Daawat Pulav Basmati Rice | Naturally Aged Long & Slender Grains | Fluffy Non-Sticky Texture | Perfect for Pulav & Everyday Meals, 1 kg (2.2 lb)

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  • PREMIUM BASMATI QUALITY: Delight in the superior quality of Daawat Basmati Rice specifically curated for pulav, known for its long grains and aromatic essence that enhances the dish.
  • FLUFFY AND NON-STICKY: Experience the perfection of Basmati grains that elongate upon cooking, offering a fluffy, non-sticky texture - ideal for creating mouthwatering pulav dishes.
  • COOKED GRAIN UPTO 18MM*: Elevate your culinary expertise with Daawat Pulav Basmati Rice, meticulously crafted to meet the demands of modern pulav recipes.
  • AROMATIC LONG-GRAIN BASMATI: Enjoy the aroma and elegance of long-grain Basmati Rice, specifically designed to bring a fluffy and non-sticky texture to your pulav, elevating its taste.
  • CONVENIENT PACK SIZES: Available in versatile pack sizes, 1Kg, 5Kg & 500g ensuring convenience in managing quantities while promising the same premium quality in each pack.
Size2.2 Lbs(1kg)
Unit Count35.27 Ounce
Item Weight2.2 pounds
Part Number8901537074231
Manufacturer‎LT foods Ltd
Model Number8901537074231
Coin Variety 1Basmati
Number Of Items1
Number of Items1
Package Size Name1 kg
Item Package Weight1.01 kg
Item Package Quantity1
B00SWKBSP6-1
B00SWKBSP6-2
B00SWKBSP6-3

Kashmiri Pulav

  1. Rinse 1 cup basmati rice, soak for 30 minutes, and drain. Toast ¼ cup cashews, almonds, and raisins in 1 tbsp ghee, set aside.
  2. In 1 tbsp ghee, heat 1 bay leaf, 2-3 cardamom pods, cloves, cinnamon, ½ tsp cumin, ½ tsp fennel seeds, and 1-inch mace (optional). Sauté 1 sliced onion until golden, add ½ tsp grated ginger, and cook for another minute.
  3. Add saffron soaked in warm milk, then stir in the soaked rice. Sauté for 2-3 minutes to coat the rice with spices.
  4. Pour in 2 cups water/vegetable stock, add salt, bring to a boil, then reduce heat, cover, and cook for 15-20 minutes (or 1-2 whistles in a pressure cooker).
  5. Let the rice rest for 5-10 minutes, fluff gently, and garnish with toasted dry fruits and pomegranate seeds.

Veg Pulav

Veg Pulav

  1. Rinse 1 cup basmati rice, soak for 20-30 minutes, and drain.
  2. Heat 2 tbsp oil/ghee, sauté 1 bay leaf, 2-3 cardamom pods, 1-inch cinnamon stick, 2-3 cloves, ½ tsp cumin seeds, and 1 sliced onion until golden.
  3. Add 1 cup mixed veggies, ½ tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp garam masala, and salt. Sauté for 3-4 minutes.
  4. Add soaked rice, sauté for 2 minutes. Pour in 2 cups water, bring to a boil, then cover and simmer for 15-20 minutes (or cook 1-2 whistles in a pressure cooker).
  5. Let rest for 5 minutes, fluff, and garnish with coriander or fried onions. Serve with raita or curry. Enjoy!

Chicken Pulav

Chicken Pulav

  1. Rinse 1 cup basmati rice, soak for 20-30 minutes, and drain.
  2. Heat 2 tbsp oil/ghee, sauté 1 bay leaf, cardamom, cinnamon, cloves, cumin, and 1 sliced onion until golden.
  3. Add 500g chicken, 1 tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp garam masala, and salt. Cook until browned (8-10 mins).
  4. Add rice, sauté for 2 mins. Pour in 2 cups water, bring to a boil, cover, and simmer for 15-20 minutes (or 1-2 whistles in a pressure cooker).
  5. Let rest for 5 mins, fluff, and garnish with coriander or fried onions. Serve with raita or curry. Enjoy!

Shahi Pulav

Shahi Pulav

  1. Rinse 1 cup basmati rice, soak for 30 minutes, and drain.
  2. Heat 2 tbsp ghee, sauté 1 bay leaf, cardamom, cinnamon, cloves, cumin, fennel, and 1 sliced onion until golden.
  3. Add 200g chicken/mutton, 1 tsp ginger-garlic paste, turmeric, garam masala, and salt. Cook until browned (10-12 mins).
  4. Add rice, sauté for 2 mins. Pour in 2 cups water/stock, bring to a boil, cover, and simmer for 15-20 minutes (or 1-2 whistles in a pressure cooker).
  5. Let rest for 5 mins, fluff, and garnish with fried onions, cashews, almonds, and saffron milk. Serve with raita or curry. Enjoy!

Kashmiri Pulav

Veg Pulav

Chicken Pulav

Shahi Pulav

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