Spice Paste Biryani Rice AHG (bg 50g)

Spice Paste for Indian Biryani Rice Ingredients (Seves 4):

1 packet of rice for Indian Biryani Spice;

250 g boneless chicken breast or thigh, cut into bite-sized pieces;

3 tbsp. yogurt,

2 tbsp. melted butter or vegetable oil; 220 g uncooked rice or basmati rice;

220 ml of water,

4 tsp turmeric powder (optional):

85 raisins and nuts or mint leaves as garnish (optional).

Course of action:

1. Marinate meat with yogurt for 10 minutes. Heat butter or oil in a non-stick pan over medium-high heat.

Add marinated meat and fry for 1 minute. Set aside.

2. rice, water, turmeric and spice paste in a non-stick pan. Stir well and bring to the boil.

3. Add the chicken mixture, cover and cook with heat for 15 minutes.

Leave for 10 minutes. Garnish, stir well and serve hot.

Average nutritional value per 100 g.

Energy 959 KJ / 229 Kcal.

Fat 20g.

of which saturated fatty acid 3g.

Carbohydrate 8.4g.

of which sugars 2g.

Dietary fiber 4.3g.

Protein 1.8g.

Salt. 8.3g.

Made in Thailand