Knorr Biryani Mix [Sri Lanka Only] (24x500G)

Knorr Biryani Mix [Sri Lanka Only] (24x500G) - Knorr Biryani Mix is a perfect biryani base that delivers REAL Taste and Aroma to your dish every time

Knorr Biryani Mix [Sri Lanka Only] (24x500G)

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Knorr Biryani Mix [Sri Lanka Only] (24x500G)

Knorr Biryani Mix [Sri Lanka Only] (24x500G)

How this will help you?

  • Brings you premium quality spices, i.e. Mace, Green & Black Cardamom, Bay Leaves, Nutmeg and Rose Essence without any hassle.
  • Consistent, real taste and aroma.
  • Does not limit you from adding your signature touch.
  • 100% vegetarian.
More product and allergy information
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Getting authentic taste and aroma of biryani is always a challenge

Knorr Biryani Mix is a perfect biryani base that delivers REAL Taste and Aroma to your dish every time

How this will help you?

  • Brings you premium quality spices, i.e. Mace, Green & Black Cardamom, Bay Leaves, Nutmeg and Rose Essence without any hassle.
  • Consistent, real taste and aroma.
  • Does not limit you from adding your signature touch.
  • 100% vegetarian.

Right blend of 12 Premium Quality Spices


All product information

Nutrition and allergens

Ingredients

Spices (Garlic, Turmeric, Coriander, Cumin, Green Cardamom, Cinnamon, Bay leaves, Pepper, Mace, Cloves, Black Cardamom, Nutmeg), Salt, Onion, Yeast Extract Powder, Nature Identical Rose Flavour, Palm Fat, Natural Lemon Grass Flavour,Citric acid, Silica, Chilli extract

Allergen Information

May contain traces of whole egg powder & fish

Per 100 g/ml Per portion
Energy kJ 1,327.00 kJ - kJ - kJ
Energy kcal 317.00 kcal - kcal - kcal
Carbohydrate, by difference 44.40 g - g - g
Sodium, Na 8,953.00 mg - mg - mg
Protein 19.60 g - g - g
Cholesterol - mg - mg - mg
Fiber, total dietary 18.6 g - g - g
Total lipid (fat) 6.80 g - g - g
Fatty acids, total saturated 2.300 g - g - g
Fatty acids, total monounsaturated - g - g - g
Fatty acids, total polyunsaturated - g - g - g
Fatty acids, total trans 0.000 g - g - g
Sugars, total 4.10 g - g - g

Key product information

Usage information