Shan Spice Mix for Fish Biryani 50g

Additives Other Text

No preservative

Brand

Shan

Features

Premium quality, No preservative, No artificial food color, Halaal Parve - South African National Halaal Authority

Pack Size

50

Unit (free text)

g

Ingredients

Salt, Red Chilli, Paprika, Turmeric, Coriander, Green Cardamom, Carom Fenugreek Leaves, Black Pepper, Clove, Garlic, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Silicondioxide, Dried Mango Powder,

For allergens, see ingredients in bold

Email Helpline

E-mail: consumerservices@shanfoods.com

Web Address

Website: www.shanfoods.com

Company Name

MAP Trading Ltd

Usage Other Text

Serving per package: 6, serving size: 8g

Other Information

Product is not altered genetically

Manufacturers Address

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

Return To

MAP Trading Ltd, 2 Abbey Road, Park Royal, London, NW10 7BW. E-mail: consumerservices@shanfoods.com Website: www.shanfoods.com

Recipes

Easy to Cook Hard to Resist! Fish Biryani© Spicy Fish Pilaf Ingredients Required / Quantity & Preparation Fish 750g, cubes/fillets (boneless) Rice, Basmatti 750g, washed & soaked for 30 minutes 3 medium, finely sliced/300g Garlic Paste yogurt, natural 1 1/4 cups, whipped/250g Green Dill/Soya Leaves 1/2 cup, chopped/1" long 1/2 cup, chopped Coriander Leaves Small Green Chillies 10-15 whole, slit from one side Lemon Juice 4 tablespoons/ 3 lemons Oil/Ghee 1 1/2 cups/250g Shan Fish Biryani Mix One packet Steps of Cooking 1. Mix lemon juice, Shan Fish Biryani Mix and garlic. Apply the mixture to the fish and set it aside to marinate for half an hour. 2. Make half a cup of ghee/oil hot and fry 2 sliced onion for few minutes. Then add marinated fish, green chillies and green coriander. Fry until oil separates from the masala. Stir in yogurt, cover and cook on medium heat until the fish is tender. Avoid over stirring the fish. 3. Separately: take 2 tablespoons of ghee/oil and fry the green dill/soya leaves for about 2 minutes. Add 12 glasses of water and 2 tablespoons salt. Bring to boil and add the soaked rice. Cook until the rice is three quarter tender, then drain the liquid thoroughly. 4. Spread half the rice in a pot and evenly pour the cooked fish and masala over it. Then spread and cover it with remaining rice. 5. Heat the balance 1 cup oil/ghee and fry the remaining 1 sliced onion until golden. 6. And pour this evenly over the rice. Cover and cook on low heat until the rice is tender. Serving Suggestion. Serve hot with radish, green salad in vinegar, green chilli and cumin raita.

Importer Address

MAP Trading Ltd, 2 Abbey Road, Park Royal, London, NW10 7BW.

Regulated Product Name

Mix for Spicy Fish Pilaf

Company Address

2 Abbey Road, Park Royal, London, NW10 7BW.