Recipes

vegetable Pulao Recipes

Cumin flavored vegetable Pulao is one of the most popular dishes to be served in Indian Dining. Vegetable Pulao cooked using premium quality super Basmati Rice is certainly a tempting inclusion in the menu with its sweet smelling aroma and mouthwatering taste. Vegetable Pulao is one of the most preferable Indian Basmati Rice Receips
Recipe Indices
Chadbro Basmati Rice 1 ½ cups
Ginger 1 inch knob
Tomatoes 2 medium size
Onion 1 medium size
Fresh Coriander Leaves ¼ cup
Soya Chunks 1 ½ cups
Cumin Seeds 1 tea spoon
Coriander Powder 2 tea spoon
Red Chili Powder 1 tea spoon
Turmeric Powder 1 tea spoon
Garam Masala 1 tea spoon
Salt to taste
Method of Preparation

Chadbro Basmati Rice in plenty of water and soak it in water for half an hour.
Peel and chop onion and ginger.
Wash and chop tomatoes.
Clean, wash and finely chop fresh coriander leaves.
Soak Soya Chunks in hike-warm water for fifteen minutes and squeeze to remove excess water and cut each piece into two.
Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle.
Add chopped onion and sauté for two minutes. Cook on medium heat, stirring continuously till onions turn brown.
Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking on medium heat for three to four minutes or until tomatoes are cooked.
Add Soya Chunks, Shrilalmahal Basmati Rice and chopped fresh coriander leaves and stir gently for a minute. Stir in three cups of water, Garam Masala Powder salt to taste and bring it to a boil.
Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.

Nutritious Pulaoo Recipes

The Chadbro Basmati Rice, which has a unique nutty flavor, is used in cooking a wide variety of rice dishes. Navratan Pulao with its aromatic flavor and mouthwatering taste is a royal dish, which is heavily garnished with cashew nuts, almonds and sultanas.
Recipe Indices
Chadbro Basmati Rice 1 ½ cups
Ginger 1 inch knob
Tomatoes 2 medium size
Onion 1 medium size
Fresh Coriander Leaves ¼ cup
Soya Chunks 1 ½ cups
Cumin Seeds 1 tea spoon
Coriander Powder 2 tea spoon
Red Chili Powder 1 tea spoon
Turmeric Powder 1 tea spoon
Garam Masala 1 tea spoon
Salt to taste
Method of Preparation

Chadbro Basmati Rice in plenty of water and soak it in water for half an hour.
Peel and chop onion and ginger.
Wash and chop tomatoes.
Clean, wash and finely chop fresh coriander leaves.
Soak Soya Chunks in hike-warm water for fifteen minutes and squeeze to remove excess water and cut each piece into two.
Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle.
Add chopped onion and sauté for two minutes. Cook on medium heat, stirring continuously till onions turn brown.
Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking on medium heat for three to four minutes or until tomatoes are cooked.
Add Soya Chunks, Shrilalmahal Basmati Rice and chopped fresh coriander leaves and stir gently for a minute. Stir in three cups of water, Garam Masala Powder salt to taste and bring it to a boil.
Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.

Murg Pulao Recipes

Over the centuries, creative Indian cooks have turned rice into many novel dishes using local ingredients. Shrilalmahal Foods Ltd presents one of the best-known Murg Pulao- the classic rice recipe for gourmets with a magnificent flavor.
Recipe Indices
Chadbro Basmati Rice 1 ¼ cup
Ginger 1 inch knob
Chicken Mince 250 grams
Garlic 6-8 cloves
Red Chili Powder 1 teaspoon
Lemon Juice 1 table spoon
Salt To taste
Coriander Powder 1 tea spoon
Green Chillies 4-6
Onion 1 medium size
Tomatoes 2 medium size
Fresh Coriander Leaves ¼ cup
Fresh Mint Leaves ¼ cup
Oil 1 ½ tea spoon
Cumin Seeds 1 tea spoon
Bay Leaf 1
Pepper Corns 4-5
Cloves 2
Green Cardamoms 2
Cinnamon 1-inch piece
Method of Preparation

