RICE SALAD

INGREDIENTS>>

  • Basmati Rice 200g.
  • Apples cored and chopped 2 large.
  • Luncheon meat cut in cubes200gms
  • Cauliflower boiled1/2
  • small Peas boiled 100gms Oil 1 tbsp.
  • Vinegar/ Lemon1tbsp.
  • Salt and Pepper to taste
  • Water 400ml Cabbage for garnishing.

    METHOD>>

  • Wash, soak and drain rice.
  • Bring the water to a boil and add the rice.
  • Cook till done,
  • Drain and keep aside to cool.
  • When cool add the diced apples,
  • cubed luncheon meat, floretted cauliflower,
       and peas. Also add the vinegar oil and seasoning.
  • Toss the salad well and turn on to a serving dish lined with cabbage or salad     leaves. Serve cold.

    KASHMIRI PULAO

      INGREDIENTS>>

  • Basmati Rice 500gms
  • Onions115gms.
  • Cinnamon 5gms.
  • Cardamom 5gms
  • Cloves 5gms.
  • Turmeric a pinch.
  • Saffron 1gm.
  • Milk 10ml.
  • Cashewnut 20g
  • Walnut 20gms
  • Oil 50gm Salt to taste.
  • Water 1lit.


      METHOD
    >>

  • Wash & Soak rice.
  • Slice onions.
  • Heat oil,
  • fry onion till golden brown & remove.
  • Fry whole spices, turmeric,
  • add rice, sauté. Add half saffron dissolved in a little warm milk.
  • Add hot water & mix gently.
  • Cook a little.
  • Finish with remaining saffron & cook till grains are separated.
  • Serve garnished with fried onions,
  • cashewnut & walnuts. Traditionally,
  • it goes with Mutton Rogan Josh.
     
     
     

    FISH BIRYANI

      INGREDIENTS>>

  • Basmati Rice 500 gms,

  • Fish 500 gms.

  • Coconut 20 gms.
  • Cummin seeds 1 tbs.
  • Green Chilies 5 medium size.
  • Onion 50 gms, Garlic 10 gms.
  • Turmeric 1 tsp.
  • Ghee 100 gms.
  • Salt 4 tsp to taste,
  • Cloves 4 medium size.


      METHOD
    >>

  • Cut and wash the fish and boil in a cup of water with salt.

  • Remove and bone it (leaving one small fish), keep aside.

  • Wash, soak and drain rice.

  • Grind turmeric, cumin seeds, chillies, garlic and half the onion to a paste.     Extract 3 cups of coconut milk.

  • Heat ghee in a saucepan slice and fry remaining onion,

  •    add rice stir well.
  • Pour coconut milk and little water if required when rice is almost cooked add    the ground paste, boned fish and salt.

  • Mix gently and reduce heat or bake in a moderate oven till the rice is    sufficiently dry.

  • Serve garnished with the remaining complete, boiled fish.


  • Tandoori Chicken and Rice

      INGREDIENTS>>

  • 2 cups (400g) Basmati Rice

  • 4 chicken breast fillets

  • 2 tblspns tandoori paste

  • 1 cup low fat yoghurt

  • 4 cups (1 litre) chicken stock or water

  • 1/2 cup unsalted roasted peanuts

  • 2 tblspns chopped fresh parsley

  • 1fresh tomato, seeded and finely diced

  • 2 tblspns chopped fresh mint leaves

  • 1 Lebanese cucumber, thinly sliced lengthwise


  •    METHOD
    >>

  •  Combine chicken, paste and 1/4 cup of yoghurt in a medium bowl to      marinate.

  •  Combine rice and stock in a saucepan and bring to the boil, stirring     occasionally.
  •  Reduce heat and simmer 25 minutes.
  •  Remove from heat, stir in     peanuts,      parsley and tomato and stand,     covered, while cooking meat.

  •  Cook chicken in a pan over moderate heat until browned all over, 3-4     minutes     each side. Remove and keep warm.

