Vegetable Lucknowi Dum Biryani

Rewa Bhog is the crown jewel of Shri Rewa Basmati Rice. With its extraordinary grain length, rich aroma, and delicate texture, it stands out as a premium-quality basmati rice. Each grain embodies perfection, making it ideal for elaborate royal dishes like Lucknowi Dum Biryani, where every bite celebrates the individuality of each grain while soaking in the exotic spices

Ingredients

For the Rice:
  • • 2 cups Rewa Bhog Basmati Rice (soaked for 30 minutes)
  • • 4 cups water
  • • 1 bay leaf
  • • 4 cloves
  • • 2 cardamom pods
  • • 1 small cinnamon stick
  • • Salt to taste
For the Vegetable Gravy:
  • • 1 cup mixed vegetables (carrot, beans, cauliflower, peas, and potatoes, cut into medium cubes)
  • • 1 large onion (finely sliced)
  • • 1 tbsp ginger-garlic paste
  • • 1/2 cup thick yogurt (whisked)
  • • 1/4 cup fried onions
  • • 2 medium tomatoes (pureed)
  • • 1/2 tsp turmeric powder
  • • 1 tsp red chili powder
  • • 1 tsp coriander powder
  • • 1 tsp garam masala
  • • 1/2 tsp nutmeg powder (optional, for a royal touch)
  • • 2 tbsp ghee
  • • Fresh mint leaves and coriander leaves (chopped)
For the Dum Layers:
  • • 1/4 cup saffron-infused milk (a few strands of saffron soaked in warm milk)
  • • 2 tbsp rose water or kewra water (optional, for aroma)
  • • 1/4 cup fried onions for garnish
  • • 2 tbsp ghee

Method

Step 1: Cook the Rice
  • 1. In a large pot, boil water with bay leaf, cloves, cardamom, cinnamon, and a pinch of salt.
  • 2. Add the soaked Rewa Bhog Basmati Rice and cook until it’s 70% done (grains should still have a bite). Drain and set aside. The premium quality of Rewa Bhog ensures each grain remains separate and fluffy.
Step 2: Prepare the Vegetable Gravy
  • 1. Heat ghee in a deep pan and fry the sliced onions until golden brown. Remove half for garnishing.
  • 2. Add ginger-garlic paste and sauté until aromatic.
  • 3. Mix in the tomato puree, turmeric, red chili powder, coriander powder, and garam masala. Cook until the oil separates.
  • 4. Add the mixed vegetables and sauté for 5 minutes.
  • 5. Lower the heat and fold in the whisked yogurt gently. Allow it to cook until the vegetables are tender and coated with spices.
  • 6. Add a handful of chopped mint and coriander leaves for freshness.
Step 3: Assemble the Biryani for Dum Cooking
  • 1. In a heavy-bottomed pot, layer half the vegetable gravy at the base.
  • 2. Spread half the cooked Rewa Bhog Basmati Rice over the gravy.
  • 3. Drizzle half the saffron-infused milk, rose water, and fried onions over the rice. Add 1 tbsp ghee.
  • 4. Repeat the layers with the remaining vegetable gravy and rice. Finish with saffron milk, fried onions, and ghee.
  • 5. Seal the pot with a lid or dough to trap the steam (dum cooking). Cook on low heat for 20-25 minutes.
Step 4: Serve
  • 1. Gently fluff the biryani layers to avoid breaking the long, delicate grains of Rewa Bhog Basmati Rice.
  • 2. Serve hot with mint raita, papad, or salan.

Vegetable Pulao

The Vegetable Pulao is a celebration of the versatility and quality of Rewa Super Mogra Basmati Rice. Each grain captures the essence of Shri Rewa Basmati Rice's commitment to excellence, offering a delightful aroma and perfect texture that elevates everyday meals.

