Vegetable Pulao

Cumin flavored Vegetable Pulao is one of the most popular dishes to be served in Indian Dining.

Vegetable Pulao cooked using premium quality super Basmati Rice is certainly a tempting inclusion in the menu with its sweet smelling aroma and mouthwatering taste. Vegetable Pulao is one of the most preferable Indian Basmati Rice Receips

Shri Lal Mahal Basmati Rice

1 ¼ cups

Spinach

2 medium sized bundles

Ginger

1 one inch knob

Green

2 cardamom

Garlic

4-6 cloves

Green

2-3 chilies

Oil

1 ½ tea spoon

Cumin Seeds

1 tea spoon

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 table spoon

Salt

to taste


Method of Preparation :

  • Shrilalmahal Basmati Rice in plenty of water and then soak it in water for half an hour.
  • Wash and chop spinach.
  • Thaw frozen corn kernels till they are soft.
  • Peel, wash, and finely chop ginger and garlic. Wash green chilies, remove stem and then slit them into two.
  • Heat oil in a non-stick pan, add cumin seeds and when they start to change color, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamon and mace. Stir fry briefly.
  • Add chopped ginger, garlic and slit green chilies
  • Cook on medium heat for a minute.
  • Add Corn Kernels and continue cooking for two to three minutes. Drain and add Shrilalmahal 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 color, texture, aroma and exotic taste of Shrilalmahal rice would surely make cooking and dining a pleasure.

Shrilalmahal Basmati Rice

1 ½ cups

Ginger

1 inch knob

Tomatoes

2 medium size

Onion

1 medium size

Fresh Coriander Leaves

¼ cup

Soya Chunks

1 ½ cups

Cumin Seeds

1 tea spoon

Coriander Powder

2 tea spoon

Red Chili Powder

1 tea spoon

Turmeric Powder

1 tea spoon

Garam Masala

1 tea spoon

Salt

to taste


Method of Preparation
:

  • Shrilalmahal Basmati Rice in plenty of water and soak it in 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 and 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 sauté for two minutes. Cook on medium heat, stirring continuously till onions turn brown.
  • Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking on medium heat for three to four minutes or until tomatoes are cooked.
  • Add Soya Chunks, Shrilalmahal 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


The Shrilalmahal Basmati Rice, which has a unique nutty flavor, is used in cooking a wide variety of rice dishes. Navratan Pulao with its aromatic flavor and mouthwatering taste is a royal dish, which is heavily garnished with cashew nuts, almonds and sultanas.

Shrilalmahal Basmati Rice

250 grams

Green Food Color

6 drops dissolved in 1 tea spoon water

Red Food Color

4 drops dissolved in 1 tea spoon water

Peas

60 gram, boiled

Egg

White portion 60 grams, boiled and chopped

Tomatoes

60 grams, diced

Cumin

½ tea spoon

Salt

to taste

Green Chilies

2, Fine Chopped

Coriander Leaves

1 tea spoon

Cinnamon

1 stick

Cloves

6

Peppercorns

12

Green Cardamoms

4

Ginger

15 grams

Garlic

6 Cloves

Onions

60 grams, sliced

Ghee

60 grams

Water

450 ml

 

Shrilalmahal Basmati Rice

1 ½ cups

 

Ginger

1 inch knob

 

Tomatoes

2 medium size

 

Onion

1 medium size

 

Fresh Coriander Leaves

¼ cup

 

Soya Chunks

1 ½ cups

 

Cumin Seeds

1 tea spoon

 

Coriander Powder

2 tea spoon

 

Red Chili Powder

1 tea spoon

 

Turmeric Powder

1 tea spoon

 

Garam Masala

1 tea spoon

 

Salt

to taste



Method of Preparation
:

  • Shrilalmahal Basmati Rice for 20 minutes.
  • Heat the ghee, add the onions, garlic and fry till done.
  • Add salt, green chilies, cumin seeds and ginger till done.
  • Add Shrilalmahal Basmati Rice, water and cook till tender.
  • Divide the cooked Shrilalmahal Basmati Rice into three equal parts.
  • In the I Part, add Green Food Color, peas, coriander leaves and mix.
  • In the II Part, add Red Food Color and diced tomatoes and mix.
  • In the III Part, add only chopped egg white or fried paneer cubes.
  • Set them in a dish keeping three separate heaps. Garnish with cashew nuts, almonds, sultanas (The arrangement can be varied by making three different layers of one color each).


