RICE RECIPES  
Murg Pulao
Over the centuries, creative Indian cooks have turned rice into many novel dishes using local ingredients. Dulisons, presents one of the best-known Murg Pulao- the classic rice recipe for gourmets with a magnificent flavor.

Aggarwal FOODS Ashok Chakra basmati rice 1 ¼ cup
Ginger 1 inch knob
Chicken mince 250 gms
Garlic 6-8 cloves
Red chilli powder 1 tspn
Lemon juice 1 tblspn
Salt to taste
Coriander powder 1 tspn
Green chillies 4-6
Onion 1 med.sized
Tomatoes 2 med.sized
Fresh coriander leaves ¼ cup
Fresh mint leaves ¼ cup
Oil 1 ½ tspn
Cumin seeds 1 tspn
Bay leaf 1
Pepper corns 4-5
Cloves 2
Green cardamoms 2
Cinnamon 1-inch piece





Method Of Preparation
Pick and wash Aggarwal FOODS Ashok Chakra basmati rice in plenty of water and soak rice in sufficient water for half an hour. Peel and grind ginger and garlic to a fine paste.
Mix chicken mince with ginger garlic paste, red chilli powder, coriander powder, lemon juice and salt to taste. Mix well and refrigerate until required.
Wash green chillies, remove stem and finely chop. Peel and finely slice onion. Wash and finely chop tomatoes. Clean, wash and finely chop green coriander and mint leaves.
Heat oil in a non stick pan, add cumin seeds and stir fry till they start changing colour. Add bay leaf, pepper corns, cloves, green cardamom, cinnamon and chopped green chillies. Add sliced onion and saute on high heat until the onion turns translucent.
Stir briefly and add the marinated chicken mince. Cook on high heat for two to three minutes, stirring continuously.
Add chopped tomatoes, green coriander and mint leaves and continue cooking for three to four minutes more. Drain and add the soaked basmati rice and salt to taste, mix well.
Add two and half cups water (preferably hot). Add salt and mix well. Bring to a boil and cook on high heat stirring gently but frequently till the water is almost absorbed.
Reduce the heat, cover the pan with a tight fitting lid and cook for another three to five minutes or till the rice is done.


Manpansand Rice
Aggarwal FOODS Sona Jee Super basmati rice 1 ½ cups
Salt to taste
Lemon grass 2 inch stalk
Carrots 2 medium sized
Cauliflower ¼ small sized
Cabbage ¼ small sized
Spinach 12-16
Star anise 2
Cornflour 1½ tblspn
Shelled green peas ½ cups
Soya Sauce 1 tblspn
Crushed black pepper 1 tblspn


Method Of Preparation
Pick and wash Aggarwal FOODS Sona Jee Super basmati rice in plenty of water and then soak for about half an hour. Drain well.
Boil Aggarwal FOODS Sona Jee Super basmati rice in salted boiling water until completely cooked. Drain and keep warm.
Wash, peel and cut carrots into half cm cubes.Wash lemon grass stalk.
Separate cauliflower into small florets and wash them. Soak them in warm salted water and keep aside.
Cut cabbage into half cm chunks. Clean, wash and trim spinach leaves.
Dissolve corn flour in half cup water.
Take three cups of water in a pan, add lemon grass, star anise and carrots and bring; it to boil. Continue to cook in boiling water for three minutes, reduce hat and add green peas and cauliflower florets.
Simmer till green peas and carrots are just done. Stir in cabbage and spinach leaves. Season with salt and crushed pepper corn.
Add soya sauce, bring it to a boil and stir in cornstarch dissolved in water while stirring continously. Simmer for half a minute. Arrange rice in a large service bowl and pour cooked vegetables over the rice and sprinkle sesame oil on top.
Serve immediately.


Vegetable Biryani
Discover the ultimate taste of Aggarwal FOODS Sona Jee Gold basmati rice, finely cooked and served as Vegetable Biryani- the exotic dish that is painstakingly blended using finest of spices in exact proportions. Aggarwal FOODS Sona Jee Gold basmati rice can be used to prepare any range of dishes where Indian taste and flavor has to be characterized.

Aggarwal FOODS Sona Jee Gold 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 Aggarwal FOODS Sona Jee Gold 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 Aggarwal FOODS Sona Jee Gold 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.