Description
National Recipe Mix for Chicken Biryani (39g)
| Product Name |
Recipe Mix for Chicken Biryani |
| Description |
A flavorful and aromatic blend of spices to prepare spicy rice with chicken, known as Chicken Biryani. This spice mix provides an authentic taste of traditional Pakistani cuisine. |
| Weight |
39 g (2 packs) |
| Country of Origin |
Pakistan |
| Manufacturer |
National Foods Limited, F/160-C, S.I.T.E., Karachi-15/60, Pakistan |
| Importer |
UNIDEX B.V., Postbus 301, 2180 AH Hillegom, The Netherlands |
| Serving Size |
1 pack serves 5-6 portions, ideal for ½ kg chicken and ½ kg rice |
| Storage Instructions |
Store in a cool, dry place away from sunlight. |
| Best Before |
See packaging for expiry date. |
Nutritional Information (per 100g)
| Typical Values |
Amount per 100g |
| Energy |
737 kJ / 176 kcal |
| Fat |
2.4g |
| Saturated Fat |
0.6g |
| Carbohydrates |
34.0g |
| Sugars |
21.0g |
| Protein |
3.0g |
| Salt |
36.3g |
Ingredients
- Main Ingredients: Salt, Dried Plum, Red Chili, Onion, Garlic, Turmeric, Cinnamon, Mango Powder, Clove, Bay Leaf, Ginger, Black Pepper, Cardamom, Sugar
- Acidity Regulator: Citric Acid (E330)
Warning: Contains plum stones.
May contain mustard, gluten, and tree nuts.
Cooking Instructions
- Preparation Time: 20 minutes
- Cooking Time: 40-50 minutes
- Servings: 5-6 portions
- Fry Onions: Finely slice 3 medium onions and fry them in ¾ cup (150g) of hot oil until golden brown. Remove from oil, spread on absorbent paper, and crush once cooled.
- Cook Chicken: In the same oil, add 500g chicken, 3 finely sliced tomatoes, 1 tablespoon of ginger-garlic paste, and 1 packet of National Chicken Biryani Recipe Mix. Fry for a few minutes on medium-high heat.
- Add Yogurt: Add 1 cup (200g) of beaten yogurt and the crushed fried onions. Mix well, cover, and cook on low heat until the chicken is tender.
- Prepare Rice: Soak 2½ cups (500g) of basmati rice in water for 20 minutes. Boil the soaked rice in 12 cups of water with 3 tablespoons of salt until ¾ cooked. Drain well.
- Layering: Spread some oil from the curry sauce at the bottom of a pot. Add a layer of half the rice, then pour the chicken curry over it. Sprinkle ½ cup chopped fresh coriander and 2-3 tablespoons of mint leaves on top. Cover with the remaining rice and sprinkle with yellow food coloring (optional).
- Final Cooking: Cover and cook on low heat for 10-15 minutes.
- Serve: Serve hot with raita (yogurt sauce) and salad.
