Shan Bombay Biryani Sauce 350g
Chicken /Beef/Lamb: (500g, Cubes)
Basmati Rice : (500g/ 2 I 1/2 cups washed and soaked)
Tomatoes: 2 Medium, diced
Yogurt whipped: 100g/ 1/2cup
Cooking oil 85ml/ 1/2 Cup
Potatoes: 2 medium, peeled and quartered
Shan Bombay Biryani Cooking Sauce: 1 bottle
(Mix well before use with a dry spoon)
Full bottle serves: 3-4 persons
Steps of Cooking
1. Stir fry meat in hot oil until it changes color.
2. Add tomatoes, Shan Bombay Biryani Cooking Sauce, Yoghurt, potatoes, water(2 cups for beef/lamb and for chicken add if required) and stir well. Cover and cook on low heat until meat is tender and oil separates from gravy.
3. Separately: In 8 cups of hot water stir 2 tablespoons Shan Himalayan Pink Salt. Add soaked rice. Boil until rice is 3/4 cooked. Remove, drain, and spread half the rice in a pot. Pour meat curry over it and spread the remaining rice over it. Cover and cook for 5 minutes on low heat.
Mix before serving.
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