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EXTRA LONG
BASMATI RICE

EXCEPTIONAL LENGTH. AROMATIC FLAVOUR.
FLUFFY GRAINS.

AROMATIC

VEGAN

GLUTEN FREE

LONG GRAIN

24MM WHEN COOKED
A basmati rice like no other in length! THIS EXTRA LONG BASMATI RICE ELONGATES UP TO 3X POST COOKING IT. IT HELPS YOU DELIVER THE PERFECT PRESENTATION ON YOUR PLATE

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 12-14 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 8-10 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 10 – 12 mins and rice is ready to serve.

Nutritional
facts

100gms

Energy

1497 KJ / 353 Kcal

Fat

0.5g

Saturated fat

0.1g

Carbohydrates

78g

Sugar

Protein

8.2g

Salt

<0.01g

Where to buy

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

Vegetable biryani

PREP:
60 MINS

COOK:
45-60 MINS

YIELD:
3-4 SERVES

METHOD:
Draining

Ingredients:

For cooking vegetables
2 tbsp ghee
1 tbsp vegetable oil
1 cup cauliflower (Cut into small florets)
¼ cup peas
¼ cup beans (Cut into small pieces)
¼ cup beans (Cut into small pieces)
¼ cup carrot (Peeled and cubed)

For marinating the vegetables
2 tbsp hung curd
2 tsp ginger garlic paste
1 tsp green chilli paste
1 tsp kashmiri red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala powder
4 tbsp golden fried onion (Crushed)
1 tbsp lemon juice
2 tbsp coriander leaves (Chopped)
2 tbsp mint leaves (Chopped)
1 tsp salt
1 tbsp vegetable oil

For cooking rice
2 cups Daawat Extra Long Basmati Rice
1 tbsp ghee
2-3 cloves
2 bay leaves
1 inch cinnamon
1 tsp lemon juice
2 tsp salt

For Layering
2 tbsp ghee
1tbsp coriander leaves (Chopped)
1 tbsp mint leaves (Chopped)
10-12 strands saffron (Soaked in 2 tbsp milk)
¼ cup golden fried onion
10-12 cashew nuts (Fried)
10-12 raisins (Fried)

Cook:

For the vegetables
Heat ghee and oil in a pan.
Fry the vegetables on high heat for 4-5 minutes.
Remove the vegetables in a bowl.

For marinating the vegetables
Mix the ingredients for marinating in a bowl.
Add the sautéed vegetables in it and mix well.
Cover and keep aside for an hour.

For the rice
Wash the Daawat extra-long basmati rice and soak in enough water for 30 minutes.
Heat ghee in a pan.
Add cloves, bay leaf, cinnamon stick and fry for a few seconds.
Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.
Cover and cook on low heat until 80 % done.

For Layering the Biryani
Add the marinated vegetables in a heavy bottom pan.
Fry for 3-4 minutes.
Top with cooked rice.
Drizzle ghee on top.
Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.
Cover the pan tightly with a lid.
Keep a griddle over low flame.
Keep the pan over the griddle and let the biryani cook for 15-20 minutes.
Fluff with a fork gently to mix the layers.
Serve hot with Onion Tomato Raita.