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SKRM'S RECIPES

Vegetable Pulao

Vegetable Pulao of Cumin flavour is extremely popular in Indian households. Vegetable Pulao cooked using Basmati Rice is for sure an attractive inclusion in your menu with unmatched quality and unsurpassed taste.

Haryana King basmati rice
Spinach
Ginger
Green cardamom
Garlic
Green chillies
Oil
Cumin seeds
Bay leaf
Cloves
Pepper corns
Frozen corn kernels
Black cardamom
Cinnamon
Mace
Lemon juice
Salt

1 1/4cups
2 medium sized bundles
1inch knob
2
4-6 cloves
2-3
1 1/2 tspns
1 tspn
1
2
5
3/4 cup
2
1 inch piece
1 blade
1 tblspn
to taste

Method Of Preparation

  • Take scented Basmati Rice and wash the Rice using a lot of water. Then soak the washed Rice in sufficient water for about half an hour.
  • Clean Spinach and wash the Spinach thoroughly. Now chop the spinach. Warm frozen kennels till they become soft.
  • Peel Ginger and Garlic. Wash and chop them. Take green chilies. Wash them, remove the stem and then slit the green chilies into two.
  • Hold a non-stick pan for heating the oil. Add cumin seeds to the pan. When the color of the cumin seeds starts changing, add pepper corns, cloves, bay leaf, green cardamom, cinnamon, and black cardamom and mace. Stir till all the components get fried.
  • Add the chopped garlic, ginger and slit green chillies. Cook for a minute on a medium heat.
  • Add corn kennels and pursue cooking for about two to three minutes. Add after draining the Haryana King Basmati Rice. Stir all for about one minute.
  • Add about two and a half cups of water and salt, as per your taste. Bring it to a boil. Add the chopped Spinach and mix the contents well. Cook on high heat by stirring gently and consistently.
  • When water gets absorbed, add the lemon juice and reduce the heat. Cover the pan and pursue cooking for about five to seven minutes or till the time the entire rice gets cooked.
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Murg Pulao

Through the usage of local ingredients, the creative Indian cooks have converted Rice into many unique and peculiar mouth-watering dishes. We bring one of the most famous Murg Pulao the rice recipe-a delicious meal uninhibited.

Basmati rice
Ginger
Chicken mince
Garlic
Red chilli powder
Lemon juice
Salt
Coriander powder
Green chillies
Onion
Tomatoes
Fresh coriander leaves
Fresh mint leaves
Oil
Cumin seeds
Bay leaf
Pepper corns
Cloves
Green cardamoms
Cinnamon

1 1/4 cup
1 inch knob
250 gms
6-8 cloves
1 tspn
1 tblspn
to taste
1 tspn
4-6
1 med.sized
2 med.sized
1/4cup
1/4cup
1 1/2tspn
1 tspn
1
4-5
2
2
1-inch piece

Method Of Preparation

  • Basmati Rice should be picked and washed in plenty of water. The Rice should be soaked in sufficient water for about half an hour. Ginger and Garlic should be peeled and grinded to a fine paste.
  • Chicken mince should be mixed with the paste of Ginger and Garlic, coriander powder, red chili powder and lemon juice. Salt as per your taste should be added. It should be mixed well and refrigerated till required.
  • Green chilies should be washed. Stem of the green chilies should be removed and it should be finely chopped. Onion should be peeled and sliced. Tomatoes should also be washed and finely chopped. Green coriander and mint leaves should be cleaned washed and finely chopped.
  • Oil should be heated in a non-stick pan; cumin leaves should be added and it should be stirred and fried till the color starts changing. Bay leaf, green cardamom, pepper corns, cinnamon, chopped green chilies and Cloves should be added. Sliced Onion should also be added. It should be cooked on high heat till the onions become translucent.
  • It should be stirred briefly and marinated chicken mince should be added. It should be cooked on high heat for about two to three minutes. Remember to stir it continuously.
  • Green coriander, chopped tomatoes and mint leaves should be added and it should be cooked continuously for about three to four minutes more. It should be drained and the soaked basmati rice should be added. Salt to taste should also be added. It should be mixed well.
  • To the second portion, red color and chopped tomatoes should be added. It should be mixed well.
  • Two and a half cups of water should be added. Salt should be added and it should be mixed well. It should be brought to a boil and should be cooked on high heat. It should be stirred frequently and gently till the water gets absorbed.
  • The heat should be reduced, the pan should be covered with a lid of tight fitting and it should be cooked for three to five minutes or till the time the Rice is prepared.
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Manpasand Rice

Manpasand Rice made from Basmati rice has tempting flavour for taunting your senses.

