Description
NUTRITION FACTS
| ||||||
| % Daily Value* | ||||||
| Total Fat | 2% | |||||
| Saturated | 0% | |||||
| Trans | 0g | |||||
| Cholesterol | 0mg | 0% | ||||
| Sodium | 650mg | 27% | ||||
| Total Carbohydrate | 4g | 1% | ||||
| Dietary Fibre | 1g | 4% | ||||
| Sugars | 2g | |||||
| Protein | 1g | |||||
| Vitamin A | 2% | |||||
| Vitamin C | 0% | |||||
| Calcium | ||||||
| Iron | 4% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING RECIPE
AS PER 60 GRAM
INGREDIENT REQUIRED
Meat on Bones
1 kg / 2.2 lbs
small portions
Rice, Basmati
750g/ 3 ½ cups
washed & soakedTomatoes
200g / 2-3 medium
thin round slicesPotatoes
250g / 2 medium
peeled & quarteredPlain Yogurt
100g / ½ cup
whippedOnions
175g / 2 medium
finely slicedGarlic Paste
2 tablespoons
Ginger Paste
2 tablespoons
Small Green Chilies
10-20
wholeCilantro/Fresh Coriander
1 cup
choppedMint Leaves
1 cup
choppedCooking Oil
175ml /1cup
Shan Sindhi Biryani Mix
1 packet
mix in ½ cup water
STEPS OF COOKING
- 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.
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