Description
NUTRITION FACTS
| ||||||
| % Daily Value* | ||||||
| Total Fat | 0g | 0% | ||||
| Saturated | 0% | |||||
| Trans | 0g | |||||
| Cholesterol | 0% | |||||
| Sodium | 167g0 | 70% | ||||
| Total Carbohydrate | 2g | 1% | ||||
| Dietary Fibre | 1g | 4% | ||||
| Sugars | 0g | |||||
| Protein | 0g | |||||
| Vitamin A | 0% | |||||
| Vitamin C | 0% | |||||
| Calcium | 0% | |||||
| Iron | 0% | |||||
| 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 & soakedOnions
300g / 3 medium
finely slicedTomatoes
300g / 3-4 medium
dicedPotatoes
250g / 2 medium
peeled and quarteredGarlic Paste
2 tablespoons
Ginger Paste
2 tablespoons
Yogurt, Plain
200g / 1 cup
whippedCooking Oil
175ml /1 cup
Shan Special Bombay Biryani Mix
1 packet
mix in ½ cup water
STEPS OF COOKING
- 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.
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