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

	PAELLA INGREDIENTS 817 Elephant Pure Basmati Rice 200g. (16 oz). Chicken sausage 200 g. Ham 60g. lobster 100 g. Prawns/shrimps 200g. Mussels 100g. Peas 50g olive oil 60 mi. (3 oz), Capsicum, deseeded and diced 2. Garlic cloves 5. Tomatoes, chopped 250 g. Parsley, chopped 10 g. Turmeric powder 1/2 tbsp. Lemon wedges to garnish. METHOD Clean the meat and seafood and cut and dice. Cook the mussels in a large pan with water, then drain and keep aside. In a large pan, heat oil and fry, Add garlic, tomatoes, parsley, rice seasoning, sausage, mussels, ham and lobster. Sauté for 2 minutes.. Add water, dissolved saffron and turmeric. Bring to boil, stirring occasionally. Cook on slow flame for 3 minutes and transfer to a very large, shallow oven-proof dish, Cover with foil and bake in pre-heated oven at 180 degrees Celsius for an hour. When the rice is nearly tender add prawn/shrimps, burying them in the rice so that they heat through. Garnish with wedges of lemon and parsley sprinkled generously.
	BOILED RICE WITH SEEKH KABABS INGREDIENTS 817 Elephant Basmati Rice 3 cups(24oz). Seekh Kebabs 12 large. Butter or Vegetable Oil for cooking. Lemons 3. Mint leaves. White Onions 6. Butter 100gms. METHOD Boil 817 Elephant Pure Basmati Rice. Divide into 6 dinner plates. Fry Seekh Kebabs till brown. Place two pieces over each plate of rice. Chop the top and bottom portions of each onion and cut into slices. Place one in each plate along with a generous dollop of butter. Add mint and half a lemon.
	LAMB BIRYANI INGREDIENTS 817 Elephant Pure Basmati Rice 200 g. (16 oz), Saffron 7-8 Strands. Butter or vegetable oil for cooking 60 mi. (3 oz). Large onions, sliced 2. , Ginger/garlic paste 2 tbsp. Cumin seeds 2 tbsp. Lamb diced, 250 g. Cinnamon stick 1 , Cloves 8. Peppercorns 2 tbsp. Coriander ground 1/2 tbsp.. Mace ground 1/2 tbsp. lamb stock 125ml(6 oz). Curd 6 tbsp., Double cream 6 tbsp.. Green chillies 2. Salt to taste. Mint leaves to garnish. METHOD Heat oil in a pan and add whole spices. Add sliced onion and fry till translucent. Add ginger/garlic paste and fry till light brown. Add lamb cubes marinated in curd for a minimum of four hours. Fry on high flame till meat is slightly browned. Add salt. Cover with a heavy lid and cook till tender adding small amounts of lamb stock as required. Boil water in large pan. Add presoaked rice and cook till nearly done , Take a large, heavy-bottom pan and transfer the cooked lamb into it. Add the boiled rice and sprinkle with dissolved saffron and cream. Cover with a heavy lid and cook on slow flame (Dum). Serve garnished with green chillies and a sprig of mint.
	HYDERABADI BIRYANI 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 Marinate the meat in curd coriander, crushed garlic, crushed ginger, salt and black pepper powder for a minimum of 4 hours. Heat the oil in a heavy bottomed pan and add cloves, cinnamon, bay leaves and nutmeg. Stir for one minute and add the meat mixture. Cook until the meat is done and dry. Pre cook 817 Elephant Pure Basmati Rice in salt water with saffron. Layer the meat and the rice in 4 layers, beginning with a meat layer at the bottom of a large casserole or pan. Cover with an air - tight lid and cook on a slow, or bake on warm, for half an hour. Uncover just before serving.