Murg Pulao


Over the centuries, creative Indian cooks have turned rice into many novel dishes using local ingredients. Shri Lal Mahal Foods Ltd presents one of the best-known Murg Pulao - The classic rice recipe for gourmets with a magnificent flavor.

Shrilalmahal Basmati Rice

1 ¼ cup

Ginger

1 inch knob

Chicken Mince

250 grams

Garlic

6-8 cloves

Red Chili Powder

1 teaspoon

Lemon Juice

1 table spoon

Salt

To taste

Coriander Powder

1 tea spoon

Green Chillies

4-6

Onion

1 medium size

Tomatoes

2 medium size

Fresh Coriander Leaves

¼ cup

Fresh Mint Leaves

¼ cup

Oil

1 ½ tea spoon

Cumin Seeds

1 tea spoon

Bay Leaf

1

Pepper Corns

4-5

Cloves

2

Green Cardamoms

2

Cinnamon

1-inch piece


Method of Preparation
:

  • Wash Shri Lal Mahal Basmati Rice in plenty of water and soak rice in water for half an hour.
  • Peel and grind ginger and garlic to a fine paste.
  • Mix chicken mince with ginger garlic paste, red chili powder, coriander powder, lemon juice and salt to taste.
  • Mix well and refrigerate until required.
  • Wash green chilies, onion, tomatoes and chop fine.
  • Wash chop green coriander fine along with mint leaves.
  • Heat oil in a nonstick pan, add cumin seeds and stir fry till they start changing color.
  • Add bay leaf, pepper corns, cloves, green cardamom, cinnamon and chopped green chillies.
  • Add sliced onion and brown 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 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 the mixture to a boiling stage 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


Over the centuries, creative Indian cooks have turned rice into many novel dishes using local ingredients. Shri Lal Mahal Foods Ltd presents one of the best-known Murg Pulao - The classic rice recipe for gourmets with a magnificent flavor.

Shrilalmahal Basmati rice

1 ½ cups

Salt

To taste

Lemon Grass

2 inch stalk

Carrots

2 Medium size

Cauliflower

¼ small sized

Cabbage

¼ small sized

Spinach

12-16

Star anise

2

Corn Flour

1½ table spoon

Shelled Green Peas

½ cups

Soya Sauce

1 table spoon

Crushed Black Pepper

1 table spoon


Method of Preparation
:

  • Wash Shrilalmahal Basmati Rice in water and then soak for about half an hour and rinse well.
  • Boil Shrilalmahal Basmati Rice in salted boiling water until completely cooked. rinse and keep warm.
  • Wash, peel and chop 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.
  • 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 heat 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 continuously. 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.


South Indian Rice


Rice, usually considered as staple in a South Indian Rice is mostly served with sambar and rasam. Shrilalmahal Basmati Rice, cooked in south Indian style contains a delicate blend of spices in it. Finely cooked South Indian Rice is certainly a welcome change in otherwise routine menu.

Shri Lal Mahal Basmati Rice

3 cups

Red Chilies

8

Split Channa Dal

2 tea spoons

Peanuts

2 tea spoons

Coriander Seeds

2 tea spoons

Cashew Nuts

1 tea spoon

Fenugreek seeds

1 tea spoon

Salt

To taste

Heeng

A pinch

Curry Leaves

Few

Split Urad dal

2 tea spoons

Oil

½ cup

Tamarind Pulp

1 cup


Method of Preparation
:

  • Boil and rinse Shrilalmahal Basmati Rice.
  • Heat ½ tea spoon oil.
  • Add the fenugreek seeds, red chilies, Heeng, turmeric powder and tamarind pulp.
  • Cook till thick. Remove and keep aside.
  • Roast coriander seeds, split Urad Dal and Red chilies.
  • Pour Shrilalmahal Basmati Rice in a pan. Sprinkle the powder over rice.
  • Take the remaining oil and fry peanuts, cashew nuts and split Channa dal till golden brown. Add curry leaves.
  • Pour this mixture over Shrilalmahal Basmati Rice.
  • Add the tamarind mixture to rice and mix well.
  • Serve hot with papads and wafers.