VEGETABLE PULAO

Cumin flavored vegetable Pulao is one of the most popular dishes to be served in Indian households. Vegetable Pulao cooked using premium quality super basmati rice is certainly a tempting inclusion in the menu with its sweet smelling aroma and mouth watering taste.

Dunar basmati rice	1 ¼ cups
Spinach	2 medium sized bundles
Ginger	1inch knob
Green cardamom	2
Garlic	4-6 cloves
Green chillies	2-3
Oil	1 ½ tspns
Cumin seeds	1 tspn
Bay leaf	1
Cloves	2
Pepper corns	5
Frozen corn kernels	¾ cup
Black cardamom	2
Cinnamon	1 inch piece
Mace	1 blade
Lemon juice	1 tblspn
Salt	to taste

Method Of Preparation

Pick and wash scented basmati rice in plenty of water and then soak in sufficient water for half an hour. Clean and thoroughly wash and chop spinach. Thaw frozen corn kernels till they are soft. Peel, wash, and finely chop ginger and garlic. Wash green chillies, remove stem and then slit them into two. Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf,cloves, pepper corns, green cardamom, black cardamom, cinnamon and macce. Stir fry briefly. Add chopped ginger, garlic and slit green chillies. 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.

NUTRITIOUS PULAO
The nutritional value of Soya chunks and a variety of vegetables put in this Pulao promotes healthy eating. The sweet fragrance, rich colour, texture, aroma and exotic taste of Dunar rice would surely make cooking and dining a pleasure.

Dunar basmati rice	1 1/3 cup
Ginger	1 inch knob
Tomatoes	2 med.sized
Onion	1 med.sized
Fresh coriander leaves	¼ cup
Soya chunks	1 ½ cups
Cumin seeds	1 tspn
Coriander powder	2 tspn
Red chilli powder	1 tspn
Turmeric powder	1 tspn
Garam masala	1 tspn
Salt	to taste

Method Of Preparation

• Pick and wash Dunar basmati rice in plenty of water and soak in sufficient 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. 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 saute for two minutes. Cook on medium heat, stirring continuously till onions turns brown.
• Add coriander powder, turmeric powder, red chilli powder and chopped tomatoes. Continue cooking on medium heat for three to four minutes or untill tomatoes are cooked.
• Add soya chunks, dunar 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.

NAVRATAN PULAO RECIPE

The authentic Indian basmati rice-has a unique nutty flavor is used in cooking a wide variety of rice dishes. Navratan Pulao with its aromatic flavor and mouth watering taste is a royal dish, which is heavily garnished with cashewnuts, almonds and sultanas.

Dunar basmati rice	250 gms
Green colour	6 drops (dissolved in 1 tsp water)
Red colour	4 drops (dissolved in 1 tsp water)
Peas	60gms(boiled)
Egg white	60 gms (boiled and chopped)
Tomatoes	60 gms (diced)
Cumin	½ tsp
Salt	to taste
Green chillies	2 (finely chopped)
Coriander leaves	1 tsp
Cinnamon	1 stick
Cloves	6
Peppercorns	12
Green cardamoms	4
Ginger	15 gms
Garlic	6 cloves
Onions	60 gms (sliced)
Ghee	60 gms
Water	450 ml

Method Of Preparation

Wash and soak Dunar basmati rice. Heat the ghee, add the onions and garlic and fry till done. Add whole spices, salt, green chillies, cumin seeds and ginger and saute. Add the Dunar basmati rice and water and cook till tender. Divide the cooked Dunar basmati rice into three equal parts. To the first part, add the green colour, peas and ciander leaves and mix. To the second part, add the red colour and diced tomatoes and mix well. To the third, add only chopped egg white or fried paneer cubes. Set them in a dish keeping three separate heaps. Garnish with cashwnuts, almonds, sultanas. (The arrangement can be varied by making three different layers of one colour each).

VEGETABLE BIRYANI
Discover the ultimate taste of Dunar Basamti Rice, finely cooked and served as Vegetable Biryani- the exotic dish that is painstakingly blended using finest of spices in exact proportions. Dunar Rice can be used to prepare any range of dishes where Indian taste and flavor has to be characterized.

Dunar basmati rice	2 cups
Mint leaves	few sprigs
Coriander leaves	1 bunch
Water	3 ½ cups
Kewra essence	few drops
Saffron	½ tsp (disso- lved in 1tsp milk)
Almonds	20 gms
Raisins	20 gms
Cashewnuts	20 gms
Turmeric powder	1 tsp
Salt	to taste
Red chilli powder	1 tsp
Potatoes	1 cup (diced)
Cauliflower florets	1 ½ cup
Peas	1 cup
Cumin seeds	1 cup
Carrots	½ cup (diced)
Peppercorns	8
Cloves 6	6
Bayleaves	2
Cardamoms	4
Cinnamon	1 stick
Refined oil	50 gms
Onions	2 (Sliced)

Method Of Preparation

Wash and soak the Dunar basmati rice. Drain and keep aside. Fry onions in oil and set aside. To the same oil, add the whole masalas, vegetables and cook for few minutes. Add Dunar basmati rice and fry till grains separate. Add salt, chilli powder, turmeric powder and water. When rice is ¾th done, add the saffron and cook till fully done. Sprinkle with kewra essence. Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves. Serve steaming hot with raita.

Moti Pulao

Basmati rice 2 cups Paneer 50 gms. Cashewnut Powder 2 tbsp. Whole garam masala A little Salt As per taste Ghee 2 tbsp. Milk ½ cup Cornflour 1½ tbsp. Oil To fry Silver varq 2-3 sheets 1. Soak the rice for about ½ an hour. 2. Grate/mash the Paneer. Add cashew nut powder, corn flour and salt. Mix properly and make into small balls. Deep fry in medium hot oil till light golden brown. 3. Cover these balls with silver paper/varq. 4. Heat ghee in a Kadhai. Add Whole Garam Masala. Once it starts to crackle, add the soaked rice. Mix it lightly and then add water and salt. 5. Take some saffron and mix it in milk. Add this to the rice to give it flavor and color. 6. Once the rice is cooked, serve in a dish and add the paneer and cashew balls covered with silver paper / varq.