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1 | NIHARI | 5 - 6 Person | 2 hours | ['Onion', 'Flour', 'Meat', 'Oil'] | ['Heat 陆 cup oil, add meat and Shan Nihari Mix. Stir fry until oil separates from masala.', 'Add 18 cups / 3 陆 liters water and bones. Stir and bring to boil. Cover and cook undisturbed on low heat (for: Beef 6 hours, Goat / Lamb 4 hours, Chicken 3 hours).', 'Remove bones, collect marrow and discard bones. Add marrow to gravy.', 'Gradually add dissolved flour in the gravy. Stir and mix. Bring to boil and cook for 15 minutes. Stir occasionally.', 'Heat remaining oil and add sliced onion. Stir fry until golden and pour into Nihari. Cover and simmer for 10 minutes on low heat.'] |
2 | PAYA MIX | 6 - 8 Person | 2 hours | ['Onion', 'Meat', 'Ginger Paste', 'Garlic paste', 'Yogurt', 'Oil'] | ['Add 1 tablespoon garlic paste and hooves in 15 cups of hot water and boil for 10 minutes. Then drain the water.', 'In 12 cups of boiling water add hooves, half sliced onion, ginger and garlic paste. Cover and cook on low heat until the hooves are tender (goat/lamb 3-4 hours, cow 6-8 hours).', 'Separately heat oil/ghee and fry remaining onion until golden. Add Shan Paya Mix and yogurt. Stir fry for few minutes and pour in the Paya Curry.'] |
3 | CHICKEN WHITE KORMA | 6 - 8 Person | 1 hour & 30 minutes | ['Chillies', 'Garlic Paste', 'Lemon Juice', 'Ginger Paste', 'Onions', 'Oil', 'Chicken', 'Yogurt'] | ['Mix together green chili paste, garlic paste, ginger paste and Shan Chicken White Korma Mix. Apply to the chicken and set aside for 30-45 minutes.', 'Heat oil and fry onions until light brown. Remove onions from oil and grind with yogurt. Keep aside.', 'In same oil, add marinated chicken and stir fry for 4-5 minutes.'] |
4 | KOFTA | 6 - 8 Person | 60 minutes | ['Coriander', 'Onion', 'Green Chilies', 'Meat', 'Garlic Paste', 'Yogurt'] | ['In the minced meat, add half grounded onions, half yogurt, green coriander and 2 tablespoons Shan Kofta Mix. Knead to make a smooth dough. Make about 40 small round meat balls.', 'Heat ghee and fry the remaining onions paste until golden. Add garlic, the remaining yogurt and Shan Kofta Mix. Stir fry for few minutes and then add 2-3 glasses of water. Boil for about 15 minutes on medium heat.', 'Add meat balls and reduce the heat. Cook until meat balls are tender; about 20-30 minutes. Do not stir with a spoon.', 'Serve hot with naan or rice.'] |
5 | BIHARI KABAB | 6 - 8 Person | 5 hours | ['Oil', 'Onions', 'Yogurt', 'Ginger Paste', 'Meat', 'Garlic Paste'] | ['Mix Shan Bihari Kabab Mix, fried onions, ginger, garlic, yogurt and ghee/oil. Apply on meat. Set aside for 3-4 hours or overnight.', 'Thread meat on skewers and grill on very low heat until the Kababs are well done and brown on all sides. Turn the skewers periodically to grill evenly. If kababs fall, wrap a thread around them.'] |
6 | LAHORI FISH | 6 - 8 Person | 2 hours | ['Fish', 'Oil'] | ['Add Shan Lahori Fish Recipe Mix in 陆 cup water', 'Make smooth batter', 'Apply on Fish', 'Heat oil', 'Place battered Fish chunks in hot oil', 'Deep fry until crisp'] |
7 | SHAHI HALEEM | 6-8 Person | 3-4 hours | ['Meat', 'Onion', 'Oil'] | ['Heat half cup ghee/oil, add meat, bones and Shan Shahi Haleem Masala. Stir-fry for few minutes.', 'Add pulses and grain. Add 12 cups water.', 'Cover and cook on low heat until meat is completely tender (about 4-6 hours). Stir occasionally.', 'Remove bones and discard. Blend mixture to a coarse paste with a wooden spoon or coarse grind half quantity in a blender. Do not grind to fine paste.', 'Add 2 cups water. Cook on low heat for 20-30 minutes.', 'Heat remaining ghee/oil and fry the sliced onions until golden. Pour into the Haleem. Cover and cook on low heat for 20-30 minutes.'] |
