Ingredients

Salt, Garlic, Ginger, Cumin, Bay Leaf, Brown Cardamom, Cinnamon, Carom, Green Cardamom, Clove, Red Chili, Cane Sugar, Coriander, Turmeric, Hydrolyzed Soy Protein, Maltodextrin, Canola Oil, Natural and Artificial Food Flavor (Saffron and Screw pine), Silicon Dioxide (

Preparation Guidelines

Add meat and 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). Stir-in yogurt and keep aside. Separately: in 15 cups / 3 liters of boiling water, stir in 2 table spoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. Spread half rice in a pot and pour meat curry over it. Top with remaining rice. Sprinkle food color if desired. 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.

Allergies

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