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24 Mantra OrganicSpce Blnd Biryani Pilaf - .77 Oz
Spice Blend, Authentic Indian, Organic Biryani Pilaf, Medium
Hyderabadi biryani spice. USDA Organic. Certified as per Indian, US & European Organic Standards. EU organic. For feedback, complaints and inquiries, Tele: 301-725-6699. Visit: www.24mantra.com. Product of India.
Serving Size: 3.7g
Servings Per Container: 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving (-)|
|Total Fat||Amount Per serving 1g||1%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 50mg||7%|
|Potassium||Amount Per serving 0mg||0%|
|Total Carbohydrate||Amount Per serving 3g||1%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 0g||0%|
Dried Onion (Organic), Dried Garlic (Organic), Dried Coriander Leaves (Organic), Chilli (Organic), Coriander (Organic), Dried Mint (Organic), Salt, Dried Ginger (Organic), Sunflower Oil, Cinnamon (Organic), Cardamom (Organic), Bay Leaf (Organic), Cloves (Organic), Fenugreek (Organic), Black Pepper (Organic), Mace (Organic), Turmeric (Organic), Fennel (Organic).
Warning Contains: Produced in a facility that also handles wheat, soy, peanut, sesame, mustard and tree nuts.
Directions Making Chicken Biryani Pilaf: You Will Need: Basmati rice - 250 g; Chicken pieces - 1 pound; Salt to taste (1-1/2 tsp - 2-1/2 tsp); Yoghurt - 2/3 cup; Onions - 2 medium size; Oil - 1/3 cup; Chilli powder - 1 tsp (optional); Biryani Pilaf Spice Blend. Cooking: Combine yoghurt, chilli powder, salt, Biryani Pilaf Spice Blend and the chicken pieces and marinate for 30 min; Soak the rice for 10 min, cook the rice with a pinch of salt for 3-4 min and drain. On a thick bottomed skillet, heat oil, fry onions and keep it aside. To this oil, add the marinated chicken and cook for 30 min; Add a little water to avoid burning. Reduce the flame to the minimum possible and place the rice on top of the curry and spread carefully; Sprinkle the fried onions on top of this; Cover and cook on very low flame for 10-15 min. Carefully blend the rice and curry just before serving.
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