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Shan

Shan Pilau Biryani Seasoning Mix

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

Description

Seasoning mix for Mughal style meat pilaf. 5-6 serves. Suitable for vegetarians. Just Perfect. No preservative. No artificial food color.

Highlights

  • Nutrition Facts

    about 6 servings per container

    Serving Size
    1.00 tbsp
    • Amount Per Serving
      Calories
      20
    • % Daily Value*
    • Total Fat
      • 0g
      • 0%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 1550mg
      • 65%
    • Total Carbohydrate
      • 3g
      • 1%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 1g
    • Protein
      • 0g
    • Vitamin A
      • 2%
    • Calcium
      • 2%
    • Vitamin C
      • 0%
    • Iron
      • 2%
    * 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, Garlic, Ginger, Cumin, Bay Leaf, Brown Cardamom, Cinnamon, Carom, Green Cardamom, Clove, Red Chili, Sugar, Coriander, Turmeric, Hydrolyzed Soy Protein, Maltodextrin, 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. Garlic Paste: 1-2 tablespoons. Ginger Paste: 1-2 tablespoons. Onion: Small/ 75 g, finely sliced. Plain Yogurt: 1 cup/ 200 g, whipped. Cooking Oil: 1 cup/ 175 ml. Yellow Food Color: 1/4 teaspoon (optional). Shan Pilau Biryani Mix: 1 packet. Steps of Cooking: 1. Add meat, garlic paste, ginger paste, Shan Pilau Biryani Mix and water (Beef/Goat/Lamb 2 cups, Chicken 1 cup). Cover and cook on low heat until meat is tender (about 1 cup of stock should remain in the pot). 2. Stir-in yogurt and keep aside. 3. Separately: In 15 cups / 3 liters of boiling water, stir in 2 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 over it. Top with remaining rice. Sprinkle food color if desired. 5. Heat oil and fry onion until golden and pour evenly over rice. Cover and cook on low heat until rice is tender (5 - 10 minutes). Mix before serving. Tips: Use long grain old basmati rice. Beginners must use Parboiled/Sayla rice. Meat: Use breast and shoulder cuts. Recipe Translation Printed Inside: French, Urdu, Hindi & Bangla. Storage Advice: Store in a cool and dry place.