Sindhi Biryani 60g
₹175.00
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Ingredients:
Himalayan Pink salt, Red Chilli, 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, Silicon Dioxide (Anticaking Agent).
*No Preservative, No Artificial Food Colour.
| Nutritional Information | ||
| Serving per Package:6 | ||
| Serving per Size: 10g | ||
| Qty per serving | Qty per 100g | |
| Energy | 126kJ (30kcal) | 1256kJ (300kcal) |
| Protein | 1g | 10g |
| Fat, total | 1g | 10g |
| -Saturated | 0g | 0g |
| Carbohydrate | 4g | 40g |
| -Sugars | 2g | 20g |
| Fiber | 1g | 10g |
| Sodium | 650 mg | 6500 mg |
Preparation Method:
| Beef/Chicken/Mutton | 500-750gms, small cubes with bones |
| Rice Basmati | 500-750gms/ 3-4 cups, washed and soaked for 30 minutes |
| Yogurt | ½ cup, whipped 100gms |
| Tomatoes | 3 medium, round slice/200gms |
| Potatoes | 3-4 peeled and halved/250gms |
| Onion | 3 medium finely sliced/1½ cup/175gms |
| Garlic paste | 1 tablespoon/ 20gms |
| Ginger chopped | 3 tablespoons chopped/2” piece/25gms |
| Small green chilies | 25 whole/25gms |
| Green coriander | 1 cup chopped/ 1 bunch |
| Mint | 1 cup chopped/ 1 bunch |
| Ghee/Oil | 1-1½ cups/ 175-250gms |
| Shan Sindhi Biryani Masala Mix | 1 packet |
Cooking Instructions:
1. Fry the onions in ghee/oil on medium heat until golden. Add meat, garlic, potatoes, and stir. Fry for 10 minutes.
2. Add Shan Masalaydar Sindhi Biryani Mix, yogurt, ginger, and green chilies. Stir Fry for 5 minutes.
3. Add one glass of water. Cover and cook on low heat until the meat is tender. When the meat is cooked there should be about two cups of gravy. (If less add water. If more increase heat) Shift the cooked meat to a larger pot. Spread tomatoes, green coriander, and mint leaves over the meat Do not mix meat and the green masala. Cover and cook on low heat for about 10 minutes.
4. Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. Remove and thoroughly drain. Spread the cooked rice evenly over the meat. Do not mix the rice & the meat. Cover and cook on low heat until rice is tender. Mix before serving.
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Quick Comparison
| Sindhi Biryani 60g remove | Panch Puren spice mix TRS 100g remove | Methi Seeds RK remove | Shahi Kala Jeera 50g remove | Paprika 100g remove | Javentry Mace TRS 50g remove | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Name | Sindhi Biryani 60g remove | Panch Puren spice mix TRS 100g remove | Methi Seeds RK remove | Shahi Kala Jeera 50g remove | Paprika 100g remove | Javentry Mace TRS 50g remove | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Description | Ingredients: Himalayan Pink salt, Red Chilli, 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, Silicon Dioxide (Anticaking Agent). *No Preservative, No Artificial Food Colour. | TRS Panch Puren is a blend of five different spices, which remain whole to deliver a rich flavor profile. This 100-gram mixture includes cumin, fenugreek seeds, mustard, fennel seeds, and nigella seeds, also known as black cumin seeds. Panch Puren is a staple in Bengali cuisine but is also used across other parts of India. It is employed to flavor a variety of dishes including curries, lentils, vegetables, and even bread. With its versatility, Panch Puren encourages culinary experimentation and is perfect for those looking to enhance the depth of flavor in their cooking. | Methi Seeds TRS,100g When ground, TRS Fenugreek Seeds form an important ingredient in the finest Madras Curry Powder. Lightly roasted the whole Fenugreek Seed gives a pungent bitter-sweet taste and is mainly used for the tempering of Dhals and enhancing the flavor of Vegetable dishes. Whole Fenugreek/Methi is also an important ingredient in Indian Pickles. Storage: To retain freshness and flavor store in an airtight container, in a cool dry place. • It prevents rickets, anemia, and apathy in children. • Works mlekopędnie. • Lock screen and coat the mucous membranes of the mouth, throat, and gastrointestinal tract. Anti-inflammatory and antitussive. • Lock and pectin kozieradkowe regulate bowel movements and enhance the processes of renewal of the intestinal epithelium. • Works antiatherogenic. • prevents cirrhosis of the liver, accelerates processes, eliminates toxins from the body. • It also prevents the stagnation of bile and the development of gallstones. • Protects the liver from the effects of some xenobiotics (drugs, hydrocarbons). • kozieradkowe formulations have antidepressant effect. • Applied externally regenerating effect on the skin and mucous membranes (irrigation and sitz baths, gynecological, rectal enema, lotion, body wraps, washing diseased sites). • It helps in the treatment of varicose ulcers, wounds, itching anus, bedsores. Ground fenugreek seeds mixed with fish or ointment tranową for pulp is an excellent means of healing wounds, burns, frostbite, and abscesses. Important: Fenugreek should not be used by women during pregnancy and breastfeeding. Energy value - 323 kcal Total protein - 23 g Fat - 6.41 g Carbohydrates - 58.35 g Fiber - 24.6 g vitamins Vitamin C - 3 mg Thiamine - 0322 mg Riboflavin - 0.366 mg Niacin - 1,640 mg Vitamin B6 - 0.600 mg Folic acid - 57 mg Vitamin A - 60 IU minerals Calcium - 176 mg Iron - 33.53 mg Magnesium - 191 mg Phosphorus - 296 mg Potassium - 770 mg Sodium - 67 mg Zinc - 2.50 mg | Traditionally, Kala Jeera is used in sauces, curries and Indian rice dishes. It can also be used in small amounts to enhance the flavor of meats, soups and stews. Kala jeera is used in small amounts because of its exotic, flowery flavor. Other Nmaes: Ajika Kala Jeera, Black Cumin, Kala Jira, Shahi Jeera. | TRS Paprika ground is renowned for its mild pungent flavour and rich red colour. In Indian cooking, use Paprika Powder in recipes requiring rich red gravies. Storage: To retain freshness and flavour store Turmeric in an airtight container, in a cool dry place. | TRS Mace is the highest quality product, known for its intense aroma and spicy-sweet taste. Perfect for enriching dishes in both sweet and savory cuisines. It goes perfectly with soups, sauces, cakes, desserts, meat and vegetable dishes. This unique spice adds depth of flavor and enriches the culinary experience, making each dish unforgettable. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Content |
Ingredients:
Himalayan Pink salt, Red Chilli, 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, Silicon Dioxide (Anticaking Agent).
