Biryani Mix - Chillal - 80g

(Ref: MCM069-p)

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Biryani Mix - Chillal - 80g - £1.95

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Net: 80g

"Meat is flavoured with herbs, spices and seasoning and cooked along with aromatic basmati rice to prepare one of India's finest foods, the Biryani."

"A Traditional Indian Spice Mix"

80g - 4 Portions

Simple steps to make Biryani:

Contents of this packet +
Chicken / Lamb / Vegetables +
Water, Yoghurt & Rice +
Cashew Nuts and Raisins.
Heat and Biryani is ready!

Note: Do not add anything else. This mix contains oil and salt too.

Chicken Biryani:

• Place 400g of Chicken, entire contents of this packet, 100g of plain yoghurt and 300ml of water in a cooking pan. Mix well. Cover with a lid and cook on a low heat for 20-minutes.
• Meanwhile cook 250g of Basmati Rice separately. (Rice recipe is given below).
• Spread the cooked rice on the cooked chicken in an even layer. Add cashew nuts, raisins and 1 tbsp of pure ghee (clarified butter) to it. Mix 1 tbsp milk with a pinch of saffron or turmeric and spread over the rice. Cover and let it cook on steam for 10-minutes, on a low heat.

Lamb Biryani:

• Take 400g of Lamb, entire contents of this packet, 100g of plain yoghurt and 450ml of water in a cooking pan. Mix well. Cover with a lid and simmer for about 60-minutes on a low heat.
• Meanwhile cook 250g of Basmati Rice separately. (Rice recipe is given below).
• Spread the cooked rice on the cooked Lamb in an even layer. Add cashew nuts, raisins and 1 tbsp of pure ghee (clarified butter) to it. Mix 1 tbsp milk with a pinch of saffron or turmeric and spread over the rice. Cover and let it cook on steam for 10-minutes, on a low heat.

Vegetable Biryani:

• Take 500g of Vegetables, entire contents of this packet, 50g of plain yoghurt and 450ml of water in a cooking pan. Mix well. Cover with a lid and simmer for about 15-minutes on a low heat.
• Meanwhile cook 250g of Basmati Rice separately. (Rice recipe is given below).
• Spread the cooked rice on the cooked Vegetables in an even layer. Add cashew nuts, raisins and 1 tbsp of pure ghee (clarified butter) to it. Mix 1 tbsp milk with a pinch of saffron or turmeric and spread over the rice. Cover and let it cook on steam for 10-minutes, on a low heat.

Rice Recipe:

• Wash 250g Basmati rice. Add 675ml water, 11/2 tsp of salt, 1 tsp of sugar and 1 tbsp of oil to the rice. Mix well and cook until all the water has evaporated.

Ingredients: Onion (25%), Refined Vegetable Oil (13%), Garlic (12%), Ginger (12%), Coriander Leaves (9%), Spices, Salt, Mint Leaves, Green Chilli, Sugar, Red Chilli Powder, Tomato, Coriander, Fennel, Turmeric.

If there are any allergens in the ingredients they are marked as bold.

• Packed in a facility that also processes: peanuts, tree nuts, soy, milk and wheat.

• Suitable for Vegetarians

	Per 100g (/per 100ml)
Energy	2021kJ / 483kcal
Fat	3.3g
of which:
• Saturates	6.6g
Carbohydrates	42g
of which:
• Sugars	13g
Fibre	2.5g
Protein	5g
Salt	1.2g

Produce of India / Packed in India

•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    27 Haviland Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SA
    UK

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Testimonial:

"Dear Spices of India, Big E for excellence on all counts."

- Ronald Lee

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