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Recipes

Vegetable Pulao

Cumin flavored Vegetable Pulao is one of the most popular dishes to be served in Indian Dining. Vegetable Pulao cooked using premium quality super Basmati Rice is certainly a tempting inclusion in the menu with its sweet smelling aroma and mouthwatering taste. Vegetable Pulao is one of the most preferable Indian Basmati Rice Receips

Amoli Basmati Rice 1 ¼ cups
Spinach 2 medium sized bundles
Ginger 1 one inch knob
Green Cardamom 2 cardamom
Garlic 4-6 cloves
Green chilies 2-3
Oil 1 ½ tea spoon
Cumin Seeds 1 tea spoon
Bay leaf 1
Cloves 2
Pepper corns 5
Frozen Corn kernels ¾ cup
Black cardamom 2
Cinnamon 1 inch piece
Lemon juice 1 table spoon
Salt to taste

Method of Preparation :

Amoli International Basmati Rice in plenty of water and then soak it in water for half an hour.

Wash and chop spinach.

Thaw frozen corn kernels till they are soft.

Peel, wash, and finely chop ginger and garlic. Wash green chilies, remove stem and then slit them into two. Heat oil in a non-stick pan, add cumin seeds and when they start to change color, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamon and mace. Stir fry briefly.

Add chopped ginger, garlic and slit green chilies

Cook on medium heat for a minute.

Add Corn Kernels and continue cooking for two to three minutes. Drain and add Shrilalmahal Basmati Rice, stir gently for about a minute.

Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat stirring gently, but continuously.

When water is almost absorbed, add lemon juice and lower the heat.

Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.



Nutritious Pulao

The nutritional value of Soya chunks and a variety of vegetables put in this Pulao, promotes healthy eating. The sweet fragrance, rich color, texture, aroma and exotic taste of Shrilalmahal rice would surely make cooking and dining a pleasure.

Amoli Basmati Rice 1 ¼ cups
Ginger 1 inch knob
Tomatoes 2 Medium Size
Onion 1 Medium Size
Fresh Coriander Leaves ¼ cup
Soya Chunks 1 ½ cups
Cumin Seeds 1 tea spoon
Coriander Powder 2 tea spoon
Red Chili Powder 1 tea spoon
Turmeric Powder 1 tea spoon
Garam Masala 1 tea spoon
Salt to taste

Method of Preparation :

Amoli International Basmati Rice in plenty of water and then soak it in water for half an hour.

Peel and chop onion and ginger.

Wash and chop tomatoes.

Clean, wash and finely chop fresh coriander leaves.

Soak Soya Chunks in hike-warm water for fifteen minutes and squeeze to remove excess water and cut each piece into two.

Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle.

Add chopped onion and sauté for two minutes. Cook on medium heat, stirring continuously till onions turn brown.

Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking on medium heat for three to four minutes or until tomatoes are cooked.

Add Soya Chunks, Shrilalmahal Basmati Rice and chopped fresh coriander leaves and stir gently for a minute. Stir in three cups of water, Garam Masala Powder salt to taste and bring it to a boil.

Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.



Navrattan Pulao

The Amoli Basmati Rice, which has a unique nutty flavor, is used in cooking a wide variety of rice dishes. Navratan Pulao with its aromatic flavor and mouthwatering taste is a royal dish, which is heavily garnished with cashew nuts, almonds and sultanas.

Amoli Basmati Rice 250 grams
Green Food Color 6 drops dissolved in 1 tea spoon water
Red Food Color 4 drops dissolved in 1 tea spoon water
Peas 60 gram, boiled
Egg White portion 60 grams, boiled and chopped
Tomatoes 60 grams, diced
Cumin Seeds ½ tea spoon
Green Chiliesr 2 Fine Chopped
Coriander Leaves 1 tea spoon
Cinnamon 1 stick
Cloves 6
Green Cardamoms 4
Ginger 15 grams
Garlic 6 Cloves
Onions 60 grams, Sliced
Ghee 60 grams
Water 450 ml
Salt to taste

Method of Preparation :

Amoli International Basmati Rice in plenty of water and then soak it in water for 20 minutes.

Heat the ghee, add the onions, garlic and fry till done.

Add salt, green chilies, cumin seeds and ginger till done.

Add Amoli Basmati Rice, water and cook till tender.

Divide the cooked Basmati Rice into three equal parts.

In the I Part, add Green Food Color, peas, coriander leaves and mix.

In the II Part, add Red Food Color and diced tomatoes and mix.

In the III Part, add only chopped egg white or fried paneer cubes.

Set them in a dish keeping three separate heaps. Garnish with cashew nuts, almonds, sultanas (The arrangement can be varied by making three different layers of one color each).