Ingredients

  • • 2 cups Rewa Super Mogra Basmati Rice (soaked for 20 minutes)
  • • 1.5 cups mixed vegetables (carrot, beans, peas, and cauliflower, diced)
  • • 1 large onion (sliced)
  • • 1 green chili (slit)
  • • 2 cloves garlic (finely chopped)
  • • 1-inch piece of ginger (julienned)
  • • 1 tsp cumin seeds
  • • 1-inch cinnamon stick
  • • 4 cloves
  • • 2 green cardamom pods
  • • 1 bay leaf
  • • 1 tsp turmeric powder
  • • 1/2 tsp garam masala
  • • 2 tbsp ghee or vegetable oil
  • • Salt to taste
  • • 4 cups water
  • • Fresh coriander leaves and mint leaves for garnish
  • • A handful of fried onions (optional, for garnish)

Method

Step 1: Cook the Rewa Super Mogra Rice
  • 1. Boil 4 cups of water in a deep pot with a pinch of salt.
  • 2. Add the soaked Rewa Super Mogra Basmati Rice and cook until 70% done (the grains should still be firm to the bite). Drain and set aside.
Step 2: Prepare the Vegetable Masala
  • 1. Heat ghee or oil in a wide pan or pot.
  • 2. Add cumin seeds, cinnamon, cloves, cardamom, and bay leaf. Sauté until the spices release their aroma.
  • 3. Add the sliced onions and green chili. Cook until onions turn golden brown.
  • 4. Stir in the garlic and ginger. Sauté for 1-2 minutes.
  • 5. Add the diced vegetables, turmeric powder, coriander powder, and a pinch of salt. Cook on medium heat for 5 minutes, stirring occasionally, until the vegetables soften slightly.
  • 6. Sprinkle garam masala over the vegetables and mix well.
Step 3: Combine and Cook the Pulao
  • 1. Reduce the heat to low. Spread the partially cooked Rewa Super Mogra Basmati Rice evenly over the vegetable masala.
  • 2. Drizzle 1 tbsp of ghee over the rice and sprinkle a handful of chopped coriander and mint leaves.
  • 3. Cover the pot with a tight-fitting lid to trap the steam. Cook on low heat for 15-20 minutes, allowing the rice to absorb the flavors of the vegetables and spices.
Step 4: Serve
  • 1. Gently fluff the rice with a fork to mix the layers without breaking the grains.
  • 2. Garnish with fried onions, fresh coriander, and mint leaves for a burst of flavor and color.
  • 3. Serve hot with raita, papad, or pickle for a complete meal.

Jeera Rice

Rewa Mini Malai is a medium-grain basmati rice known for its smooth texture, rich aroma, and uniform grains. It’s ideal for simple yet flavorful dishes like Jeera Rice, where its lightness and fragrant grains take center stage.

Ingredients

  • 1 cup Rewa Mini Malai Basmati Rice (soaked for 20 minutes)
  • • 2 cups water
  • • 2 tbsp ghee
  • • 1 tsp cumin seeds
  • • 1 bay leaf
  • • 2 green chilies (slit)
  • • Salt to tastes
  • Fresh coriander leaves for garnish

Method

  • 1. Heat ghee in a pan and add cumin seeds, bay leaf, and green chilies. Sauté until fragrant.
  • 2. Add the soaked and drained rice, stirring gently to coat it in ghee and spices.
  • 3. Pour in water, add salt, and cover the pan. Cook on low heat until the rice is fully cooked and fluffy.
  • 4. Garnish with coriander leaves and serve hot with dal or curry.

Kashmiri Pulao

Rewa Malai is perfectly suited for indulgent dishes like Kashmiri Pulao. With its elongated grain length and delicate fragrance, it complements the richness of saffron, nuts, and fruits, making it the perfect choice for this royal dish.

