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Original
basmati rice

Rich aroma. Delicious taste.
White lustre.

Aromatic

Vegan

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.

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

Per 100gms

Energy

1506 KJ / 355 Kcal

Fat

0.47g

Saturated fat

0.1g

Carbohydrates

78g

Sugar

Protein

8.8g

Salt

<0.01g

Where to buy

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Rajma curry chawal

Prep:
20 mins

Cook:
40 mins

Yield:
3-4 serves

Method:
covered pan

Ingredients:

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

Cook:

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.