Ingredients

Salt, Red Chili, Paprika, Turmeric, Coriander, Green Cardamom, Carom, Fenugreek Leaves, Dried Mango Powder, Black Pepper, Clove, Garlic, Acid: Citric Acid, Maltodextrin.

Preparation Guidelines

Fry onions in hot oil until golden. Add tomatoes and fry until oil separates. Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from gravy. Separately: In 15 cups / 3 liters of boiling water, stir in tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving. Tips: For meat, use breast, ribs & shoulder cuts.

Allergies

May Contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.