Wash Shrilalmahal Basmati Rice in plenty of water and soak rice in water for half an hour.
Peel and grind ginger and garlic to a fine paste.
Mix chicken mince with ginger garlic paste, red chili powder, coriander powder, lemon juice and salt to taste.
Mix well and refrigerate until required.
Wash green chilies, onion, tomatoes and chop fine.
Wash chop green coriander fine along with mint leaves.
Heat oil in a nonstick pan, add cumin seeds and stir fry till they start changing color.
Add bay leaf, pepper corns, cloves, green cardamom, cinnamon and chopped green chillies.
Add sliced onion and brown on high heat until the onion turns translucent.
Stir briefly and add the marinated chicken mince.
Cook on high heat for two to three minutes, stirring continuously.
Add chopped tomatoes, green coriander and mint leaves and continue cooking for three to four minutes Drain and add the soaked Basmati Rice and salt to taste, mix well.
Add two and half cups water (preferably hot). Add salt and mix well.
Bring the mixture to a boiling stage and cook on high heat stirring gently but frequently till the water is almost absorbed.
Reduce the heat, cover the pan with a tight fitting lid and cook for another three to five minutes or till the rice is done.

Rani Rice Recipes
Over the centuries, creative Indian cooks have turned rice into many novel dishes using local ingredients. Shrilalmahal Foods Ltd presents one of the best-known Murg Pulao- the classic rice recipe for gourmets with a magnificent flavor.
Recipe Indices
Chadbro Basmati Rice 2 ½ cups
Vegetable oil 2 tablespoons
onion 1 Cup
Garlic 2 cloves
Gingerroot 1 teaspoon
cinnamon stick 1
Green cardamom 5 pods
Water 4 1/2 cups
Salt 1½ table spoon
Golden raisins 1/2 to 1 cup
Method of Preparation

In a saucepan set over moderate heat, warm the oil until it is hot, add the onion and garlic and cook, stirring, until golden. Add the gingerroot, cinnamon stick, and cardamom, and cook, stirring, 1 minute. Add the rice and cook, stirring, until rice is coated with oil. Add the water and salt, bring to a boil, and simmer, covered, 20 minutes. Stir in raisins and let stand, covered, 5 minutes. Remove cinnamon stick before serving.

south Indian rice Recipes
Rice, usually considered as staple in a south Indian rice is mostly served with sambar and rasam. Shrilalmahal Basmati Rice, cooked in south Indian style contains a delicate blend of spices in it. Finely cooked south Indian rice is certainly a welcome change in otherwise routine menu.
Recipe Indices
Chadbro Basmati Rice 3 cups
Red Chilies 8
Split Channa Dal 2 tea spoons
Peanuts 2 tea spoons
Coriander Seeds 2 tea spoons
Cashew Nuts 1 tea spoon
Fenugreek seeds 1 tea spoon
Salt To taste
Heeng A pinch
Curry Leaves Few
Split Urad dal 2 tea spoons
Oil ½ cup
Tamarind Pulp 1 cup
Method of Preparation

Boil and rinse Shrilalmahal Basmati Rice.
Heat ½ tea spoon oil.
Add the fenugreek seeds, red chilies, Heeng, turmeric powder and tamarind pulp.
Cook till thick. Remove and keep aside.
Roast coriander seeds, split Urad Dal and Red chilies.
Pour Shrilalmahal Basmati Rice in a pan. Sprinkle the powder over rice.
Take the remaining oil and fry peanuts, cashew nuts and split Channa dal till golden brown. Add curry leaves.
Pour this mixture over Shrilalmahal Basmati Rice.
Add the tamarind mixture to rice and mix well.
Serve hot with papads and wafers.

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