Description
Sindhi Biryani
The name Biryani is derived from a Persian word Berya and said to be originated from the kitchens of Mughal Emperors. The symphony of rice, meat, veggies, combined with specially blended spices creates a scrumptious aroma and taste. The sweet and sour taste of plums add to the authenticity of the dish. Suhana Sindhi Biryani Masala Offers the fragrant & hot blend of spices to recreate the traditional version!!
Category: spices
Ingredient: Chilli, Edible Common Salt, Dried plums with pits, Spices & Condiments, Sugar, Hydrolysed Vegetable Protein, Thatch Screwpine oil, Palain, Black Cardamom, Black pepper, Anticaking Agent (E551).
Cooking Time: 90 minutes
Dish Category: Main Course
Serves: 6-8
Steps / How to make:
- Cook rice for 5-6 mins (Till more than half cooked) in 20 cups boiling water with salt and 3 tbsp ghee. Drain water completely, add 3 tbsp ghee and set aside.
- Make a paste of curd and Suhana Sindhi Biryani Masala Mix and set aside.
- In a large pan, heat remaining ghee, add onions and saute until golden brown.
- Add ginger & garlic paste and saute for 1 min.
- Add meat, Potato and Curd-Masala paste and saute for 2-3 minutes till oil oozes out.
- Add 6-7 cups of water and mix well. Cover and cook on low heat till meat is tender, with at least 2 cups of gravy remaining (add water if required)
- Place the meat in a larger heavy bottom casserole or pan; spread tomatoes, coriander and mint over the meat. Cover & cook on low heat for about 5-7 mins.
- Spread the half-cooked rice evenly over the meat. Cover & Cook on low heat for about 8-10 mins or until the rice is fully cooked. Garnish with fried onions.
- Mix well and serve hot.
Suhana Tip: For a spicier version, add fresh chopped green chillies while cooking the meat.
NO MSG, NO ARTIFICIAL FLAVOURS, COLOURS AND PRESERVATIVES.
BEST BEFORE 12 MONTHS FROM PACKAGING
The name Biryani is derived from a Persian word Berya and said to be originated from the kitchens of Mughal Emperors. The symphony of rice, meat, veggies, combined with specially blended spices creates a scrumptious aroma and taste. The sweet and sour taste of plums add to the authenticity of the dish. Suhana Sindhi Biryani Masala Offers the fragrant & hot blend of spices to recreate the traditional version!!
Category: spices
Ingredient: Chilli, Edible Common Salt, Dried plums with pits, Spices & Condiments, Sugar, Hydrolysed Vegetable Protein, Thatch Screwpine oil, Palain, Black Cardamom, Black pepper, Anticaking Agent (E551).
Cooking Time: 90 minutes
Dish Category: Main Course
Serves: 6-8
Steps / How to make:
- Cook rice for 5-6 mins (Till more than half cooked) in 20 cups boiling water with salt and 3 tbsp ghee. Drain water completely, add 3 tbsp ghee and set aside.
- Make a paste of curd and Suhana Sindhi Biryani Masala Mix and set aside.
- In a large pan, heat remaining ghee, add onions and saute until golden brown.
- Add ginger & garlic paste and saute for 1 min.
- Add meat, Potato and Curd-Masala paste and saute for 2-3 minutes till oil oozes out.
- Add 6-7 cups of water and mix well. Cover and cook on low heat till meat is tender, with at least 2 cups of gravy remaining (add water if required)
- Place the meat in a larger heavy bottom casserole or pan; spread tomatoes, coriander and mint over the meat. Cover & cook on low heat for about 5-7 mins.
- Spread the half-cooked rice evenly over the meat. Cover & Cook on low heat for about 8-10 mins or until the rice is fully cooked. Garnish with fried onions.
- Mix well and serve hot.
Suhana Tip: For a spicier version, add fresh chopped green chillies while cooking the meat.
NO MSG, NO ARTIFICIAL FLAVOURS, COLOURS AND PRESERVATIVES.
BEST BEFORE 12 MONTHS FROM PACKAGING