Shan Spice Mix for Memoni Mutton Biryani 60g

Additives Other Text

No preservatives

No artificial food color

Brand

Shan

Features

Premium quality, Easy to cook, hard to resist!, Product is not altered genetically, No preservative, No artificial food color, Halaal - South African National Halaal Authority, Parve

Pack Size

60

Unit (free text)

g

Ingredients

Salt, Turmeric, Paprika, Red Chilli, Dill Seeds, Green Cardamom, Black Pepper, Clove, Brown Cardamom, Cumin, All Spice, Ginger, Garlic, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Silicondioxide, Dried Papaya Powder, Natural & Artificial Food Flavours, (Screw Pine)

For allergens, see ingredients in bold

Email Helpline

E-mail: consumerservices@shanfoods.com

Web Address

Website: www.shanfoods.com

Other Information

Serving per package: 5 Serving size: 11g

Manufacturers Address

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

Return To

E-mail: consumerservices@shanfoods.com Website: www.shanfoods.com

Recipes

Memoni Mutton Biryani Akni style pilaf Ingredients Required - Quantity & Preparation Meat - 750g, cubes with bones Rice - 750g, washed & soaked for 30 minutes Onions - 3-4 medium, finely sliced/300g Potatoes - 4 medium, peeled & halfed/500g Tomatoes - 3-4 medium, diced/300g Yogurt, Plain - 1 1/4 cups, whipped/250g Garlic Paste - 1 tablespoon Ginger Paste - 3 tablespoons Green Chillies - 10 medium/large, whole Lemon Juice - 3-4 tablspoons /2 lemons Ghee/Oil - 1 1/2 cups/250g Shan Memoni Mutton Biryani Mix - One packet Steps of Cooking 1. Make ghee/oil hot and fry the onions until light golden. 2. Add meat, garlic, ginger and stir fry for a minute. Then add Shan Memoni Mutton Biryani Mix and yogurt. Stir fry for few minutes. 3. Add 3-4 cups of water and potatoes. Cover and cook on low heat until the meat is completely tender. Then add tomatoes, green chillies and lemon juice. Stir and remove from heat. 4. Separately: in 10 glasses of water stir 2 tablespoons of salt and add the soaked rice. Boil until the rice is about three quarter tender. Remove from heat and drain the liquid. 5. Spread three quarter boiled rice in a pot and pour the cooked meat curry over it. Then spread the remaining rice over the meat curry. Cover and cook on low heat until the rice is completely tender. Mix the rice and meat curry before serving. Serving Suggestion. Serve with raita and salad. For an authentic Akni Taste: Add 1/2 cup boiled dal chana in step No. 2

Regulated Product Name

Mix for spicy lamb pilaf