Shan Recipe & Seasoning Mix Special Bombay Biryani 60g

Meat & Potato Layered Pilaf

No Preservative

No Artificial Food Colour

Natural freshness preserved through cryogenic grinding & V-Lock technology

Suitable for vegetarians

Halal – South African National Halaal Authority

Shan is manufactured in USA, UK, Saudi Arabia, UAE & Pakistan

Shan is a Registered Trademark of Shan FZC UAE

Nutrition

Table of Nutritional Information

Ingredients

• Salt,
• Red Chilli,
• Dried Plum with Pits,
• Fenugreek Seed,
• Dill Seed,
• Turmeric,
• Cinnamon,
• Black Pepper,
• Cumin,
• Nigella,
• Bay Leaf,
• Fennel,
• Brown Cardamom,
• Ginger,
• Garlic,
• Clove,
• Dried Papaya Powder,
• Maltodextrin,
• Hydrolysed SoyProtein,
• Acid: Citric Acid,
• Cane Sugar,
• Canola Oil,
• Natural and Artificial Food Flavour,
• Anticaking Agent: Silicon Dioxide

Dietary Information

Halal

Suitable for Vegetarians

May Contain Cereals Containing Gluten

May Contain Mustard

May Contain Nuts

May Contain Sesame

Contains Soya

May Contain Sulphur Dioxide/Sulphites

Free From Artificial Colours

Free From Preservatives

Allergy Advice
May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.

Manufacturer

Manufactured by:
Shan Foods (Private) Ltd.,
29,
Sector 23,
Korangi Industrial Area,
Karachi 74900,
Pakistan.

Preparation

Steps of Cooking
1. Heat 1 cup (175ml) of cooking oil and fry 3 medium (300g), finely sliced onions until golden. Add 3-4 medium (300g), diced tomatoes and fry until the oil separates.
2. Add 1kg (2.2lbs) meat with bones, cut into small portions (Chicken/Beef/Lamb), 2 tbsp Shan Garlic Paste, 2 tbsp Shan Ginger Paste, 1 cup (200g) plain, whipped yoghurt, 2 medium potatoes (250g – peeled & quartered) and 1 packet Shan Bombay Biryani Mix (dissolved in 1/2 cup water). Stir-fry for 10 mins. Add water (Beef/Lamb 4 cups; Chicken 2 cups). Cover and cook on low heat until the meat is tender. Then increase the heat and stir-fry until the oil separates from the gravy.
3. Separately: Wash 3% cups (750g) of Shan Basmati Rice and let it soak. Boil 15 cups (3 litres) of water and stir in 3 tbsp of Shan Salt and the soaked rice. Boil the rice until 3/4th cooked. Remove and drain thoroughly.
4. Spread half the rice in a pot and pour the meat curry over it. Top with the remaining rice. Cover and cook on low heat until the rice is fully cooked (5-10 mins). Mix before serving.
Cooking tip: Use meat cuts from the breast, ribs and shoulder.

Country of Origin

Country of origin: Pakistan

Product of Pakistan

Packaging

Box

Storage

Store in a cool and dry place.