ShanShawerma Arabic Seasoning Mix 1.41 oz (40g) - Spice Powder for Arabic Stir Fried Meat with Condiments - Suitable for Vegetarians - Airtight Bag in a Box

I follow the directions exactly. This makes the best butter chicken I have ever tasted. Perfect heat, not too salty, and flavors pop in your mouth. I eat this once a week. I mae a big batch and freeze it into individual portions because if I do not, I will eat the whole batch in two days.

The media could not be loaded. Shaan Daal Powder is a true kitchen essential! The blend is aromatic, balanced, and adds an authentic homemade flavor to daal dishes without the need for extra spices. It saves time and brings consistent results every time. Perfect for busy weeknights or when you want something comforting and flavorful with minimal effort. Highly recommended for anyone who enjoys traditional South Asian cooking with a modern convenience.Heat level: Extremely hot.Flavor: spicy.

I have always been a fan of restaurant korma, and it's taken years for me to figure out how to make it at home. This mixture was pivotal in me getting it right, finally. The instructions on the box, are helpful, but not what I would recommend you do for home cooking. First, it tells you to use the whole box, and I guarantee that is way too much for 2 or 3 people, the aromatics will be incredible, but it will be too spicy-hot to eat. You have to measure out all of your ingredients carefully, it's very easy to prepare way too much. I like Navratan shahi Korma: Green raisins, cashews, potatoes, carrots, cauliflower, cut green beans, cilantro (topping), and paneer.You start out with fried onion as a base, but for one, two or three people, you don't have to use a whole onion, half, up to whole is ok, but half is milder. I don't use meat usually, but chicken cubes and chicken broth is ok to add (last.) I most often use one can of whole coconut milk, and about 1/3rd to 1/5th of the powder in this package. Add it slowly and carefully and taste as you go. I've also made it with whole milk plain yogurt, in that case you may want to add a tablespoon of sugar. Add all the vegetables that need time to cook first, let them simmer gently in the sauce to cook. Hope this helps! This spice mixture is perfectly balanced and delicious.

Shan Biryani Masala Seasoning Mix brings bold, authentic flavor to every pot, turning a simple meal into a feast fit for royalty.

Super tasty curry mix. I use it for many vegetables not just potatoes.

Mutton Biryani, a staple at festive gatherings, offers a sensory journey like no other. The dish starts with the highest quality basmati rice, known for its long, slender grains that cook to perfect fluffiness, retaining a distinct texture that’s neither mushy nor too firm. The rice is layered with richly marinated mutton, which has been slow-cooked to achieve an almost buttery tenderness.The spices in Mutton Biryani are the heart of its magic. A melange of cinnamon, cardamom, cloves, bay leaves, and nutmeg, along with a generous helping of turmeric and red chili powder, envelops the dish in a warm, inviting aroma that is both exhilarating and comforting. The use of saffron adds an exquisite color and a subtle complexity that elevates the dish further.Every bite of Mutton Biryani is a delightful mix of flavors and textures: the softness of the mutton, the firmness of the rice, and the crunch from fried onions sprinkled on top. The accompaniments—typically raita (a yogurt-based condiment), boiled egg, and salad—complement the richness of the biryani, providing a refreshing contrast.Overall, Mutton Biryani is not just a dish; it’s a celebration on a plate. Whether enjoyed in a humble home kitchen or a lavish restaurant, it remains a testament to the depth and diversity of culinary traditions, making it a must-try for anyone seeking to experience the pinnacle of flavor craftsmanship.

I usually make my own spice blends, but this one was perfect. I changed the recipe up a little. I deglazed the pan after sauteing the chicken with a little stock. I then added a can of tomato puree, and cooked it out for two mins, then added a cup of milk. Put the chicken back in and simmered for 15 mins. Turned off heat, and added a half cup of butter. No need to add cream, came out perfect. I also use chicken tenderloins chopped into 2 inch chunks. Key is also to marinate your chicken overnight in the spice mix, yoghurt and lemon juice.

Very spicy!