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.
Size
2.2 Lbs(1kg)
Unit Count
35.27 Ounce
Item Weight
2.2 pounds
Part Number
8901537074231
Manufacturer
LT foods Ltd
Model Number
8901537074231
Coin Variety 1
Basmati
Number Of Items
1
Number of Items
1
Package Size Name
1 kg
Item Package Weight
1.01 kg
Item Package Quantity
1
Kashmiri Pulav
Rinse 1 cup basmati rice, soak for 30 minutes, and drain. Toast ¼ cup cashews, almonds, and raisins in 1 tbsp ghee, set aside.
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.
Add saffron soaked in warm milk, then stir in the soaked rice. Sauté for 2-3 minutes to coat the rice with spices.
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).
Let the rice rest for 5-10 minutes, fluff gently, and garnish with toasted dry fruits and pomegranate seeds.
Veg Pulav
Rinse 1 cup basmati rice, soak for 20-30 minutes, and drain.
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.
Add 1 cup mixed veggies, ½ tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp garam masala, and salt. Sauté for 3-4 minutes.
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).
Let rest for 5 minutes, fluff, and garnish with coriander or fried onions. Serve with raita or curry. Enjoy!
Chicken Pulav
Rinse 1 cup basmati rice, soak for 20-30 minutes, and drain.
Heat 2 tbsp oil/ghee, sauté 1 bay leaf, cardamom, cinnamon, cloves, cumin, and 1 sliced onion until golden.
Add 500g chicken, 1 tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp garam masala, and salt. Cook until browned (8-10 mins).
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).
Let rest for 5 mins, fluff, and garnish with coriander or fried onions. Serve with raita or curry. Enjoy!
Shahi Pulav
Rinse 1 cup basmati rice, soak for 30 minutes, and drain.
Heat 2 tbsp ghee, sauté 1 bay leaf, cardamom, cinnamon, cloves, cumin, fennel, and 1 sliced onion until golden.
Add 200g chicken/mutton, 1 tsp ginger-garlic paste, turmeric, garam masala, and salt. Cook until browned (10-12 mins).
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).
Let rest for 5 mins, fluff, and garnish with fried onions, cashews, almonds, and saffron milk. Serve with raita or curry. Enjoy!