Lemon Rice >>>  
INGREDIENTS:
SLM Basmati rice or any long-grain variety 100 gm / ½ cup
Water 400-480 ml / 2-2 2/3 cups, Salt 5 gm / 1 tsp, Oil / clarified butter (ghee), 45 ml / 3 tbsp, Cashewnuts (kaju), chopped 75 gm / ½ cup Black gram, split (dhuli urad dal), 7 gm / ½ tbsp, Mustard (rai) seeds 5 gm / 1 tsp Red chillies, whole 2-3, Turmeric (haldi) powder 3 gm / ½ tsp Lemon juice 80 ml / 1/3 cup, Green coriander (hara dhaniya), coarsely chopped 45 gm / 3 tbsp, Coconut (nariyal), fresh, shredded 25 gm / 5 tsp

METHOD :
Wash and soak the rice in water for 10 minutes. Drain and keep aside. Boil water in a heavy-bottomed pan. Stir in rice, salt and 7ml / ½ tbsp oil. Cover tightly, reduce heat and simmer without stirring until the rice is fluffy and tender and the water is fully absorbed. Keep aside. Heat remaining oil in a small pan. Stir-fry the cashewnuts until golden brown. Spoon cashewnuts over the cooked rice and replace cover. Raise the heat slightly. Sauté the split black gram and mustard seeds. Add the red chillies and remove from heat. Gently fold in the sautéed mixture along with turmeric powder, lemon juice, coriander and coconut into the cooked rice until well mixed. Serve hot, with plain yoghurt (dahi).

 
Broccoli And Carrot Pulao >>>
 
INGREDIENTS:
SLM RICE Fish Coconut Cummin seeds Green Chilies Onion Garlic Turmeric Ghee Salt 500 gms. 500 gms. i. No.1 tsp.4. No.1 Medium 4 cloves A small Piece 4 tbsp. to taste

METHOD :
Cut and wash the fish and boil in a cup of water with salt. Remove and bone it (leaving one small fish), keep aside. Wash, soak and drain rice. Grind turmeric, cumin seeds, chillies, garlic and half the onion to a paste. Extract 3 cups of coconut milk. Heat ghee in a saucepan slice and fry remaining onion, add rice stir well. Pour coconut milk and little water if required when rice is almost cooked add the ground paste, boned fish and salt. Mix gently and reduce heat or bake in a moderate oven till the rice is sufficiently dry. Serve garnished with the remaining complete, boiled fish.

  Fish Biryani >>>  
INGREDIENTS:
SLM RICE Fish Coconut Cummin seeds Green Chilies Onion Garlic Turmeric Ghee Salt 500 gms. 500 gms. i. No.1 tsp.4. No.1 Medium 4 cloves A small Piece 4 tbsp. to taste

METHOD :
Cut and wash the fish and boil in a cup of water with salt. Remove and bone it (leaving one small fish), keep aside. Wash, soak and drain rice. Grind turmeric, cumin seeds, chillies, garlic and half the onion to a paste. Extract 3 cups of coconut milk. Heat ghee in a saucepan slice and fry remaining onion, add rice stir well. Pour coconut milk and little water if required when rice is almost cooked add the ground paste, boned fish and salt. Mix gently and reduce heat or bake in a moderate oven till the rice is sufficiently dry. Serve garnished with the remaining complete, boiled fish.

 
 
Kashmiri Pulao >>>
 
  INGREDIENTS:
SLM RICE 500gms Onions 115gms Cinnamon 5gms. Cardamom 5gms Cloves 5gms. Turmeric a pinch. Saffron 1gm. Milk 10ml. Cashewnut 20gWalnut 20gms Oil 50gm Salt to taste. Water 1lit.

METHOD :
Wash & Soak rice. Slice onions. Heat oil, fry onion till golden brown & remove. Fry whole spices, turmeric, add rice, sauté. Add half saffron dissolved in a little warm milk. Add hot water & mix gently. Cook a little. Finish with remaining saffron & cook till grains are separated. Serve garnished with fried onions, cashewnut & walnuts. Traditionally, it goes with Mutton Rogan Josh.


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