Ingredients: Paprika, Salt, Red Chilli, Nigella seed, Star Aniseed, Cumin, Cinnamon, Black Pepper, Brown Cardamom, Clove, Turmeric, Garlic, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Citric acid, Sodium Phosphate, Silicon Dioxide (Anticaking Agent).
*No Preservative, No Artificial Food Colour.
| Nutritional Information | ||
| Serving per Package:7 | ||
| Serving per Size: 8g | ||
| Qty per serving | Qty per 100g | |
| Energy | 126kJ (30kcal) | 1570kJ (375kcal) |
| Protein | 1g | 12.5g |
| Fat, total | 1g | 12.5g |
| -Saturated | 0g | 0g |
| Carbohydrate | 3g | 37.5g |
| -Sugars | 1g | 12.5g |
| Fiber | 2g | 25g |
| Sodium | 810 mg | 10125 mg |
Preparation Method:
| Chicken | 750g, large portion |
| Rice, Basmati | 500-600g, washed & soaked for 30 minutes |
| Tamarind | 50g, soaked in 1 cup of water for 30 minutes. Then press & sieve the juice Onion: 2-3 finely sliced/200g |
| Ginger paste | 2 tablespoons |
| Garlic paste | 2 tablespoons |
| Curry Leaves | 50 leaves |
| Green Chillies | 10-15 medium, whole |
| Cucumber | Cucumber with skin: 1 cup, thick wedges/150g |
| Ghee/Oil | 1½ cup/250g |
| Shan Malay Chicken Biryani Mix | 1 packet (useless for mild hot) |
Cooking Instructions:
1. Apply ginger, garlic, and 2 tablespoons of Shan Malay Chicken Biryani Mix to the chicken pieces. Leave it to marinate for about one hour.
2. Then add half a cup of water. Cover and boil on low heat until the meat is tender. Then increase the heat to dry up all liquid.
3. add ghee/oil and fry the boiled chicken pieces on high heat until evenly brown. Stir continuously. Then remove the chicken and the fried masala from the pot.
4. In the same ghee/oil add onions. Fry until lightly golden. Add green chilies, curry leaves, Shan Malay Chicken Biryani Mix, tamarind juice, and 1 cup of water. Fry for few minutes stirring continuously.
5. Add the fried chicken pieces, cucumbers, and 1 cup of water. Cook for few minutes and remove from heat.
6. Separately: Boil 10 glasses of water with 2 tablespoons of salt and add the soaked rice. Boil until the rice is three-quarter tender. Then thoroughly drain the liquid.
7. Spread the rice and cooked meat curry in layers. Cover and cook on low heat until rice is tender. Slightly mix the rice and meat before serving.
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