Store Locator Image
My Cart

Shan Sindhi Biryani 65g

Only %1 left
SKU: 44SBS.65
Pack Size: 48
SKU: 44SBS.65
Each Box
RRP £1.31 £63.00
Delivery £1.20 £57.75
Collection £1.09 £52.50
Currently Selected
As low as £0.00 EACH
Shan Sindhi Biryani 65g
Property Value
Description Shan Sindhi Biryani 65g
Kcal 300Kcal
Kj 1256Kj
Fat (g) 10g
Of which saturates (g) 0g
Carbohydrate (g) 40g
Of which sugars (g) 20g
Salt (g) 16.2g
Protein (g) 10g
Fibre (g) 10g
Property Value
packsize value 48
Brand Name Shan
Ingredients

Salt, red chilli, dried plums with pits, paprika, coriander, turmeric, cumin, cinnamon, clove, black pepper, ginger, aniseed, carom, brown cardamom, dried papaya powder, maltodextrin, hydrolysed soy protein, citric acid, cane sugar, canola oil, natural and artificial food flavour and silicon dioxide (anti-caking agent).

Country of Origin
Storage Store in a cool, dry place.
Cooking Guidelines Sindhi Biryani (Sindhi Style Spicy Pilaf) Serves 6-8 persons. Meat on bone - 1kg Small pieces Basmati rice - 750g, Washed and soaked for 30 mins Yogurt - 100g, Whipped Tomatoes - 200g, Round slices Potatoes - 250g Peeled and quartered Onions - 175g Finely sliced Garlic paste - 2 tbsp Ginger paste - 2 tbsp Small green chillies - 10-20 Whole Green coriander - 1 Cup, chopped Mint leaves - 1 Cup, chopped Oil - 175ml Shan Sindhi Biryani Mix - One packet • Fry the onions in oil on a medium heat until golden. Add the meat and garlic paste and stir fry on high heat for 5 minutes. • Add the Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes. • Add one glass of water. Cover and cook on a low heat until the Meat is tender. When the meat is cooked and there should be about two cups of gravy. (If more, increase the heat and if less add water). • Move the cooked Meat to a larger pot. Spread tomatoes, green chillies, green coriander and mint leaves over the meat. Do not mix meat and the green masala. Cover and cook on a low heat for 5 minutes. • Separately boil the soaked rice and salt to taste in 3 litres water until the rice is more than half cooked. Remove and thoroughly drain. Spread the cooked rice evenly over the meat. Do not mix the rice and the meat. Cover and cook on a low heat until the rice is tender. Mix before serving. • Garnish with fried onions. Serve with diced salad in vinegar. Tips for best results: Meat: Use breast and shoulder cuts with bones.
Usage Statements N/A
Allergen Advice Contains soya, may contain: Traces of sulphite, sesame, mustard, gluten and tree nuts.
Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account