Daawat Rozana Gold Basmati Rice | Naturally Aged Long-Grain Rice | Fluffy & Non-Sticky | Ideal for Everyday Meals, 1 kg (2.2 lb)

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  • NATURALLY AGED BASMATI: Discover the excellence of Daawat Rozana Gold Basmati Rice, aged to perfection to ensure a delightful aroma, superior taste, and long grains that cook up fluffy.
  • AROMATIC BASMATI: Enjoy the aromatic charm of Rozana Gold Basmati Rice, perfect for various cuisines which enhances the dining experience.
  • PREMIUM BASMATI QUALITY: Indulge in the premium quality of Basmati rice grains that elongate beautifully upon cooking, ensuring a fluffy and non-sticky texture in every meal.
  • COOKED GRAIN UPTO 15MM*: An ideal choice for various dishes, from daily meals to special occasions, this Basmati rice enhances the flavor profile of your culinary creations.
  • TRUSTED QUALITY ASSURANCE: Embrace the trust of superior Basmati rice, ensuring consistent quality in every grain.
Size2.2 Lbs(1kg)
Unit Count35.27 Ounce
Item Weight2.2 pounds
Part Number8901537006010
Manufacturer‎LT foods Ltd
Model Number8901537006010
Coin Variety 1basmati rice
Number Of Items1
Number of Items1
Item Package Weight1.01 kg
Item Package Quantity1
B008ZV8J04-1
B008ZV8J04-2
Rajma chawal

Rajma chawal

  1. Soak 1 cup rajma overnight, then pressure cook with salt and 3 cups water until soft (5–6 whistles).
  2. Heat 1 tbsp oil, sauté cumin, chopped onions, ginger, and garlic until golden.
  3. Add chopped tomatoes, salt, turmeric, chili powder, coriander powder, and cook until soft.
  4. Mix in the cooked rajma, add water as needed, and simmer for 15–20 minutes until thick.
  5. Cook 1 cup rice, serve with rajma, and garnish with coriander. Enjoy!

Dal makhani

Dal makhani

  1. Soak 3/4 cup whole urad dal and 1/4 cup rajma overnight, then pressure cook with salt and 3 cups water until soft (6–7 whistles).
  2. Heat 1 tbsp butter, sauté cumin, chopped onions, garlic, and ginger until golden.
  3. Add tomato puree, salt, turmeric, red chili powder, and cook until the mixture thickens.
  4. Mix in the cooked dal and rajma, add water if needed, and simmer for 30–40 minutes. Finish with cream and a little butter.
  5. Cook 1 cup rice, serve with dal makhani, and garnish with cream or coriander. Enjoy!

Dal chawal

Dal chawal

  1. Rinse 1 cup dal and pressure cook with 3 cups water, turmeric, salt, and chopped tomato (3–4 whistles).
  2. Heat ghee in a pan; add cumin, garlic, ginger, green chilies, and chopped onion. Sauté until golden.
  3. Add the tempering to the cooked dal and simmer for 2–3 minutes.
  4. Rinse and soak 1 cup Daawat Basmati Rice for 20–30 minutes.
  5. Cook 1 cup Daawat Basmati Rice with 2 cups water until tender. Fluff gently and serve with dal. Garnish with coriander. Enjoy!

Chole Chawal

Chole Chawal

  1. Soak 1 cup chickpeas overnight, then pressure cook with salt and 3 cups water until soft (4–5 whistles).
  2. Heat 1 tbsp oil, sauté cumin, chopped onions, ginger, and garlic until golden.
  3. Add chopped tomatoes, salt, turmeric, chili powder, garam masala, and cook until oil separates.
  4. Mix in the cooked chickpeas with some water, simmer for 15–20 minutes to thicken.
  5. Cook 1 cup rice, serve with chole, and garnish with coriander. Enjoy!

Rajma chawal

Dal makhani

Dal chawal

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