Vegetable Pulao Rice

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Product Code : 10

Product Description

Being an authentic manufacturer, supplier an exporter of Vegetable Pulao Rice, we have marked a noticeable position in the industry. This ice is widely served in various hotels, resorts and also cooked at homes. Our offered rice is processed hygienically in order to attain complete customer satisfaction. Post-processing, this rice is thoroughly checked by a team of food controllers to rule out the possibility of any impurities. We offer this Vegetable Pulao Rice in various quantities as demanded by the clients.

Various attributes:

Mouthwatering taste
Pleasant aroma
Rich in proteins
Premium quality

Other Details:

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.

DUNAR Basmati Rice	1 1/4 cups
Spinach	2 medium sized bundles
Ginger	1 one inch knob
Green	2 cardamom
Garlic	4-6 cloves
Green	2-3 chilies
Oil	1 1/2 tea spoon
Cumin Seeds	1 tea spoon
Bay leaf	1
Cloves	2
Pepper corns	5
Frozen Corn kernels	3/4 cup
Black cardamom	2
Cinnamon	1 inch piece
Mace	1 blade
Lemon juice	1 table spoon
Salt	to taste

Method of Preparation

Wash DUNAR Basmati Rice in plenty of water and then soak it in water for half an hour.
Wash and chop spinach.
Thaw frozen corn kernels till they are soft.
Peel, wash, and finely chop ginger and garlic. Wash green chilies, remove stem and then slit them into two.
Heat oil in a non-stick pan, add cumin seeds and when they start to change color, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamon and mace. Stir fry briefly.
Add chopped ginger, garlic and slit green chilies
Cook on medium heat for a minute.
Add Corn Kernels and continue cooking for two to three minutes. Drain and add DUNAR Basmati Rice, stir gently for about a minute.
Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat stirring gently, but continuously.
When water is almost absorbed, add lemon juice and lower the heat.
Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.