Biryani
Rated 3.5/5 based on 11 customer reviews

Biryani

Available: In Stock
$1.49
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 INGREDIENT REQUIRED

Meat on Bones

1 kg / 2.2 lbs small portions

Rice, Basmati

3 ½ / 750g cups
washed & soaked

Onions

3 medium 250g, finely sliced

Tomatoes

3 medium 250g, diced

Cilantro/Fresh Coriander

½ cup chopped

Mint Leaves

½ cup chopped

Yogurt, Plain

1 cup/ 200g whipped

Cooking Oil

1 cup / 175ml

Shan Biryani

1 packet mix in ½ cup water

 STEPS OF COOKING

      1. Heat oil and fry onions until golden. Add meat, Shan Biryani Mix and stir fry for 5 minutes. Add yogurt and water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender.
      2. Add tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside.
      3. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
      4. Spread half rice in a pot and pour meat curry. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread fresh coriander and mint leaves on the rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.

Tips: Use long grain old basmati rice. Beginners must use Parboiled/ 'Sayla' rice.

Meat: Use breast and shoulder cuts.

 INGREDIENT REQUIRED

Meat on Bones

1 kg / 2.2 lbs small portions

Rice, Basmati

3 ½ / 750g cups
washed & soaked

Onions

3 medium 250g, finely sliced

Tomatoes

3 medium 250g, diced

Cilantro/Fresh Coriander

½ cup chopped

Mint Leaves

½ cup chopped

Yogurt, Plain

1 cup/ 200g whipped

Cooking Oil

1 cup / 175ml

Shan Biryani

1 packet mix in ½ cup water

 STEPS OF COOKING

      1. Heat oil and fry onions until golden. Add meat, Shan Biryani Mix and stir fry for 5 minutes. Add yogurt and water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender.
      2. Add tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside.
      3. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
      4. Spread half rice in a pot and pour meat curry. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread fresh coriander and mint leaves on the rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.

Tips: Use long grain old basmati rice. Beginners must use Parboiled/ 'Sayla' rice.

Meat: Use breast and shoulder cuts.