Shan Bombay Biryani

0.05 kg
SFr. 1.45
Shipping calculated at checkout.

Shan Bombay Biryani mix helps you recreate the authentic traditional taste of Bombay Biryani which is a true legacy of the sub-continental cuisine.

Bombay Biryani Gewürzmischung

Zutaten :
Speisesalz, roter Chili, getrocknete Pflaumen, Bockshornkleesamen, Dillsamen, Kurkuma, Schwarzer Pfeffer, Kreuzkümmel, Lorbeerblätter, Fenchel, Ingwer, Brauner Kardamom, Knoblauch, Papayapulver, Maltodextrin, Hydrolisiertes Sojaprotein, Zitronensäure, Rohrzucker, Rapsöl, Natürliche und künstliche Nahrungsmittelaromen, Antibackschutzmittel: Siliziumdioxid


  1. Salt
  2. Red Chili
  3. Paprika
  4. Turmeric
  5. Coriander
  6. Green Cardamom
  7. Carom
  8. Fenugreek Leaves
  9. Dried Mango Powder
  10. Black Pepper
  11. Clove
  12. Garlic
  13. Acid: Citric Acid
  14. Maltodextrin


     Nutrition Facts:

    Serving Size:10g
    Servings Per Container: 5
    Amount Per Serving

    Calories: 10
    Calories from Fat: 0
    % Daily Value*
    Total Fat 0g 0%
    Saturated 0%
    Trans 0g
    Cholesterol 0%
    Sodium 167g0 70%
    Total Carbohydrate 2g 1%
    Dietary Fibre 1g 4%
    Sugars 0g
    Protein 0g
    Vitamin A 0%
    Vitamin C 0%
    Calcium 0%
    Iron 0%
    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

    750g / 3 ½ cups
    washed & soaked

  3. Onions

    300g / 3 medium
    finely sliced

  4. Tomatoes

    300g / 3-4 medium

  5. Potatoes

    250g / 2 medium
    peeled and quartered

  6. Garlic Paste

    2 tablespoons

  7. Ginger Paste

    2 tablespoons

  8. Yogurt, Plain

    200g / 1 cup

  9. Cooking Oil

    175ml /1 cup

  10. Shan Special Bombay Biryani Mix

    1 packet
    mix in ½ cup water



    Steps of Cooking

    1. Fry onions in hot oil until golden. Add tomatoes and fry until oil separates.
    2. Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from gravy.
    3. Separately: In 15 cups / 3 liters of boiling water, stir in tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
    4. Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving. Tips: For meat, use breast, ribs & shoulder cuts.