Indian spice mixtures with the Biryani label are among the less spicy ones and are usually used in dishes where rice or vegetables are cooked together with meat. You can therefore use the spices for pilaf in your favourite Czech risotto. To minced meat with vegetables.
Salt, red chilli, prune seeds, fenugreek seed, fenugreek seed, dill seed, turmeric, cinnamon, black pepper, cumin, nigella, bay leaf, fennel, brown cardamom, ginger, garlic, cloves, dried papaya powder, maltodextrin, hydrolysed soya protein, Acid: Citric Acid, Cane Sugar, Canola Oil, Natural and Artificial Food Flavors, Anti-caking Agent: silica.
Allergy advice: May contain traces of sulphite, sesame, mustard, gluten and nuts
1. Fry the onion in hot oil until golden brown. Add the tomatoes and fry until the oil separates.
2. Add meat, garlic paste, ginger paste, yogurt, potatoes and Special Bombay Biryani Mix. Stir fry for 10 minutes. Add water (beef/lamb 4 cups, chicken 2 cups). Cover and cook over low heat until meat is tender. Then increase heat and stir-fry until oil separates from sauce.
3. Separately. Cook the rice until ¾ cooked. Remove and drain thoroughly.
4. Spread half of the rice in the pot and pour the meat curry over it. Place the remaining rice on top. Cover the pot and cook over low heat until the rice is fully cooked (5-10 minutes). Stir before serving.
Tips: for meat, use breasts, ribs and shoulders.
Storage: Store in a dry place.
|Nutritional information per 100g|
|Energy value:||1560 kJ/370 kcal|
|of which saturated fatty acids:||0g|
|of which sugars:||20g|