Ingredients

  • 1.5 cups Rewa Malai Basmati Rice (soaked for 30 minutes)
  • • 2 cups milk + 1 cup water
  • • 2 tbsp ghee
  • • 1 cinnamon stick, 2 cardamom pods, 3 cloves
  • • 10 strands of saffron (soaked in warm milk)
  • • 1/4 cup mixed nuts (almonds, cashews, pistachios)
  • • 1/4 cup raisins
  • • 1/2 cup fresh fruits (apple, pomegranate, pineapple)
  • • 1 tbsp sugar
  • • 1 tbsp sugar
  • • Salt to taste

Method

  • 1. Heat ghee in a pan, fry nuts and raisins until golden, and set aside.
  • 2. In the same pan, add whole spices and sauté until aromatic.
  • 3. Add the soaked rice and stir gently for 2 minutes.
  • 4. Pour in milk, water, saffron milk, sugar, and salt. Cook until the rice is tender.
  • 5. Mix in fried nuts, raisins, and fresh fruits. Serve warm, garnished with extra nuts.

Kadhi Rice

Rewa Rozana is a below medium - grain basmati rice perfect for homely dishes. Its soft texture and subtle aroma make it ideal for comforting meals like Kadhi Rice, a quintessential Indian staple.

Ingredients

  • 1 cup Rewa Rozana Basmati Rice (soaked for 20 minutes)
  • • 1 cup yogurt
  • • 2 tbsp gram flour (besan)
  • • 2 cups water
  • • 1 tsp turmeric powder, 1 tsp red chili powder
  • • 1 tsp cumin seeds, 1 tsp mustard seeds
  • • 1/4 tsp asafoetida (hing)
  • • 1 tbsp ghee
  • • Curry leaves, 2 dried red chilies

Method

  • 1. Whisk yogurt, gram flour, turmeric, red chili powder, and water until smooth.
  • 2. Heat ghee in a pan, add mustard seeds, cumin seeds, hing, curry leaves, and red chilies. Pour in the yogurt mixture and simmer for 15 minutes.
  • 3. Cook rice separately and serve hot with kadhi on top, garnished with coriander.

Khichdi

Rewa Diamond Regular is a short-grain basmati rice perfect for comforting one-pot meals like Khichdi. Its soft, starchy texture blends beautifully with lentils, making it a wholesome and hearty dish.

Ingredients

  • • 1 cup Rewa Diamond Regular Basmati Rice
  • • 1/2 cup yellow moong dal (split yellow lentils)
  • • 1/4 tsp turmeric powder
  • • 1 tsp cumin seeds
  • • 2 tbsp ghee
  • • 1-inch ginger (grated)
  • • 1 green chili (slit)
  • • Salt to taste
  • • Fresh coriander for garnish

Method

  • 1. Wash rice and dal together and soak for 20 minutes.
  • 2. Heat ghee, add cumin seeds, green chili, and ginger. Sauté for a minute.
  • 3. Add rice, dal, turmeric, and salt with 4 cups of water. Cook until soft and mushy.
  • 4. Serve hot with ghee drizzled on top, accompanied by pickle or curd.

Curd Rice

Rewa Super Sehore is perfect for curd rice with its soft, fluffy texture that absorbs flavors beautifully. Its grains provide the perfect balance of firmness and creaminess, ideal for this simple yet flavorful South Indian dish.

Ingredients

  • • 1 cup Rewa Super Sehore Basmati Rice (cooked and cooled)
  • • 1 cup curd (yogurt)
  • • 1/4 cup milk
  • • 1 tbsp ghee
  • • 1 tsp mustard seeds
  • • 1/2 tsp asafoetida (hing)
  • • Curry leaves, 1 green chili (chopped)
  • • 1 tbsp grated ginger
  • • Salt to taste
  • • Pomegranate seeds and coriander for garnish

Method

  • 1. Mash the cooked rice slightly and mix with curd and milk. Add salt and set aside
  • 2. Heat ghee, add mustard seeds, hing, curry leaves, green chili, and grated ginger. Pour this tempering over the curd rice.
  • 3. Garnish with pomegranate seeds and coriander. Serve chilled or at room temperature.

Get in touch

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