  •  Mix remaining yoghurt and mint in a bowl until smooth. Drizzle over chicken     and     rice with cucumber slices. Serve.


  •      Tips:
        Marinate meat for 2 hours or overnight, for added flavour.
     
     

    CARROT RICE

      INGREDIENTS>>

  • 1 cup Double
  • Basmati Rice,
  • 1 cup water,
  • 1 large onion chopped,
  • 2 tbsp vegetable oil,
  • 1 bay leaf,
  • 1/2 tsp cumin seeds,
  • 2 cloves,
  • 1 cardamom pod,
  • 1/2 inch cinnamon stick,
  • 1/2 tsp peppercorns,
  • 2 cups carrots,
  • grated Salt to taste


      METHOD
    >>

  • Clean and soak the rice in 1 cup of water.
  • Slice the onion into thin half rounds.
  • In a large, heavy bottom saucepan over medium heat, warm the oil.
  • Add the bay leaf, cumin, cloves, cardamom pod, cinnamon and peppercorns.
       Cook until the spices puff up and darken (1 to 2 seconds), then add the sliced
  • onion, grated carrots and sauté until browned (8 to 10 minutes).
  • Add the rice, soaked water and the salt. Stir gently, cover,
  • increase the heat to high and bring to a boil.
  • Then reduce the heat to very low and cook for 25 minutes without    uncovering the pan.
  • Turn off the heat and let the pan stand covered on the burner for 5 minutes.
  • Then uncover, fluff up the rice gently and serve.

     
     

    FESTIVE RICE INGREDIENTS

      INGREDIENTS>>

  • Serves 8
  • 450g/1lb/generous 2¼ cups Basmati rice
  • 60ml/4tbsp oil
  • 2 garlic cloves,
  • crushed
  • 2 onions, finely sliced
  • 5cm/2in fresh turmeric, peeled and crushed
  • 750ml/1¼ pints /3 cups water
  • 400ml/14fl oz can coconut milk
  • 1-2 lemon grass stems, bruised

      METHOD
    >>

  • For the accompaniments
  • Omelette strips
  • 2 fresh red chillies, shredded
  • cucumber chunks
  • tomato wedges
  • deep-fried onions
  • prawn crackers
  • Wash the rice in several changes of water. Drain well.

  • Heat the oil in a wok and gently fry the garlic, onions and turmeric for a few     minutes, until they are softened but not browned.
  • Add the rice and stir well so that each grain is thoroughly coated. Pour in the     water and coconut milk and add the lemon grass.
  • Bring to the boil, stirring well. Cover the pan and cook gently for 15-20     minutes,     or until all of the liquid has been completely absorbed.
  • Remove the pan from the heat. Cover with a clean dish towel, put on the lid     and     leave to stand in w warm place for 15 minutes.
  • Remove the lemon grass, turn out on to a serving platter and garnish the dish     with the accompaniments

     

    Chicken/Mutton Biryani

      INGREDIENTS>>

  • 1 kg Mutton/chicken,
  • 1 kg Basmati rice
  • 100 grm Yogurt Salt to taste
  • 1 medium onion
  • 6 garlic clove
  • 1 tbs ginger paste
  • 8 small illaichi
  • 1 tbs gralic paste
  • 10 cloves Oil or ghee Kewra
  • Few drops Yellow food color
  • Two pinch Sugar


      METHOD
    >>

  • Add mutton, salt and garlic cloves in a pot with two glasses of water.
  • If you're using chicken, you can do with only one glass of water.
  • Cook on a low flame till the meat is tender and the water dries.
  • Take one medium onion.
  • Slice it and fry it in about 4-5 tablespoons of oil till its light brown.
  • Add the rest of the spices, yogurt and fry it a little.
  • Simultaneously soak the rice in water for half an hour.
  • Boil the rice till they're half cooked, drain the water and keep them aside.
  • Add the cooked meat to the sauted onions to make the masala and cook
  • uncovered for a few minutes to evaporate excess water.

     
     

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