Shan Biryani Mix

0.05 kg
SFr. 1.45
Shipping calculated at checkout.

Shan Biryani Mix helps you in preparing the traditional Biryani at home with the authentic taste and aroma for an ultimate food experience.

Biryani Gewürzmischung


Speisesalz, roter Chili, Ingwer, Knoblauch, getrocknete Zwiebel, Kreuzkümmel, Schwarzkümmel, Kurkuma, Koriander, grüner Kardamom, schwarzer Pfeffer, Gewürznelken, Maltodextrin, Hyrdolysiertes Soja-Protein, Rohrzucker, Zitronensäure, Rapsöl, Natürliche & künstliche Aromen, Anbackschutzmittel: Siliziumdioxid

Allergiehinweis: Kann Spuren von Sulfit, Sesam, Senf, Gluten und Nüssen enthalten.

Keine Presarvative, keine zusätzlichen Lebensmittelfarben



  1. Himalayan Pink Salt
  2. Garlic
  3. Ginger
  4. Cumin
  5. Bay Leaf
  6. Brown Cardamom
  7. Cinnamon
  8. Carom
  9. Green Cardamom
  10. Clove
  11. Red Chili
  12. Cane Sugar
  13. Coriander
  14. Turmeric
  15. Hydrolyzed Soy Protein
  16. Maltodextrin
  17. Canola Oil
  18. Natural and Artificial Food Flavor
  19. Silicon Dioxide (Anticaking Agent)

     Nutrition Facts:

    Serving Size:8g
    Servings Per Container:6
    Amount Per Serving

    Calories from Fat:10
    % Daily Value*
    Total Fat 1g 2%
    Saturated 0g 0%
    Trans 0g
    Cholesterol 0mg 0%
    Sodium 1340mg 56%
    Total Carbohydrate 3g 1%
    Dietary Fibre 1g 4%
    Sugars 2g
    Protein 1g 2%
    Vitamin A
    Vitamin C 0%
    Calcium 4%
    Iron 4%
    Percent Daily Values are based on a 2,000 calorie diet.


    Ingredient Required:


  1. Meat on Bones

    1 kg / 2.2 lbs
    small portions

  2. Rice, Basmati

    3 ½ / 750g cups
    washed & soaked

  3. Onions

    3 medium
    250g, finely sliced

  4. Tomatoes

    3 medium
    250g, diced

  5. Cilantro/Fresh Coriander

    ½ cup

  6. Mint Leaves

    ½ cup

  7. Yogurt, Plain

    1 cup/ 200g

  8. Cooking Oil

    1 cup / 175 ml

  9. Shan Biryani Mix

    1 packet
    mix in ½ cup water


    Steps of Cooking

    1. Heat oil and fry onions until golden. Add meat, Shan Biryani Mix and stir fry for 5 minutes. Add yogurt and water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender.
    2. Add tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside.
    3. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons 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. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread fresh coriander and mint leaves on the rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.