Shan Spice Mix For Malay Chicken Biryani
124 ৳
Shan Spice Mix For Malay Chicken Biryani is a product of Pakistan. Shan Spice Mix For Malay Chicken Biryani made from Paprika, Himalayan Pink Salt, Red Chilli, Nigella Seed, Star Aniseed, Cumin, Cinnamon, Black Pepper, Brown Cardamom, Clove, Turmeric, Garlic, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Cane Sugar, Canola Oil, Natural And Artificial Food Flavour, Silicon Dioxide (anti-caking agent). Shan Spice Mix For Malay Chicken Biryani has no artificial preservative, no artificial color, and is halal.
| Brand | Shan |
|---|---|
| Category | Food & Grocery |
| Unit | GM |
| Sku | F207 |
|---|---|
| Variants | 60g |
| Price | 124 ৳ |
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 6–8 people
- 1 packet Shan Malay Chicken Biryani Mix (dissolved in ½ cup water)
- 1 kg Chicken (cut into medium pieces)
- 3½ cups (750g) Basmati Rice (washed and soaked for 30 minutes)
- 2–3 medium Onions (thinly sliced)
- 2 tbsp Ginger paste & 2 tbsp Garlic paste
- 25–30 Fresh curry leaves
- 1 cup Tamarind pulp
- 1 cup Cucumber (cut into thin rounds/rings)
- 6–10 Whole green chilies
- 1 cup (175ml) Cooking oil or ghee
- 3 tbsp Salt (for boiling the rice)
- Heat the cooking oil in a large pot and fry the sliced onions until they turn a light golden brown.
- Stir in the chicken, garlic paste, ginger paste, and curry leaves. Sauté on medium-high heat for about 10 minutes until the chicken starts to lightly brown.
- Add the dissolved Shan Biryani Mix, cucumber rings, whole green chilies, tamarind pulp, and 2 cups of water.
- Bring the mixture to a boil, then cover the pot and let it simmer over low heat for 10 minutes. [1, 2]
- In a separate large pot, bring 3 liters (approx. 15 cups) of water to a boil and stir in 3 tablespoons of salt.
- Add the soaked basmati rice and boil until it is three-quarters (75%) cooked.
- Immediately drain the water completely through a colander. [1]
- Grease the bottom of a heavy pot and spread half of the boiled rice evenly across the bottom. [1]
- Pour the prepared chicken curry gravy directly over the rice layer. [1]
- Cover the chicken entirely with the remaining half of the rice. (Optional: You can sprinkle a pinch of yellow food coloring or fresh mint leaves on top for color and freshness). [1, 2]
- Cover the pot tightly with a lid and let it steam over very low heat for 5 to 10 minutes until the rice is completely tender. Mix gently before serving hot
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