  SHAN MASALAYDAR SINDHI BIRYANI MIX
Type Of Packing - Packs
Unit Weight - 65 Grams
Easy to Cook Hard to Resist!
Sindhi Biryani ©
Sindhi Style Spicy Pilaf
Ingredients Required Quantity & Preparation
Beef/Chicken/Mutton 500-750g, small cubed with bones
Rice, Basmatti 500-750g /3-4 cups, washed soaked for 30 minutes.
Yogurt, Plain ½ cup, whipped /100g
Tomatoes 3 medium, round slices /200g
Potatoes 3-4 medium, peeled & halfed /250g
Onions 3 medium, finely sliced /1½ cup /175g
Garlic Paste 1 tablespoon /20g
Ginger, chopped 3 tablespoons /2" piece /25g
Small Green Chillies 25 whole /25g
Green Corriander 1 cup, chopped /1 bunch
Mint Leaves 1 cup, chopped / 1 bunch
Ghee/Oil 1-1½ cups /175-250g
Shan Sindhi Biryani one packet
Spice Mix
STEPS OF COOKING
1. Fry the onions in ghee/oil on medium heat until golden. Add meat, garlic, potatoes and stir. Fry for 10 minutes.
2. Add Shan Masalydar Sindhi Biryani Spice Mix, yogurt, ginger, green chillies and stir. Fry for 5 minutes.
3. Add one glass of water. Cover and cook on low heat until the meat is tender. When the meat is cooked there should be about two cups of gravy. (If more increase heat, if less add water).
4. Shift the cooked meat to a larger pot. Spread tomatoes, green corriander and mint leaves over the meat Do not mix meat and the green masala. Cover and cook on low heat for about 10 minutes.
5. Separately: In 12 glasses of hot water stir 3 tablespoons of Shan salt. Add soaked rice, boil until the rice is more than half cooked. Remove and thoroughly drain. Spread the cooked rice evenly over th meat. Do not mix the rice & the meat. Cover and cook on low heat until rice is tnder. Mix before serving.
SERVING SUGGESTION: * Garnish with fried onion. * Serve with diced salad in vinegar. * Serves 6-8 persons.
TIPS FOR BEST RESULTS: * Meat: Use breast and shoulder cuts with bones.
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