Haryana King basmati rice
Salt
Lemon grass
Carrots
Cauliflower
Cabbage
Spinach
Star anise
Cornflour
Shelled green peas
Tomatoes
Soya Sauce
Crushed black pepper

11/4cup
to taste
2 inch stalk
2 medium sized
1/4small sized
1/4small sized
12-16
2
11/2 tblspn
1/2 cups
2 med.sized
1 tblspn
1 tblspn

Method Of Preparation

  • Basmati Rice should be picked and washed in a lot of water. It should be soaked in adequate water for half an hour. This should be followed by draining the water.
  • Basmati Rice should be boiled in salted water till it gets cooked. It should be drained and kept warm.
  • Carrots should be washed, peeled and cut into cubes of half cm. Lemon Grass stalk should be washed.
  • Cauliflower should be cut into small florets. It should be washed and soaked into warm salted water and should be kept aside.
  • Cabbage should be cut into chunks of half cm. Spinach leaves should be cleaned, washed and trimmed.
  • Corn flour should be dissolved in half cup of water.
  • Three cups of water should be taken into a pan. Lemon grass and carrots should be added and it should be brought to a boil. Cooking in the boiling water should be continued for three minutes. Cauliflower florets and Green peas should be added.
  • It should be simmered till carrots and green peas are done. Cabbage and spinach leaves should be stirred. Crushed pepper corn and salt should be added.
  • Soya sauce should be added. It should be brought to a boil. It should be stirred in water containing dissolved corn starch. It should be continuously stirred. It should be simmered for half an hour. The Rice should be arranged in a large serving bowl. Cooked vegetables should be poured over the Rice and Sesame Oil should be sprinkled on top.
  • It should be served immediately.
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MUSHROOM BIRYANI

SKRM's recipe of enormously tasty Mushroom Biryani to be served with sea food, meat and plenty of vegetables being healthy keeps you active all day. The grains of Haryana King being extra-long having indulgent flavour form the first choice of the gourmet cooks.

Fresh button mushrooms
Haryana basmati rice
Onions
Ginger
Garlic
Fresh coriander leaves
Fresh mint leaves
Tomatoes
Skimedmilk yogurt
Saffron a generous
Skimmed milk
Bay leaf
Cloves
Green cardamoms
Black cardamoms
Cinnamon
Wace
Salt
Oil
Red chilli powder
Coriander powder
Crushed peppercorn
Cumin powder
Turmeric powder
Garam masala powder
Kevra water (optional)

15-20 medium sized
11/2cups
2 medium sized
1 inch knob
5 cloves
1/4cup
1/4 cup
2 medium sized
1/2cup
pinch
1/4 cup
1
4
2
2
1 inch piece
1 blade
to taste
2 tspns
2 tspns
1 tspn
1/2 tspn
1/2 tspn
1/tspn
1/2 tspn
4-5 drops

