Khushboo extra long basmati Rice

About the Product:

Khushboo extra long basmati Rice is premium quality, good, ripe rice with a pleasant aroma and taste. Each long leaf remains unique and beautiful after cooking. Basmati rice has always been India’s pride in being the best premium and quality, old and mature rice, harvested in the Himalayan hills for centuries. The word ‘Basmati’ means ‘fragrant’ or ‘sweet’ in Sanskrit. True to its name, it is this delicious aroma that separates Basmati rice from other rice. It is also delicious to the taste, with long grains that become much longer after cooking.

Basmati rice is specially fragrant and lengthy-grained and firstly comes from Afghanistan/Pakistan. Basmati rice is in particular grown at the foot of the Himalayas. This form of rice is traditionally served as an accompaniment to many exclusive Indian specialties. For the advertising of the unique Basmati rice sorts there’s the so-referred to as Code of exercise on Basmati, which specifies precisely how Basmati rice need to be made. The rice may additionally include a maximum of 7% overseas components, the grains ought to be at the least 6.5 millimeters lengthy.More Details

Uses of Khushboo extra long basmati Rice in Cooking:

• Basmati rice is a staple in Indian delicacies.
• Basmati rice is used to put together many flavors of rice along with caraway rice, steamed saffron rice, and brown rice.
• Basmati rice may be used in many methods for the instruction of a huge variety of Indian dishes consisting of versions of pulao or pilaf, pea pulao, bird biryani, vegetable pulao and so on.
• Basmati rice is likewise used to put together an Indian area of expertise known as “Khichri” by means of cooking the rice in conjunction with exceptional forms of lentils.
• Basmati rice is also used to prepare sweet Indian dishes along with kheer or paysum.

Storage:

Store in an airtight container, in a cool, dry place.

Health Benefits:

– Helps control diabetes

– High on Fiber

– Reduce the risk of heart disease

– Reduce the risk of cancer

– Rich in vitamins

Recipe for making Hyderabadi Biryani with Khushboo extra long basmati Rice

One of the favorite dish Chicken Biryani. Everyone likes to eat it in the India, Pakistan but now a days it is also popular in European like Germany and other part of world as well, but if you want to make such tasty biryani at home, then don’t worries we will give u an ontantice Biryani recipe with step by step guide so you can make it easily at home and can enjoy the original test of Biryani at home.So lets start our recipe

served for : 4 – 6

Time: 30 Minutes to 1 Hour

Calorie: 348meal

Type: Non-Veggie

Essential Ingredients

• 500 g Khushboo extra long basmati Rice
• 750 g Chicken
• 4-5 Green Cardamom
• 1 Large Cardamom
• 150 g Curd
• 1/2 cup Yogurt
• 3 Onions
• 4 Tomatoes
• 2 Green Chillies Chopped
• 2 tbsp Garlic paste
• 2 tbsp Ginger paste
• 3 tbsp Biryani masala
• 1 tbsp Kewra water
• 1 pinch Red food color Dissolve in half a cup of water
• 1 big green coriander leaves
• 1 tbsp Mint leaves
• Salt to taste
• One pan Rice cooker Thick and deep bottomed pot/pan

Method

• First wash the rice twice with water. Then soak it and keep it for 10 minutes.While the rice is soaking, wash and clean the chicken.Drain the water and keep the chicken in a separate vessel.After this cut the onion and tomato separately. Finely chop coriander leaves and mint leaves too.
• Now put ghee in a pan and keep it to heat on medium flame. When the ghee becomes hot, add onion, green cardamom, big cardamom and fry till it becomes golden. Then add chicken pieces to it and fry it well while stirring.
• When the chicken is roasted well, add chopped tomatoes, ginger, garlic paste, green chili, curd, biryani masala and a little salt and mix it well. Lower the flame and cook the chicken for 10-12 minutes more. When the chicken pieces become soft, then turn off the flame.
• After this, put rice and a little salt with 2-3 liters of water in a rice cooker and keep it on high flame to boil.When the rice comes to a boil and it is half cooked, then turn off the flame. Filter the rice and spread it on a big plate.
• Now keep a large pan or deep bottomed vessel in low flame. After this, place a layer of rice in it, spread half the chicken over it. Remember we have to make two layers of rice and chicken. (This is Biryani University where the course of Biryani is conducted)
• After that add half colored water to it. Again, spread a layer of half the remaining rice on top of the chicken and spread the layer of chicken on top. Then add colored water. After making a layer of rice and chicken, sprinkle coriander, mint leaves and kewra. Cover the pot and cook on low flame for 10-15 minutes. After that turn off the flame. Take out hot biryani in a plate and eat it with raita and feed it to your loved ones.

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