Al Noor Masaledar Sindhi Biryani Masala

May contain traces of <strong>sulphite</strong>, <strong>sesame</strong>, <strong>mustard</strong>, <strong>gluten</strong>, and tree <strong>nuts</strong>.

<h4>Cooking instructions</h4><ol><li>Heat cooking oil/ghee and fry onions till light golden brown, then add meat, ginger, garlic, potatoes, yogurt, green chillies and Al Noor Sindhi Biryani Spice Mix, fry for 12 to 15 minutes.</li><li>Add 4 to 5 cups of water (or as required) and cook on low flame until meat is tender. (For chicken do not add water).</li><li>Now spread tomatoes, green coriander and mint over meat (do not mix meat and green masala), cover and cook on low flame for 10 minutes.</li><li>Separately take 12 glasses of water in a pan, add 3 tbsp of salt and bring it to boil, then add soaked rice and cook until rice is three quarter tender. Drain the water completely.</li><li>Spread the boiled rice over meat (do not mix meat with green masala), cover and cook on low flame until rice is completely tender. Partially mix the biryani before serving.</li></ol>

Red Chilli, Coriander, Turmeric, Bay Leaf, Thyme, Cumin, Garlic, Ginger, Salt, Clove, Cardamom Small, Cardamom Large, Cinnamon, Black Pepper, Mango Powder, Mace, Dried Plums, Citric Acid (E-330), Anticaking Agent: Silicon Dioxide.

<table><tr><th>Nutrient</th><th>Per 100g</th></tr><tr><td>Energy</td><td>983kJ / 235kcal</td></tr><tr><td>Fat</td><td>5g</td></tr><tr><td>of which Saturates</td><td>1g</td></tr><tr><td>Carbohydrate</td><td>34g</td></tr><tr><td>of which Sugars</td><td>6g</td></tr><tr><td>Fibre</td><td>14g</td></tr><tr><td>Protein</td><td>5g</td></tr><tr><td>Salt</td><td>29g</td></tr></table>

Store in a cool, dry place, away from direct sunlight.