How to Use :
1.Rins 2 cups (340 g.) of rice place in rice cooker.
2.Add 4 tbsp. (28 g.) of Biriyani Seasoning Sauce Powder, 8 tbsp. of vegetable oil and 4 cups (800 ml.) of stock soup, stir well in rice cooker and seitch on.
3.Marinate 400 g. chicken with 4 tbsp. (28 g.) of Biriyani Seasoning Powder, and 4 tbsp. of vegetable oil. Steam till cooked. Baked cooked for further 5 minutes. Serve with deep fried shallot and pickled cucumber.