Pilau Biryani





Product Description

Shan Pilau Biryani Mix has a perfect blend of rich and aromatic spices which helps you in preparing the perfect twist of Biryani and Pilau for an appetizing and flavorful treat.


50g Serving Suggestion

Package List

SP Powder 50g
Bottle Cooking Sauce 310g
  1. Salt
  2. Garlic
  3. Ginger
  4. Cumin
  5. Bay Leaf
  6. Cardamom
  7. Carom
  8. Green Cardamom
  9. Clove
  10. Red Chilli
  11. Sugar
  12. Coriander
  13. Turmeric
  14. Hydrolyzed Soy Protein
  15. Maltrodextrin
  16. Canola Oil
  17. Natural Food Flavor
  18. Silicon Dioxide

Allergy Guide

  1. May contain traces of Sulphite, Sesame, Mustard and Tree Nuts.
Serving size
1 tbsp (8 g)
Servings Per container
Amount Per Serving
Calories from fat
% Daily Value*
Total Fat 0 g 0%
Saturated 0%
Trans 0 g
Cholesterol 0 mg 0%
Sodium 1550 mg 65%
Total Carbohydrate 3 g 1%
Dietary Fibre 1 g 4%
Sugars 0 g
Protein 0 g
Vitamins A 2%
Vitamin C 0%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.



As per 50 gram

Ingredient Required

Meat on Bones

1 KG/2.2 lbs
small portions

Rice Basmati

3 ½ cups / 750 g
washed and soaked

Garlic Paste

1-2 table spoons

Ginger Paste

1-2 table spoons


1 small / 750g
finely sliced

Plain Yogurt

1 cup / 200g

Cooking Oil

1 cup

Yellow Food Color

¼ teaspoon (optional)

Shan Pilau Biryani Mix

1 packet

Steps of Cooking

  1. Add meat and garlic paste, ginger paste, Shan Pilau Biryani Mix and water (Beef/Goat/Lamb 2 cups, Chicken 1 cup). Cover and cook on low heat until meat is tender (about 1 cup of stock should remain in the pot).
  2. Stir-in yogurt and keep aside.
  3. Separately: in 15 cups / 3 liters of boiling water, stir in 2 table spoons 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 over it. Top with remaining rice. Sprinkle food color if desired.
  5. Heat oil and fry onion until golden and pour evenly over 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.