Ingredients

Himalyan Pink 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, Cane Sugar, Canola Oil, Natural and Artificial Food Flavor, Silicon Dixoide (Anticaking Agent).

Preparation Guidelines

Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes. 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). 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. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. 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.

Allergies

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