Everest Shahi Biryani Masala 50 g

Everest Shahi Biryani Masala 50 g

Spice blend for rice

Simple steps to delicious biryani:

1. . Parboil 250 gms basmati rice.
2. In 3 tbsp oil, fry 3 sliced onions, 1 tsp each ginger-garlic paste. Add puree of 2 tomatoes, chili, and turmeric powder. Cook till oil separates.
3. Add ½  cup curd and ½ tbsp Everest Shahi Biryani Masala. Roast. Add 1½ cup cooked vegetables like green peas, cauliflower, carrots, and salt to taste.
4. Grease bowl spread half the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee and ½ cup milk. Cover and heat for 15 min on low flame. Serve hot with raita/salad.

Ingredients: Cumin, Cassia Leaf, Coriander, Black Pepper, Cassia Bark (Taj), Chilli, Green Cardamom, Clove, Black Cardamom, Caraway, Mace, Nutmeg, Turmeric, and Dried Fenugreek Leaf.

Allergy Advice: Manufactured in equipment that also processes products containing Mustard. 

Storage: Keep in a cool, hygienic, and dry place. Once opened keep in an airtight container.

State of Origin: Product of India

Nutrition facts

Typical Values	Per 100 g
Energy	1655 kJ / 395.55 kcal
Fat	10.2 g
of which saturates	1.3 g
Carbohydrate	64 g
of which sugars	3.5 g
Protein	12 g
Sodium	441 mg