Method Of Preparation

  • Mushrooms should be scrubbed, washed, drained and cut into quarters.
  • Basmati Rice should be picked and washed in a lot of water. It should be soaked in adequate water for half an hour. This should be followed by draining the water.
  • Onions should be peeled and sliced finely. Garlic and Ginger should be peeled and grinded together to form a fine paste. Fresh Coriander and mint leaves should be cleaned, washed and finely chopped.
  • Tomatoes should be washed and puree should be made in a blender. The skimmed milk yogurt should be whisked and Saffron should be kept soaked in one fourth cup of warm skimmed milk.
  • Three to four cups of water should be boiled in a thick bottomed vessel. Bay leaf, green cardamoms, cloves, cinnamon, black cardamoms, mace and one teaspoon salt should be added. The soaked Basmati Rice should be drained when the water starts boiling.
  • It should be cooked for about eight to ten minutes. It should be stirred frequently till the three fourth of the Rice gets prepared. It should be drained.
  • Oil should be heated in a non-stick pan. Sliced Onions should be added. It should be stirred and fried over high heat for about two to three minutes till the onions become translucent. Ginger Garlic pasted should be added and it should be cooked briefly.
  • Red chili powder, crushed peppercorn, coriander powder cumin powder and turmeric powder should be added. It should be stirred and fried briefly and puree of tomatoes should be added.
  • It should be continuously cooked over high heat for two to three minutes. It should be continuously stirred till masala becomes thick.
  • Whisked skimmed milk yogurt, half the quantity of chopped fresh coriander, Garam masala powder and into leaves should be added. It should be stirred well and should be cooked for two minutes.
  • The quartered button mushrooms should be added. Salt as per your taste should be added. It should be stirred and fried over high heat for about two to three minutes. It should be removed from heat.
  • Cooked rice and masala mushroom should be arranged in alternate layers in a dish. Kewra water, the skimmed milk with saffron and the chopped fresh coriander and mint leaves should be sprinkled. You should ensure your topmost layer to be Rice.
  • The assembled Biryani should be covered with a lid of tight fitting and the edges should be sealed with kneaded Atta dough.
  • The sealed dish should be kept on a medium hot tama and it should be left for ten to fifteen minutes. Few burning charcoal can also be kept on the lid. Simultaneously, you should leave the sealed dish in an oven that has been pre-heated for about ten to fifteen minutes.
  • You should break the seal and open the Biryani. This should be done just before serving.
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Tomato Rice

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

  • 5-6 tomatoes
  • 1 large capsicum or 2 small capsicum
  • 1 large onion or 2 small onions
  • 1 inch ginger
  • 6-7 garlic flakes
  • 1/4 or 1/2 cup fresh coconut or dry coconut
  • 1 tsp cumin seeds/jeera powder
  • 1 tsp cumin seeds
  • 3 cloves
  • 1 inch cinnamon
  • 3 tbsp oil
  • 2 cups HARYANA KING BASMATI rice
  • Salt
  • Water
  • Coriander leaves and fresh coconut for garnishing

Method Of Preparation

  • Onions and Capsicum should be sliced.
  • A fine paste of tomatoes, garlic, ginger, green chilies, coconut, cinnamon, cloves, jeera powder should be made.
  • The rice should be cleaned and washed. The Rice should be soaked for about 20-25 minutes. Ghee or oil should be heated in a pan.
  • The cumin seeds and the bay leaves should be fried.
  • The sliced onions should be added and browned.
  • The sliced capsicum should be added and it should be cooked for two-three minutes.
  • The masala paste should be measured in a measuring cup. It should be added.
  • If you are cooking 2 cups of Rice, you would require paste of 4 cups.
  • If the yield of the paste is less, water should be added.
  • Salt should be added and it should be covered and cooked till it’s done.
  • Tomato rice should be garnished with chopped coriander leaves and freshly grated coconut.
  • You should serve it hot.
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Rajma Chawal

Rajma Chawal is often cooked in a Punjabi house.
This recipe of one pot rajma is an extremely fascinating and magnificent recipe of my mom in law. The specialty of this dish owes to her. This dish requires no grinding and no frying at all.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

  • 1 and half cup rajma/red kidney beans, soaked overnight
  • 2 medium sized onions, finely chopped
  • 4-5 medium sized tomatoes, finely chopped
  • 1 and half tablespoon ginger-garlic, chopped
  • 1 or 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 1/2tsp red chili powder or as required
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp punjabi garam masala powder or as required
  • 1 tsp dry mango powder/amchur or as required
  • 3 tbsp butter, preferably white butter or 3 tbsp oil or ghee
  • 6 to 7 cups water
  • Salt or rock salt as required
  • Some coriander leaves for garnish

Method Of Preparation

  • The onions and the capsicum should be sliced.
  • Smooth paste of ginger, tomatoes, garlic, green chilies, coconut, cloves, cinnamon, and jeera powder should be made.
  • The rice should be cleaned and washed. You should soak the rice for 20-25 minutes in a pan. You should heat ghee or oil.
  • The bay leaves and the cumin seeds should be fried.
  • Sliced onions should be added and browned.
  • The sliced capsicum should now be added and it should be cooked for 2 to 3 minutes.
  • The masala paste should be measured in a measuring cup. It should be added.
  • 4 cups of paste would be required for 2 cups of rice.
  • You should add water if the yield of the paste is less.
  • Salt should be added and it should be covered and cooked till it is done.

