SHAN SPECIAL BOMBAY BIRYANI MIX
Type Of Packing - Packs
Unit Weight - 65 Grams
Easy to Cook Hard to Resist!
Bombay Biryani ©
Bombay Style Pilaf
Ingredients Required Quantity & Preparation
Beef/Chicken/Mutton 500-750g, small cubes with bones
Rice Basmatti 500-750g /3-4 cups washed & soaked for 30 minutes
Onions 5 medium, finely sliced / 2½ cups/300g
Tomatoes 4 medium, peeled & halfed/250g
Potatoes 4 medium, peeled & halfed/250g
Ginger 3 tablespoons, chopped /2" piece /25g
Garlic Paste 1 tablespoon, heapful /25g
Yogurt, Plain 1 cup, whipped /200g
Ghee/Oil 1-1½ cups /170g-250g
Shan Bombay Biryani one packet
Spice Mix (use less for mild hot)
STEPS OF COOKING
1. Fry the onions in hot ghee/oil until golden. Add tomatoes and fry until the ghee/oil separates.
2. Add meat, garlic, ginger, potatoes, yogurt and Shan Bombay Biryani Spice Mix. Fry for 15 minutes. Add 1-2 cups of water and cook on low heat until the meat is tender. Then increase heat and stir fry until oil separates from the gravy.
3. Separately: In 12 glasses of hot water add 3 tablespoons of Shan Salt and the soaked rice. Boil until the rice is more than half cooked. Remove from heat and thoroughly drain the water.
4. Spread the cooked meat and curry over the rice in two layers. Cover the pot and cook on low heat until the rice is fully cooked and tender. Mix before serving.
SERVING SUGGESTION: Serve with fresh salad and raita.
TIPS FOR BEST RESULTS: Meat: use breast, ribs & shoulder cuts.