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Shan Bombay Biryani Sauce 300g
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About the item
Ingredients
Canola Oil Onion, Tomato Ginger Garlic, Dried Plums with Pits, Salt, Red Chili, Turmeric, Cinnamon, Dried Papaya Powder D| | Seed, Green Cardamom, Bay Leaf, Clove, Brown Cardamom, Nigella, Cumin, Aniseed, Fenugreek, Corn flour, Cane Sugar, Hydrolyzed Soy Protein, Regulator: Citric , Preservative: Sodium Benzoate and Sodium Sorbate, Natural and Artificial Food Flavor (Screw Pine).
tion facts
Per100PortionType Average tional Value per 150g Protein 6g Carbohydrates 34g Sugar 10g 42g Fibre 7g Sodium 1200mg y Information
May contain traces of Sulphite, Sesame, Mustard, Gluten and Milk.
.tion
Per 150g: Calories 520, 42g, Saturates 4g, trans 0g, Cholesterol 9mg, Carbohydrate 34g, of which sugar 10g, Protein 6g, Fiber 7g, Sodium 1200mg. A 10% DV, Calcium 8% DV, Iron 2% DV, C 8% DV.Storage conditions
Store in a cool, dry place. Once opened keep in a refrigerator and consume in 3 months
.cooking Guidelines
Ingredients required: Chicken/ beef/lamb 500g cubes, Shan Basmati rice 2-1/2 cups /500g (wash and soak), tomatoes 2 medium diced, yoghurt whipped 1/2 cup/100g, cooking oil 1/2 cup/85ml, potatoes 2 medium, peeled and quartered, Shan Bombay Biryani Concentrated Stir-in sauce 1/2 bottle/6tbsp, Full bottle serves 1/2 6-8 persons. Steps of cooking: 1. Stir fry meat in hot oil until it changes. 2. Add tomatoes. Shan Bombay Biryani 222 cups/500g, (wash & soak) .- Concentrated Stir-In Sauce, yogurt, potatoes, water (1 cup for Chicken & 2 medium, 2 cups for Beef/Lamb) and stir well. Cover and cook on low heat until meat is tender and oil separates from gravy. 3. Separately: In 8 cups of hot water stir 2 table spoons Shan Himalayan Pink Salt. Add soaked rice. Boil until rice is 3/4 cooked. Remove, drain and spread half rice in a pot. Pour meat curry over it and spread remaining rice over it. Cover and cook for 5 minutes on low heat. Mix before serving.
- Pack size: 300g.
- Pakistan.
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