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Kitchens of India Paste for Vegetable Biryani
Kitchens of India Paste for Vegetable Biryani

Kitchens of India Paste for Vegetable Biryani

3.5 oz
Kitchens of India Paste for Vegetable Biryani

Kitchens of India Paste for Vegetable Biryani

3.5 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Ingredients

Onion, Tomato Paste, Spices, Sunflower Oil, Fresh Ginger, Salt, Water & Garlic.


Directions

Pan Recipe: Marinate 2 cups cut mixed vegetables (like French beans, carrots, cauliflower, potatoes & green peas) with entire contents of Kitchens of India's Vegetable Biryani Paste & 2 1/2 tbsp Lemon curd. Keep aside for 20 mins. Heat 2 tbsp clarified butter (Ghee) or butter - with entire contents of spice pack (provided along with the paste pack) for 2 mins. Add marinated vegetables & 1cup water. Simmer for 30 mins once it starts boiling under closed lid. Cook for 5 more mins on high flame. Prepare boiled rice separately, using 1 1/2 - cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook till rice absorbs all water. Cover and keep aside for 25 mins. Mix cooked gravy with rice & simmer under closed lid for 3-5 mins. Serve hot. Microwave Recipe: Marinate 2 cups cut mixed vegetables (like French beans, carrots, cauliflower, potatoes & green peas) with entire contents of Kitchens of India's Vegetable Biryani Paste & 2 1/2 tbsp Lemon Curd. Keep aside for 20 mins. Heat 2 tbsp clarified butter (Ghee) or butter - with entire contents of spice pack (provided along with the paste pack) in a microwave for 2 mins on high. Add marinated vegetables & 1cup water. Microwave on medium in a covered dish for 20 mins. Keep aside for 5 mins. Prepare boiled rice separately, using 1 1/2 - cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook till rice absorbs all water. Cover & keep aside for 25 mins. Mixed cooked gravy with rice & microwave on medium for 3-5 mins. Serve hot. Serving suggestions: Garnish with fried onion rings, chopped mint and coriander leaves. Serve hot with chilled curd/raita.


Warnings

Manufactured in a facility that processes milk, peanuts and tree nuts.

Nutrition

Nutrition Facts

Serving Size 25.00 g
Servings Per Container 4
  • Amount Per Serving
  • Calories 60
    • Total Fat 3.5g4%daily value
    • Total FatSaturated Fat 0.5g3%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 810mg35%daily value
    • Total Carbohydrate 6g2%daily value
    • Total CarbohydrateDietary Fiber 2g7%daily value
    • Total CarbohydrateSugars 2g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Onion, Tomato Paste, Spices, Sunflower Oil, Fresh Ginger, Salt, Water & Garlic.


Directions

Pan Recipe: Marinate 2 cups cut mixed vegetables (like French beans, carrots, cauliflower, potatoes & green peas) with entire contents of Kitchens of India's Vegetable Biryani Paste & 2 1/2 tbsp Lemon curd. Keep aside for 20 mins. Heat 2 tbsp clarified butter (Ghee) or butter - with entire contents of spice pack (provided along with the paste pack) for 2 mins. Add marinated vegetables & 1cup water. Simmer for 30 mins once it starts boiling under closed lid. Cook for 5 more mins on high flame. Prepare boiled rice separately, using 1 1/2 - cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook till rice absorbs all water. Cover and keep aside for 25 mins. Mix cooked gravy with rice & simmer under closed lid for 3-5 mins. Serve hot. Microwave Recipe: Marinate 2 cups cut mixed vegetables (like French beans, carrots, cauliflower, potatoes & green peas) with entire contents of Kitchens of India's Vegetable Biryani Paste & 2 1/2 tbsp Lemon Curd. Keep aside for 20 mins. Heat 2 tbsp clarified butter (Ghee) or butter - with entire contents of spice pack (provided along with the paste pack) in a microwave for 2 mins on high. Add marinated vegetables & 1cup water. Microwave on medium in a covered dish for 20 mins. Keep aside for 5 mins. Prepare boiled rice separately, using 1 1/2 - cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook till rice absorbs all water. Cover & keep aside for 25 mins. Mixed cooked gravy with rice & microwave on medium for 3-5 mins. Serve hot. Serving suggestions: Garnish with fried onion rings, chopped mint and coriander leaves. Serve hot with chilled curd/raita.


Warnings

Manufactured in a facility that processes milk, peanuts and tree nuts.


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No, Kitchens of India Paste for Vegetable Biryani is not gluten-free.

Kitchens of India Paste for Vegetable Biryani has 60.0 calories.

Kitchens of India Paste for Vegetable Biryani has 6.0 carbs.

Kitchens of India Paste for Vegetable Biryani has 2.0 grams of sugar.

Kitchens of India Paste for Vegetable Biryani has 3.5 grams of fat.

Kitchens of India Paste for Vegetable Biryani has 810.0 grams of sodium.