8 | HUNTER BEEF MIX | 6 - 8 Person | 3-4 days | ['Beef', 'Lemon', 'Meat'] | ['Mix lime juice and Shan Hunter Beef Masala Mix. Rub it thoroughly on the meat. And place it in a clean plastic or stainless steel bowl. Keep the bowl in the fridge for 2-3 days.', 'On the 3rd/4th day discard the liquid collected in the bowl and place the meat in a large pot. Cover with fresh water about 3 inches above the meat. Boil on low heat for 6-8 hours. Then remove the meat from the stock. Collect the melted fat from the stock and discard the remaining liquid.', 'Apply several coatings of the collected fat/ghee over the meat.'] |
9 | SHAMI KABAB | 6 - 8 Person | 1 hour & 15 minutes | ['Meat', 'Lentils', 'Onions', 'Eggs', 'Oil', 'Ginger Paste', 'Garlic Paste'] | ['Cook meat with lentil, onions, ginger paste, garlic paste and Shan Shami Kabab Mix in 8-10 cups of water. Bring to boil. Cover and cook on low heat until meat is tender and water is reduced.', 'When done, about 2 cups of liquid should remain in the pot. Then remove and grind the meat mixture coarsely. Add eggs and knead well. Make about 20 round flat patties.', 'Heat oil and shallow / deep fry the kababs evenly on both sides until crispy golden.'] |
10 | BADAM KHEER | 6-8 Person | Around 20 Mins | ['Milk', 'Almonds'] | ['Add Shan Special Badam Kheer Mix in milk and cook for 15-20 minutes.', 'Stir frequently. When the mixture thickens, remove and allow it to cool.', 'Serve cold.'] |
11 | GAJAR HALWA | 6-8 Person | Around 20 mins | ['Desi Ghee', 'Carrots', 'Sugar'] | ['Add sugar to the shredded carrots and cook on medium heat.', 'Stir frequently, cook until all the liquid dries up.', 'Add ghee and stir-fry for 2-3 minutes.', 'Now add Shan Gajar Halwa Mix and stir continuously.', 'Cook for 3-5 minutes.', 'Serve hot.'] |
12 | GULAB JAMAN | 6 - 8 Person | Around 45 mins | ['Desi Ghee', 'Sugar'] | ['In a small pot, dissolve the sugar in one glass of water.', 'Boil for about 3 minutes and remove from heat.', 'SEPERATLY: Mix together 1 tbsp ghee, 3-4 tablespoons of water and Shan Gulab Jaman Mix. Knead and make soft smooth dough.', 'Then shape it into about 15 round balls. Make sure the surface of the balls is free of cracks.', 'Heat the ghee on low heat in a small frying pan. To test the right temperature of the ghee, add one ball. It should slowly rise to the surface from the bottom of the pan with a touch of a spoon. Note:', '- if the jaman/ball does not rise to the surface then the ghee needs to be heated more.', '- if the jaman rises too fast to the surface and begins to change color, then the temperature is too high and the heat needs to be lowered. Allow the ghee to cool down for a while. Jamans fried in hot oil will have their center uncooked and hard.', 'Add the balls at the right temperature of ghee.', 'Take a round sieved spoon and turn the balls by rotating the bottom edge of the spoon against the top of the balls.', 'Keep rotating until the Jamans turn light golden.', 'Remove, drain fat, add to the hot sugar syrup. (heat the sugar syrup on low heat while frying the Jamans)', 'Cook the Jamans in the syrup for 3 minutes, on very low heat. Remove from heat and serve after 20 minutes.'] |