‹ ›

BROWN
QUICK COOKING
BASMATI RICE

WHOLEGRAIN GOODNESS.
DELICIOUSLY HEALTHY.

SOURCE OF FIBRE

AROMATIC

VEGAN

GLUTEN FREE

UNIQUE HET TECHNOLOGY
THIS RICE IS MADE USING UNIQUE HYDRATION ENHANCEMENT TECHNOLOGY WHICH MOISTURES THE BRAN LAYER, IT HELPS WATER PENETRATE THE GRAIN EASILY WHILE COOKING, SO YOU CAN SERVE BROWN RICE GOODNESS
IN JUST 15 MINUTES

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.

Cooking
instructions

There are many different ways to cook basmati rice:

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 15 minutes

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 15 minutes.
Once rice is cooked, drain the water and rice is ready to serve

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 15 mins and rice is ready to serve.

Nutritional
facts

Per 100gms

Energy

1544 KJ / 364 Kcal

Fat

2.5g

Saturated fat

0.5g

Carbohydrates

75g

Sugar

0.5g

Fibre

2.5g

Protein

9.2g

Salt

<0.01g

Where to buy

Select your favourite retailer below to purchase
products online or find a retail store closest to you!

Moroccan beri pulao

PREP:
30 MINS

COOK:
45 MINS

YIELD:
2-3 SERVES

Method:
covered pan

Ingredients:

1 cup Daawat Quick Cook Brown Rice
3 cup water (1 cup for soaking + 2 cups for cooking)
2 onions, sliced
4-5 cloves garlic chopped
One pinch saffron strands
3 tablespoons milk (or water for soaking saffron)
1 bay leaf
1 small cinnamon stick
¼ cup green peas
1 tsp garam masala powder
2 tsp cumin powder
½ tsp paprika powder
½ cup barberries
½ cup cashews, toasted
¼ cup coriander, chopped
1 tbsp lemon Juice
3 tbsp butter
1 tbsp olive oil
Salt as required

Cook:

1. Rinse the rice well and soak in water for 60 minutes after which drain and keep aside.
2. Soak the saffron in the warm milk (or water) and keep aside.
3. Heat olive oil and 1 tablespoon butter in a pot and add the bayleaf and cinnamon stick. When they start sizzling, add the garlic and sauté for another 3-4 seconds.
4. Add the drained rice, stir on high heat for a few seconds. Add the garam masala, cumin and paprika powders. Add 2 cups of water, the soaked saffron along with the soaking liquid and salt to taste.
5. Cover the pan and lower the heat. Simmer till the water is absorbed and the rice is cooked through. Add in the lemon juice at the end.
6. In a separate pan, heat the rest of the butter. Add the sliced onions and sauté on medium heat till they are soft and caramelize into a deep brown colour.
7. Stir periodically to make sure they don’t burn. Add in the green peas.
8. Mix together the onions and rice. Add in the coriander, barberries and cashews, saving a little of each to garnish.
9. Place the rice in a serving platter, sprinkle the rest of the cashews and barberries, and coriander leaves to finish.