NOTES

Rajma being cooked in a pot or pan:
The Rajma should be soaked for 8-9 hours. It should be drained and rinsed with fresh water. Enough water should be boiled in a huge pot. Rajma and salt should be added. It should be covered and cooked for about 45 minutes to 1 hour and more, if required. It consumes a lot of time to cook Rajma if it is not cooked in a pressure cooker.

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Rice Kheer

Rice Kheer is extremely famous for being a traditional dessert of the Indian subcontinent. It’s cooking and serving is mostly seen during auspicious occasions. The elation being brought by the festival remains incomplete without this sweet traditional dish.
To give an exceptional taste to Rice kheer, Saffron strands and Dry Fruits can be added as per your taste. Almonds, Golden raisins and Cashews along with Saffron and Cardamom are added too.

Lets start making chawal ki kheer or rice kheer:

  • Wash and soak Birayani Rice for 30 minutes. While the rice is in soaking,blanch nuts inhot water and peel off the skin, chop them and set aside.
  • Drain and keep aside.
  • Add milk to a heavy bottom pot and bring it to boil on a medium flame.
  • When it turns hot, add drained rice. Keep often stirring to prevent burning.
  • Cook until rice is soft and slightly mushy. Add sugar to suit your taste.
  • Lower the flame and cook until the kheer thickens. Add nuts and cook for 5 more minutes. If adding raisins just do it towards the end. Do not cook after adding them.
  • Garnish Rice Kheer with nuts before serving.
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Poha

Poha is exceedingly nutritious and is easy to cook. It is mostly eaten for breakfast or lunch. Add magical flavour to Poha by serving the Poha with Mint-Coriander chutney!

INGREDIENTS

  • 2 Cups poha (flattened rice)
  • 2 Tbsps vegetable/ canola/ sunflower cooking oil
  • 1 Tsp mustard seeds
  • 5-6 Curry leaves
  • 2 Green chillies slit lengthwise (optional)
  • 1 Medium onion chopped fine
  • 1 Large/2 medium potatoes quartered and sliced very thin
  • Handful of unsalted peanuts (skins removed)
  • Pinch of turmeric powder
  • Juice of 1/2 a lime
  • Salt to taste
  • Chopped coriander to garnish

Method Of Preparation

  • Method of preparation-Poha should be put in a sieve. It should be washed for 2 minutes under the running water. It should be kept aside for draining.
  • Ghee or oil should be heated in a pan. Peanuts and potatoes should be put in pan and should be stirred frequently. It should be cooked for two to three minutes.
  • Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
  • If the mixture appears to be dry, more water should be added.
  • It should be cooked for about a minute. The fire should be turned off. Lime juice should be poured over Poha and it should be mixed well.
  • It should be garnished with chopped coriander and it should be served while being hot. The taste of Poha becomes exceedingly exquisite if served with Mint-Coriander chutney.
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Moong Khichdi

Haryana King basmati rice
Carrots
Cauliflower
Ginger
Green Chillies
Cumin Seeds
Cinnamon
Crushed pepper corn
Turmeric powder
Salt
Sprouted green moong

1 cup
2 med. sized
4-6 med ,sized florets
Ginger 1 inch knob
3-4
1 tspn
1 inch stick
1/2tblspn
1/2 tblspn
to taste
to taste

Method Of Preparation

  • Basmati Rice should be picked and washed in a lot of water. It should be soaked in adequate water for half an hour. This should be followed by draining the water.
  • Cauliflower should be cut into small florets. The stem of Green chilies should be removed and it should be split into two.
  • Ghee should be heated in a non-stick pan and cumin seeds should be added. It should be stirred and fried over high heat till the color starts changing.
  • Cinnamon stick, crushed pepper corn, slit green chilies and turmeric powder should be added. It should be stirred and fried for some time. Cauliflower and cut carrots should be added and mixed well.
  • The soaked rice should be added and drained. The salt to taste should be added. Two and a half cups of water should be further added.
  • Basmati Rice is brought to a boil. The sprouted Moong is added. The heat is reduced. It is simmered for about fifteen to twenty minutes. It should be stirred continuously till the Rice becomes lightly mashed and cooked completely.
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Vegetable Briyani

Let your longings loose with Haryana King Basmati Rice, exquisitely prepared and served as Vegetable Biryani-this exquisite dish is made incomparable using spices in appropriate proportions. Haryana King Rice is extensively used for preparing an array of Indian dishes.

