Shan Spice Sindhi Biryani

Product Name: Shan Sindhi Biryani Recipe & Seasoning Mix

Brand: Shan

Type: Biryani spice blend / Seasoning mix

Net Weight: 60g (Standard retail pack) / 600g HORECA pack / Bulk wholesale cartons available

Cuisine: Pakistani / Sindhi-style biryani

Key Features:

• Classic blend of traditional spices for authentic Sindhi biryani

• No preservatives or artificial food colors

• Halal certified

• Suitable for vegetarians

• Makes dishes flavorful and tasty with rich aroma

• Contains dried plums with pits for authentic tangy flavor

Ingredients: Himalayan Pink Salt, Red Chili, Dried Plums with Pits, Paprika, Coriander, Turmeric, Cumin, Cinnamon, Clove, Black Pepper, Ginger, Aniseed, Carom, Brown Cardamom, Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Cane Sugar, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide (Anticaking Agent)

Allergy Information: Contains soy. May contain traces of wheat, sulphite, sesame, mustard, gluten, and tree nuts

Packaging: Foil pack in box with V-Lock technology for freshness

Storage: Store in a cool, dry place away from direct sunlight

Shelf Life: Maximum shelf life of 36 months

Preparation Method (per 60g packet):

1. Fry 175g (2 medium) finely sliced onions in 175ml oil until light golden. Add 1kg meat (small portions on bone) and 2 tbsp garlic paste. Stir fry for 4-5 minutes on high heat.

2. Add Shan Sindhi Biryani Mix (mixed in ½ cup water), 250g (2 medium) peeled & quartered potatoes, 100g (½ cup) whipped yogurt, and 2 tbsp ginger paste. Stir fry for 5 minutes.

3. Add water (Beef/Lamb: 4 cups, Chicken: 2 cups). Cover and cook on low heat until meat is tender. When cooked, there should be about two cups of gravy left.

4. Place 200g (2-3 medium) thinly sliced tomatoes, 10-20 whole small green chilies, 1 cup chopped fresh coriander, and 1 cup chopped mint leaves over the meat. Do not mix. Cover and cook on low heat for 5 minutes. Do not stir.

5. Separately: In 15 cups / 3 liters boiling water, stir in 3 tablespoons salt and 750g (3½ cups) washed & soaked Basmati rice. Boil until ¾ cooked. Drain thoroughly.

6. Spread cooked rice evenly over meat. Do not mix. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.

Country of Origin: Pakistan / India

Target Market: Restaurants, hotels, catering services, cloud kitchens, takeaways, and wholesale distributors across Dubai