Shan Biryani

Shan Biryani 50g from Shan is the perfect way to enjoy premium biryani at home. This 50g mix provides enough for two servings of an amazing, authentic biryani that you won't want to miss. Just add oil, rice and your favorite vegetables to create a flavor-rich dish that is sure to impress. The mixture includes Shan's signature spices and herbs, as well as natural and artificial flavors, to create an unforgettable meal that will keep you coming back. And Shan Biryani 50g is so easy to make that anyone can recreate this classic Indian dish in minutes.

Ingredients: Salt, red chilli, ginger, garlic, dehydrated onion, cumin, nigella, turmeric, coriander, green cardamom, black pepper cloves, maltodextrin, hydrolysed soya protein, cane sugar, acid: citric acid, rapeseed oil, natural and artificial food flavour, Anti-caking agent: silica.

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

Cooking method:

1. Heat 1 cup (175 ml) cooking oil and fry 3 medium (250 g), finely chopped onions in it until golden brown. Add 1 kg of bone-in meat, divided into small portions (chicken/beef/lamb) and 1 packet of Biryani Mix (dissolved in 1/2 cup water) and stir-fry for 5 minutes. Add 1 cup (200 g) plain whipped yogurt and water (2 cups for chicken), 4 cups for beef/lamb. Cover and cook over low heat until meat is tender.

2. Add 3 medium (250 g) diced tomatoes and stir-fry over high heat until oil begins to separate from sauce. Then set aside.

3. Separately: wash 3 1/2 cups (750 g) of basmati rice and let soak. Cook the rice until 3/4 cooked. Remove and drain thoroughly.

4. Spread half of the rice in a pot and pour the meat curry. Put the remaining rice on top. Sprinkle with a pinch of yellow food colouring if desired. Spread 1/2 cup chopped cilantro/fresh coriander and 1/2 cup chopped mint leaves over the rice. Cover and cook over low heat until rice is tender (5-10 minutes). Stir before serving.

Cooking tip: Use old long grain basmati rice. Beginners must use pre-cooked Sayla rice/rice. For best results, use breast and shoulder meat pieces.

Storage: Store in a cool dry place

Origin: Pakistan