KABULI PULAO

KABULI PULAO

Product Description

Tawabil kabuli pulao hits an afghani delicacy made of meat and rice combo with dry fruits spark … yummm !!!

Product Description

Tawabil kabuli pulao hits an afghani delicacy made of meat and rice combo with dry fruits spark … yummm !!!

More Details

PACKAGING DETAILS

PACKAGING: 50g Serving Suggestion

TYPE: Sp

FORMAT: Powder

SIZE: 50g

NUTRITIONS FACTS
SERVING SIZE 6G SERVINGS PER CONTAINER 6
Amount Per Serving
Calories
25
Calories from fat
10
% Daily Value*
Total Fat
1g
2%
Saturated
0g
0%
Trans
0g
0g
Cholesterol
0 mg
0%
Sodium
13400mg
56%
Total Carbohydrate
3g
1%
Dietary Fibre
1g
4%
Sugars
2g
Protein
1g
2%
Vitamin A
Vitamin C
0%
Calcium
4%
Iron
4%
Percent Daily Values are based on a 2,000 calorie diet.
INGREDIENTS
  1. Himalayan Pink Salt
  2. Ginger
  3. Bay Leaf
  4. Cinnamon
  5. Green Cardamom
  6. Red Chili
  7. Coriander
  8. Hydrolyzed Soy Protein
  9. Canola Oil
  10. Silicon Dioxide (Anticaking Agent)
  11. Garlic
  12. Cumin
  13. Brown Cardamom
  14. Carom
  15. Clove
  16. Cane Sugar
  17. Turmeric
  18. Maltodextrin
  19. Natural and Artificial Food Flavor

COOKING RECIPE AS PER 50 GRAM

INGREDIENT REQUIRED

Cilantro/Fresh Coriander
½ cup chopped
Onions
3 medium 250g, finely sliced
Mint Leaves
½ cup chopped
Rice, Basmati
3 ½ / 750g cups washed & soaked
Yogurt, Plain
1 cup/ 200g whipped
Meat on Bones
1 kg / 2.2 lbs small portions
Tomatoes
3 medium 250g, diced
Cooking Oil
1 cup / 175 ml
Tawabil Kabuli Pulao
1 packet mix in ½ cup water

COOKING STEPS

  • Heat oil and fry onions until golden. Add meat,Tawabil  Biryani Mix and stir fry for 5 minutes. Add yogurt and water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender.
  • Add tomatoes and stir fry on high heat until oil begins to separate from the gravy. Then keep aside.
  • Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Tawabil  Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
  • Spread half rice in a pot and pour meat curry. Top with remaining rice. (Sprinkle a pinch of yellow food color if desired). Spread fresh coriander and mint leaves on the rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.