain traces of Sulphite, Sesame, Mustard, Wheat, Barley Soy and Tree Nuts.

Dietary Information: Halal; Suitable for Vegetarians

Brand: Shan

Recipes

1. Heat 1 cup (175ml) of cooking oil and fry 3 medium (300g), finely sliced onions until golden. Add 3-4 medium (300g), diced tomatoes and fry until the oil separates.
2. Add 1kg (2.2lbs) meat with bones, cut into small portions (Chicken/Beef/Lamb), 2 tbsp Shan Garlic Paste, 2 tbsp Shan Ginger Paste, 1 cup (200g) plain, whipped yogurt, 2 medium potatoes (250g - peeled & quartered) and 1 packet Shan Bombay Biryani Mix (dissolved in 1/2 cup water). Stir-fry for 10 mins. Add water (Beef/Lamb 4 cups; Chicken 2 cups). Cover and cook on low heat until the meat is tender. Then increase the heat and stir-fry until the oil separates from the gravy.
3. Separately: Wash 3 1/2 cups (750g) of Shan Basmati Rice and let it soak. Boil 15 cups (3 litres) of water and stir in 3 tbsp of Shan Salt and the soaked rice. Boil the rice until 3/4th cooked. Remove and drain thoroughly.
4. Spread half the rice in a pot and pour the meat curry over it. Top with the remaining rice. Cover and cook on low heat until the rice is fully cooked (5-10 mins). Mix before serving. Cooking Tip: Use meat cuts from the breast, ribs and shoulder.