*No Preservative, No Artificial Food Colour.
Preparation Method:
Cooking Instructions:1. Fry the onions in ghee/oil on medium heat until golden. Add meat, garlic, potatoes, and stir. Fry for 10 minutes. 2. Add Shan Masalaydar Sindhi Biryani Mix, yogurt, ginger, and green chilies. Stir Fry for 5 minutes. 3. Add one glass of water. Cover and cook on low heat until the meat is tender. When the meat is cooked there should be about two cups of gravy. (If less add water. If more increase heat) Shift the cooked meat to a larger pot. Spread tomatoes, green coriander, and mint leaves over the meat Do not mix meat and the green masala. Cover and cook on low heat for about 10 minutes. 4. Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. Remove and thoroughly drain. Spread the cooked rice evenly over the meat. Do not mix the rice & the meat. Cover and cook on low heat until rice is tender. Mix before serving. | TRS Panch Puren is a blend of five different spices, which remain whole to deliver a rich flavor profile. This 100-gram mixture includes cumin, fenugreek seeds, mustard, fennel seeds, and nigella seeds, also known as black cumin seeds. Panch Puren is a staple in Bengali cuisine but is also used across other parts of India. It is employed to flavor a variety of dishes including curries, lentils, vegetables, and even bread. With its versatility, Panch Puren encourages culinary experimentation and is perfect for those looking to enhance the depth of flavor in their cooking. | Methi Seeds TRS,100g
When ground, TRS Fenugreek Seeds form an important ingredient in the finest Madras Curry Powder. Lightly roasted the whole Fenugreek Seed gives a pungent bitter-sweet taste and is mainly used for the tempering of Dhals and enhancing the flavor of Vegetable dishes.
Whole Fenugreek/Methi is also an important ingredient in Indian Pickles.
Storage: To retain freshness and flavor store in an airtight container, in a cool dry place.
• It prevents rickets, anemia, and apathy in children.
• Works mlekopędnie.
• Lock screen and coat the mucous membranes of the mouth, throat, and gastrointestinal tract. Anti-inflammatory and antitussive.
• Lock and pectin kozieradkowe regulate bowel movements and enhance the processes of renewal of the intestinal epithelium.
• Works antiatherogenic.
• prevents cirrhosis of the liver, accelerates processes, eliminates toxins from the body.
• It also prevents the stagnation of bile and the development of gallstones.
• Protects the liver from the effects of some xenobiotics (drugs, hydrocarbons).
• kozieradkowe formulations have antidepressant effect.
• Applied externally regenerating effect on the skin and mucous membranes (irrigation and sitz baths, gynecological, rectal enema, lotion, body wraps, washing diseased sites).
• It helps in the treatment of varicose ulcers, wounds, itching anus, bedsores. Ground fenugreek seeds mixed with fish or ointment tranową for pulp is an excellent means of healing wounds, burns, frostbite, and abscesses.
Important: Fenugreek should not be used by women during pregnancy and breastfeeding.
Energy value - 323 kcal
Total protein - 23 g
Fat - 6.41 g
Carbohydrates - 58.35 g
Fiber - 24.6 g
vitamins
Vitamin C - 3 mg
Thiamine - 0322 mg
Riboflavin - 0.366 mg
Niacin - 1,640 mg
Vitamin B6 - 0.600 mg
Folic acid - 57 mg
Vitamin A - 60 IU
minerals
Calcium - 176 mg
Iron - 33.53 mg
Magnesium - 191 mg
Phosphorus - 296 mg
Potassium - 770 mg
Sodium - 67 mg
Zinc - 2.50 mg
| Traditionally, Kala Jeera is used in sauces, curries and Indian rice dishes. It can also be used in small amounts to enhance the flavor of meats, soups and stews. Kala jeera is used in small amounts because of its exotic, flowery flavor. Other Nmaes: Ajika Kala Jeera, Black Cumin, Kala Jira, Shahi Jeera. | TRS Paprika ground is renowned for its mild pungent flavour and rich red colour. In Indian cooking, use Paprika Powder in recipes requiring rich red gravies. Storage: To retain freshness and flavour store Turmeric in an airtight container, in a cool dry place. | TRS Mace is the highest quality product, known for its intense aroma and spicy-sweet taste. Perfect for enriching dishes in both sweet and savory cuisines. It goes perfectly with soups, sauces, cakes, desserts, meat and vegetable dishes. This unique spice adds depth of flavor and enriches the culinary experience, making each dish unforgettable.
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