5-6 serves. Seasoning mix for Mughal style meat pilaf. Suitable for vegetarians. Just Perfect. No preservative. No artificial food color. Natural freshness preserved through cryogenic grinding & V-Lock technology. Consumer comments www.shanfoods.com. Product of Pakistan.

Salt, Garlic, Ginger, Cumin, Bay Leaf, Brown Cardamom, Cinnamon, Carom, Green Cardamom, Clove, Red Chili, Sugar, Coriander, Turmeric, Hydrolyzed Soy Protein, Maltodextrin, Canola Oil, Natural and Artificial Food Flavor, Silicon Dioxide.

Ingredients Required: Meat on Bones: 1 kg/ 2.2 lbs, small portions. Rice, Basmati: 3-1/2 cups/ 750 g, washed & soaked. Garlic Paste: 1-2 tablespoons. Ginger Paste: 1-2 tablespoons. Onion: Small/ 75 g, finely sliced. Plain Yogurt: 1 cup/ 200 g, whipped. Cooking Oil: 1 cup/ 175 ml. Yellow Food Color: 1/4 teaspoon (optional). Shan Pilau Biryani Mix: 1 packet. Steps of Cooking: 1. Add meat, garlic paste, ginger paste, Shan Pilau Biryani Mix and water (Beef/Goat/Lamb 2 cups, Chicken 1 cup). Cover and cook on low heat until meat is tender (about 1 cup of stock should remain in the pot). 2. Stir-in yogurt and keep aside. 3. Separately: In 15 cups / 3 liters of boiling water, stir in 2 tablespoons of Shan Salt and soaked rice. Boil rice until 3/4 cooked. Remove and drain thoroughly. 4. Spread half rice in a pot and pour meat curry over it. Top with remaining rice. Sprinkle food color if desired. 5. Heat oil and fry onion until golden and pour evenly over rice. Cover and cook on low heat until rice is tender (5 - 10 minutes). Mix before serving. Tips: Use long grain old basmati rice. Beginners must use Parboiled/Sayla rice. Meat: Use breast and shoulder cuts. Recipe Translation Printed Inside: French, Urdu, Hindi & Bangla. Storage Advice: Store in a cool and dry place.