NATIONAL CHICKEN BIRYANI MASALA 45GM NATIONAL CHICKEN BIRYANI MASALA 45GM

NATIONAL CHICKEN BIRYANI MASALA 45GM National foods since 1970 ISO 9001 certified company  Indications Making for biryani Ingredients salt, plum, red chilli, ginger, onion, garlic, turmeric, cinnamom, cardamom, mace, nutmeg, clove, mango powder, bay leaf, black pepper, citric acid, anticaking agent as amorphous Directions Fry chopped onions in oil or ghee, spread on a piece of paper and crushed when cool, add chicken and ginger paste and fry thoroughly, add tomatoes and national chicken biryani mix and cook then add yogurt cook untill chicken become tender boil rice separately in 12 cups of water with 2 tablespoon salt then drain water when rice is half cook. In separate pan set boil rice and chicken curry layers. Sprinkle yellow food colour coriander, mint leaves on the curry. cover and sim for on low flame for 10-15 minutes.      View More
NATIONAL CHICKEN BIRYANI MASALA 45GM National foods since 1970 ISO 9001 certified company  Indications Making for biryani Ingredients salt, plum, red chilli, ginger, onion, garlic, turmeric, cinnamom, cardamom, mace, nutmeg, clove, mango powder, bay leaf, black pepper, citric acid, anticaking agent as amorphous Directions Fry chopped onions in oil or ghee, spread on a piece of paper and crushed when cool, add chicken and ginger paste and fry thoroughly, add tomatoes and national chicken biryani mix and cook then add yogurt cook untill chicken become tender boil rice separately in 12 cups of water with 2 tablespoon salt then drain water when rice is half cook. In separate pan set boil rice and chicken curry layers. Sprinkle yellow food colour coriander, mint leaves on the curry. cover and sim for on low flame for 10-15 minutes.      View More
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QAR 4.75
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NATIONAL CHICKEN BIRYANI MASALA 45GM

  • National foods since 1970 ISO 9001 certified company 
  • Indications
  • Making for biryani
  • Ingredients
  • salt, plum, red chilli, ginger, onion, garlic, turmeric, cinnamom, cardamom, mace, nutmeg, clove, mango powder, bay leaf, black pepper, citric acid, anticaking agent as amorphous
  • Directions
  • Fry chopped onions in oil or ghee, spread on a piece of paper and crushed when cool, add chicken and ginger paste and fry thoroughly, add tomatoes and national chicken biryani mix and cook then add yogurt cook untill chicken become tender boil rice separately in 12 cups of water with 2 tablespoon salt then drain water when rice is half cook. In separate pan set boil rice and chicken curry layers. Sprinkle yellow food colour coriander, mint leaves on the curry. cover and sim for on low flame for 10-15 minutes.

 

 

 

NATIONAL CHICKEN BIRYANI MASALA 45GM

  • National foods since 1970 ISO 9001 certified company 
  • Indications
  • Making for biryani
  • Ingredients
  • salt, plum, red chilli, ginger, onion, garlic, turmeric, cinnamom, cardamom, mace, nutmeg, clove, mango powder, bay leaf, black pepper, citric acid, anticaking agent as amorphous
  • Directions
  • Fry chopped onions in oil or ghee, spread on a piece of paper and crushed when cool, add chicken and ginger paste and fry thoroughly, add tomatoes and national chicken biryani mix and cook then add yogurt cook untill chicken become tender boil rice separately in 12 cups of water with 2 tablespoon salt then drain water when rice is half cook. In separate pan set boil rice and chicken curry layers. Sprinkle yellow food colour coriander, mint leaves on the curry. cover and sim for on low flame for 10-15 minutes.

 

 

 

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