Haryana King Biryani Rice
Mint leaves
Coriander leaves
Water
Kewra essence
Saffron
Almonds
Raisins
Cashewnuts
Turmeric powder
Salt
Red chilli powder
Potatoes
Cauliflower florets
Peas
Cumin seeds
Carrots
Peppercorns
Cloves
Bayleaves
Cardamoms
Cinnamon
Refined
Onions

2 cups
sprigs
1 bunch
3 1/2 cups
few drops
1/2 tsp (disso- 1tsp milk)
20 gms
20 gms
20 gms
1 tsp
taste
(diced)
1 1/2cup
1 cup
1 cup
1/2 cup (diced)
8
6
2
4
1 stick
oil 50 gms
2 (Sliced)

best long grain basmati rice for biryani

Method Of Preparation

  • Basmati Rice should be washed and soaked.
  • It should be drained and kept aside. Onions should be fried in oil and should be set aside.
  • Vegetables and whole Masala are added to the same oil. It should be cooked for few minutes.
  • Basmati Rice should be added and it should be fried till the grains separate.
  • Salt, turmeric powder, chili powder and water are added.
  • After the rice gets 3/4th cooked, saffron is added and it should be cooked till it is done.
  • Kewra essence should be sprinkled. It should be garnished with almonds, chopped cashew nuts, fried onions, raisins, fresh mint and coriander leaves. It should be served when it is steaming hot with Raita.
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Chilled Banana & Pistachio Rice Pudding

1/2 Teaspoon ground cardamom
1/8 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1/4 Cup plus 1 tablespoon sugar
1/2 Cup Haryana King Basmati Rice, rinsed and drained
2 Cups milk
1 Cup cream
1/4 Cup pistachios, shelled and chopped, plus extra for garnish, if desired
1 Banana

Method Of Preparation

  • The butter should be melted over low heat in a medium saucepan. It should be stirred with the cinnamon, cardamom, nutmeg and sugar. It should be cooked for 1 minute by stirring consistently.
  • Rice, Milk and cream should be added and stirred. The mixture should be brought to a simmer over high heat. The heat should then be reduced for maintaining a simmer. The rice should be cooked uncovered till it becomes tender. It should be stirred occasionally for about 20-25 minutes.
  • It should be removed from the heat and the pan should be set aside. It should be kept uncovered till the Rice cools to the room temperature. It would take about 30 minutes to 1 hour. After the cooling of the Rice, the Banana is peeled and diced.
  • The Banana and pistachios should be stirred. Then the pudding should be covered and refrigerated till it becomes chilled. It should be garnished with extra Pistachios if desired.
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SOUTH INDIAN BASMATI RICE

Haryana King Basmati Rice
Red chillies
Split channa dal
Peanuts
Coriander seeds
Cashewnuts
Fenugreek seeds
Salt
Heeng
Curry leaves
Split urad dal
Oil
Tamarind pulp

3 cups
8
2 tsp
2 tsp
2 tsp
1 tsp
1 tsp
to taste
a pinch
few
2 tsp
½ cup
1 cup

indian basmati rice suppliers

Method Of Preparation

  • Basmati Rice should be boiled and drained. Half tea spoon Oil should be heated.
  • Fenugreek seeds, heeng, turmeric powder, red chilies and tamarind pulp should be added. It should be cooked till it becomes thick. It should be removed and kept aside.
  • oriander seeds, red chilies and split urad dal should be roasted.
  • Basmati Rice should be put in a pan. The powder should be sprinkled over Rice.
  • The remaining oil is taken and split channa dal, peanuts and cashew nuts are fried till golden brown color is attained. Curry leaves should be added.
  • This mixture should be poured over Haryana king basmati rice.
  • Tamarind mixture should be added to Rice and it should be mixed well.
  • It should be served hot with Papads and Wafers.
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