basmati rice

Rich aroma. Delicious taste.
White lustre.

Gluten free

This long, aromatic & textural grain, with its rich flavour and sweet taste is the perfect accompaniment to any dish. It helps makes your meal truly memorable.


Perfectly aged rice, we grow our rice in the finest conditions in select parts of northern india and create this product with precise ageing, processing and integrity.


There are many different ways to cook basmati rice:

100g RICE
200ml WATER

Microwave Cooking:

  • Take 100gms of rice and soak the rice in excess water for 30 minutes.
  • Drain the water and add 200ml of water and cook the rice in Microwave for 12-14 minutes
100g RICE
700ml WATER

Draining (Open Pan Cooking):

  • Take 100gms of rice and soak the rice for 30 minutes.
  • Drain the soaked water and add 700ml of water and start to boil
  • Once water starts to boil, pour soaked rice into the boiling water in open pan
  • Cook on a low simmer for a period of 8-10 minutes.
  • Once rice is cooked, drain the water and rice is ready to serve
200g RICE
200ml WATER

Covered Pan Cooking

  • Take two cups of rice 200gms and soak the rice for 30 minutes.
  • Add 200ml of water to rice, bring water to boil in a pan.
  • Add rice, simmer for 10 – 12 mins and rice is ready to serve.


Per 100gms
1506 KJ / 355 Kcal
Saturated fat

Where to buy

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Rajma curry chawal

20 mins
40 mins
3-4 serves
covered pan


1 cup Daawat Original Basmati Rice (1 cup is 250 ml measurement)
1 cup rajma (red kidney beans)
1½ inch cinnamon stick
1-2 bay leaves
3 cups water
1½ teaspoons garam masala powder divided
2 green chillies
1 inch ginger piece
6-7 garlic cloves
3 tablespoons oil or ghee
1 teaspoon cumin seeds
1 cup onion
1½ teaspoon kashmiri red chili powder
1½ teaspoon coriander powder
¾ teaspoon turmeric Powder
4 tomatoes medium sized, blanched peeled and pureed
1 teaspoon salt (modify as needed)
¾ teaspoon sugar (optional)
1 teaspoon lemon Juice
1 teaspoon kasuri methi
1 tablespoon butter


1. Clean wash and soak kidney beans in enough water for 8-9 hours (or overnight).
2. Add soaked and strained beans in pressure cooker along with cinnamon stick, bay leaves, 3 cups of water and garam masala powder.
3. Pressure cook the rajma beans until tender. Set it aside.
4. Make a coarse paste of green chilies , ginger and garlic. In a pan, heat oil or ghee (or a mix of both). Add cumin seeds and fry for few seconds.
5. Add finely chopped onions and cook until onion starts getting golden. Do not over brown or burn it.
6. Add ground ginger-garlic-chilli paste and cook for 1-2 minutes.
7. Then, add red chilli powder, coriander powder, turmeric powder and pureed tomatoes and mix.
8. Add salt and cook for high heat for 3-4 minutes. Or until the masala starts leaving the oil.
9. Add the cooked onion tomato masala to the boiled beans and mix. You can add some more water as per the consistency you need.
10. Pressure cook it again with masala gravy for another 2 whistles. Let the pressure come down on own.
11. Finally, add sugar (optional), lemon juice, garam masala powder, kasuri methi and 1 tablespoon of butter. Mix and cook for 2-3 minutes.
12. Sprinkle some chopped coriander leaves and serve it with plain rice.

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