Veg Biryani

North Indian

VEG BIRYANI

Veg

Biryani

Product Description

Vegetarian Biryani Vegetable Biryani Spice Blend

PACKAGING

100g Serving Suggestion
  1. Salt
  2. Red Chili
  3. Fenugreek Seed, Dill Seed
  4. Turmeric, Coriander
  5. Cinnamon
  6. Black Pepper
  7. Cumin
  8. Nigella
  9. Bay Leaf
  10. Fennel
  11. Brown Cardamom
  12. Green Cardamom
  13. Ginger
  14. Garlic
  15. Clove
  16. Papaya Powder
  17. Maltodextrin
  18. Citric acid
  19. Cane sugar
  20. Rapeseed oil
  21. Natural and artificial food flavouring
  22. Silicon dioxide
Servings per container
5
Serving size
1 tbsp (10g)
Amount per serving
Calories
25
%Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 800mg 33%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugar 1g
includes 0g added sugar 0%
Protein 1g
* 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.

COOKING

RECIPE

As per gram

Ingredient Required

potatoes

250g
peeled cubes

Vegetables

100g,
carrot 100g, cubes, peas 100g & cauliflower 100g, cubes

Pice Basmati

3 1/2 cups/750g,
washed & soaked for 20minutes

onion

3 medium/
250g finely sliced

tomato

3 medium
250g, diced

green chilli

6-8 pieces
(whole)

garlic paste

2 tbsp

ginger

2 tbsp
(paste)

yogurt

1 1/4 cup/ 250g
whipped (plain)

fresh coriander

1 1/2 cup
chopped

mint leaves

1 1/2 cup,
chopped

shan vegetable biryani masala

1 packet

cooking oil

3/4-1 cop

Steps of Cooking

  1. Heat ¾ - 1 cup oil and sauté 3 medium onions (250 g) thinly sliced ​​until tender let them be golden. Add 3 medium tomatoes (250 g) diced and fry until the oil thickens. separate. Add 2 tablespoons of garlic paste, 2 tablespoons of ginger paste, 1 cup of ¼ whipped yogurt (250g). Mix 250 g of potatoes peeled earth, 100 g carrots, 100 g peas, 100 g cauliflower and 1 packet Biryani Mix Shan vegetarian. Sauté for 10 minutes. Add water if necessary. Cover and cook at low heat until the vegetables are tender
  2. Add 6 to 8 whole green chilies, then increase the heat and sauté until the oil separates from the sauce
  3. Separately: in 15 cups (3 liters) of boiling water, add 3 tablespoons of Shan salt and soaked rice. Boil 3 ½ cups (750 g) of rice until the rice is ¾ cooked. Remove and drain thoroughly
  4. Spread half the rice in the pan and pour the Curry vegetables. Cover with the rest of the rice. Spread ½ cup chopped fresh cilantro and ½ cup leaves chopped mint over the rice. Cover and cook over heat low until the rice is tender (about 10 minutes). Mix before serving

North

Indian