Shan

Shan Tandoori Masala

Tandoori masala is a spice blend used in Indian cuisine, particularly in dishes that are traditionally cooked in a tandoor oven. The blend typically includes a variety of aromatic spices such as coriander, cumin, turmeric, paprika, ginger, garlic, and cayenne pepper. The combination of these spices gives tandoori masala its signature smoky, spicy, and slightly sweet flavor.

Tandoori masala is commonly used as a seasoning for meat, particularly chicken, as well as for vegetables and tofu. The spice blend is usually mixed with yogurt or lemon juice to create a marinade for the meat or vegetables. The marinated food is then traditionally cooked in a tandoor oven, which gives it a distinctive smoky flavor and charred texture.

Tandoori masala is also a popular seasoning for grilled or roasted meats, and can be used as a dry rub for meats or as a seasoning for roasted vegetables. It is widely available in Indian grocery stores, as well as in the international section of many supermarkets.

Shan Bombay Biryani Masala

Bombay biryani is a popular and spicy biryani variant that originates from the city of Mumbai (formerly known as Bombay) in India. It is a fragrant and flavorful dish that is made by cooking meat, usually chicken or beef, with aromatic spices and herbs such as cloves, cardamom, cinnamon, bay leaves, and coriander.

The meat is then layered with cooked rice and fried onions, and the dish is then cooked on low heat until the flavors are fully infused. Bombay biryani is typically served with raita, a yogurt-based side dish that helps to cool down the spiciness of the biryani.

What sets Bombay biryani apart from other biryani variations is the use of potatoes, which are added to the meat mixture during cooking. The addition of potatoes makes the biryani more filling and adds a unique texture to the dish. Additionally, Bombay biryani is typically spicier than other biryani variations, thanks to the generous use of chili powder and other spices.

Shan Punjabi Yakhni Pilau

Punjabi Yakhni Pulao is a popular rice dish from the Punjabi region of India and Pakistan. It is a flavorful and aromatic dish that is made by cooking basmati rice with meat (usually chicken or beef) in a broth of aromatic spices, onions, and yogurt.

To make Punjabi Yakhni Pulao, first, the meat is cooked with a variety of whole spices, such as bay leaves, cinnamon, cardamom, cloves, and cumin seeds, along with sliced onions and yogurt, to make a flavorful broth. The meat is then removed from the broth, and the broth is strained and set aside.

Next, the rice is soaked in water for about 30 minutes and then rinsed until the water runs clear. The rice is then added to the strained yakhni broth and cooked until tender and fluffy.

Meanwhile, the cooked meat is shredded and mixed with fried onions and spices, such as cumin powder, coriander powder, red chili powder, and garam masala. This meat mixture is then layered over the cooked rice and steamed for a few minutes to allow the flavors to meld together.

Finally, the pulao is garnished with fried onions, chopped cilantro, and sliced green chilies. It is typically served with raita or a spicy chutney on the side.