817 Elephant Basmati Rice, by India's leading exporters and Rice Millers

	ZAFRANI RICE INGREDIENTS 817 Elephant Pure Basmati Rice 3 cups (24oz). Sugar 5 cups (40oz). Pure Ghee 1 cup (8oz). Orange Juice (freshly squeezed) 1 cup. Milk 1 tablespoon. Saffron 1 tablespoon. Raisins, Almonds, Pistachio, Cashewnuts, Orange 1 whole. Silver Varq 4 leaves. METHOD Half cook the rice with few drops of pure ghee. Let it cool for 10- 15 minutes. Blanch the Almonds. Shred almonds and pistachios and roast almonds in few drops of ghee. Separate orange grains from skin. Make sugar syrup in ½ cup of water. Add raisins and saffron soaked in milk to syrup. Add few drops of orange colouring. Heat ghee in a heavy bottom pan fry and the rice. Slowly add the sugar syrup. Cook for 5 minutes on slow fire. Add orange juice and cook again for 5 minutes. Garnish with orange grains, dry fruits and silver varq. Serve Hot.
	LEMH-WA-REZZ INGREDIENTS 817 Elephant Pure Basmati Rice 200 g. (16 oz). Sultanas Kishmish) 25 g. Cashewnuts 25 g. Chironji 25 g. Almonds 25 g. Pistachios 25 g. Saffron 78 strands. Salt to taste. . Butter or vegetable oil for cooking. METHOD Heat water and bring to boil. Add soaked rice and boil with whole spices, saffron and salt, till done. Heat oil in a pan. Add cleaned sultanas, cashewnuts, chironji almonds and pistachios. Fry till golden brown. Mix into cooked rice and serve hot with kebabs of your choice.
	TOMATOES STUFFED WITH RICE INGREDIENTS 817 Elephant Pure Basmati Rice 2 cups(16oz). Red Tomatoes 6 large. Bay leaves3. Cinnamon sticks3. Pinch of Saffron. Onions 3 (finely chopped). Garlic 20g. Tomato puree 2 cups (16oz). Salt and Oregano to taste. Butter or Vegetable Oil for cooking. METHOD Boil 817 Elephant Pure Basmati Rice in water flavored with bay leaves, cinnamon and saffron. The Tomatoes: Wash and dry the tomatoes and cut off thin slice from the top. Scoop out pulp and fill the tomato shells with seasoned rice. Steam the tomatoes lightly in an upright position, and garnish with fresh celery. The Gravy: Sauté finely chopped onions and garlic in butter. Add tomato puree and sauté for another 5 minutes. Liquidise the mixture and add salt and oregano to taste. Transfer the gravy into a serving dish and top with stuffed tomatoes. To be served hot.
	GUCCHI PULAO INGREDIENTS 817 Elephant Pure Basmati Rice 200 g. (116 oz). Morel mushrooms (dried) 50 g. Cumin seeds 1 tbsp., Processed cheese 50 g. Pomegranate seeds 1 tbsp. Saffron 7-8 strands. Salt to taste. . Almonds, Walnuts and raisins to garnish. METHOD Soak morels overnight and wash thoroughly. Mix grated processed cheese with pomegranate seeds and cumin seeds for stuffing. Cut off the stalks and fill with stuffing. Bring water to boil with whole spices, saffron and salt. Add soaked rice and cook till done. Add morels and seal the container with kneaded dough. Cook on slow flame for 100 minutes. Garnish with almonds, walnuts and raisins. Serve hot. Next Page>>