Kabuli Rice

KABULI RICE

Kabuli

Rice

DESCRIPTION

Arabic Mild Pilaf With Pine Nut And Raisins

PACKAGING

50g Serving Suggestion

Package List

TYPE FORMAT SIZE
SP Powder 70g
  1. Salt
  2. Cane sugar
  3. Cumin
  4. Fennel
  5. Coriander
  6. Black Pepper
  7. Green Cardamom
  8. Cinnamon
  9. Clove
  10. Ginger
  11. Garlic
  12. Maltodextrin
  13. Pine Nuts
  14. Anticaking Agent: Silicon Dioxide

No Preservative

No Artificial Food Color

Allergy Guide

  1. May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Serving Size
10g
Servings per Container
5
Amount Per Serving
Calories
30
% Daily Value*
Total Fat 1g 2%
Saturated 0g 0%
Trans 0 g
Cholesterol 0mg 0%
Sodium 1650 mg 51%
Total Carbohydrate 4g 1%
Dietary Fibre 1g 4%
Sugars 3g 4%
Protein 1g
Vitamin D 0mg 0%
Calcium 0%
Iron 0.4mg 2%
Potassium 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

*Percent Daily Values are based on a 2,000 calorie diet.

COOKING

RECIPE

As per 70 gram

Ingredient Required

Chicken/lamb

750g
large meat portions

Rice Parboiled

750g
washed and soaked for 2+hours

Onions

200g/2
medium sliced

Carrots

200g
sliced into thin match stick size and shape

Sugar

2 tablespoons

Orange Juice

½ tea cup

Raisins

4-5 tablespoons

Cooking oil/melted butter

200ml/1 cup

Hot Water

3 tea cups

Shan Kabuli Rice Mix

1packet

Steps of Cooking

  1. Heat oil, stir-fry onion until light golden.
  2. Add meat, stir-fry for 2-3 minutes. Add Shan kabuli Rice Mix, Raisins and stir.
  3. Add orange juice and 1-2 cups of water. Bring to boil then reduce heat to low. Cover and cook (chicken 30 minutes, lamb/mutton 45 minutes) until meat is tender.
  4. Add drained rice and 3 cups of hot water and bring to boil. Cover tightly (with aluminum foil) and cook for exactly 15 minutes on medium heat.
  5. Remove cover, fluff rice with a fork and cover. (Note: if the rice is not tender sprinkle ½ cup of hot water over it). Cover and cook on low heat for 10 minutes.
  6. Separately: On high heat stir-fry carrots in 2-3 tablespoons butter for 2-3 minutes. Then add sugar. Stir-fry continuously for 1-2 minutes. Remove from heat and set aside.
  7. Put the rice in dish and place the cooked meat over it. Add the fried carrots over the rice.