India, especially Punjab, is well known for its aromatic long-grain basmati rice. A delight to the senses, aged basmati rice needs to be handled delicately and cooked with care. Use Terragreens Authentic Basmati Rice to make these delicious recipes. Enjoy!!

Gatte ke Chawal – This recipe comes straight from the dry regions of Rajasthan. Combine it with thick curd and seasoning.

for the door
1 cup of kisses
2 tablespoons of oil
½ teaspoon jeera
½ teaspoon chili powder
½ teaspoon of turmeric powder
½ teaspoon coarsely ground coriander seeds
Salt to taste

Mix all the ingredients and make a dough. Roll into ½” thick rolls. Heat 4 cups of water in a large saucepan. Add rolls to boiling water and cook until they begin to float to the top, 4-5 minutes. Drain in colander. Cool and slice in ½ cm thick rounds

for the rice
1 cup of rice – Washed and soaked for ½ hour.
4 cups of water
1 cup of fried onion
Salt to taste
Heat salted water. Add the rice and cook until done. Drain. Cook covered over low heat for 2 minutes. fluff up

For the bagar:
2 tablespoons of oil
½ teaspoon jeera
½ teaspoon of turmeric powder
½ teaspoon chili powder
1 tablespoon Kasuri Methi

Heat the oil. Add jeera and spices. Add the door and cover well. Add Kasuri methi and the rice. Mix until well blended. Serve with thick curd and papad.

Mexican Basmati Rice Salad – Here is a recipe that is a meal in a bowl. Cold rice salad suitable for hot summers.

1 cup basmati rice – cooked and cooled
½ cup rajma – boiled and drained
½ cup corn kernels – boiled and drained
½ green bell pepper – finely chopped
½ red bell pepper – finely chopped
½ yellow bell pepper – finely chopped
1 firm tomato – seeded and finely chopped
1 onion – finely chopped
1 tablespoon olive oil
3-4 garlic cloves – finely minced
1 tablespoon red chili flakes

For the dressing room:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon of honey
1 teaspoon mustard sauce
1 teaspoon soy sauce
1 teaspoon lime zest
Salt to taste

Method:
Mix all the dressing ingredients and beat well. Heat 1 tablespoon of olive oil, add the garlic and chili flakes and sauté for 2 minutes. Add the onions and fry until pink and translucent. Mix all the ingredients and stir gently.

Top with a crisp element:
½ cup of maidana
½ cup of cornmeal
½ teaspoon of salt
2 tablespoons of oil
½ teaspoon sugar
½ teaspoon chili powder
2 tablespoons tomato puree (optional)
oil for frying

method
Combine all ingredients and make a firm dough. Let stand for 15 minutes. Divide into six balls and roll out thin rounds. Cut into triangles and fry in plenty of hot oil until done. Remove excess oil. Serve with Salad for a complete meal.

Aromatic Biryani: This biryani recipe showcases the aroma of long grain basmati rice and is easy too!

2 cups basmati rice
1.5 cups sour curd
1 cup cauliflower
10-12 beans, cut into strips
1 carrot, cut into strips
1 potato, cut into strips
2 onions, finely chopped
½ tablespoon ginger-garlic paste
3 oil tablespoons
½ teaspoon jeera
½ teaspoon of turmeric powder
½ teaspoon red chili powder
½ teaspoon garam masala
½ cup mint, finely chopped
½ cup fresh cilantro, finely chopped
½ cup golden onions
3 nails
1-inch black cinnamon
1 weave patta
1 tablespoon lemon juice
Salt to taste

method
Boil rice with salt and whole spices in enough water. Drain the water when al dente. In a heavy-bottomed skillet, heat 3 tablespoons of oil and add jeera. Fry the ginger-garlic paste for 2 minutes and add the onions. Fry until golden. Add all vegetables and cook until done. Add the curd and all the powdered spices. Cook until thick. Add mint and coriander after turning off the gas.

In a greased baking dish, pour the layer of vegetables and distribute evenly. Add half of the rice and make an even layer. Then repeat. Lemon juice on top and cover. Top with half of the hard-boiled eggs (optional). Bake covered for 15 minutes and serve immediately.

Beetroot Brown Rice – For health lovers, this tasty dish is what will keep you going!

1 peeled and grated beet

1 onion finely chopped
1 teaspoon ginger-garlic paste
1 green chili chopped
1 cup brown basmati rice, soaked for 2-3 hours
2 cups of water
Mint leaves to decorate
1 tablespoon of butter
½ teaspoon jeera
Salt to taste

method
In a pot, heat the ghee, sizzle the jeera. Add the onions and fry until pink and soft. Add the ginger-garlic paste and fry. Add the chopped beets, drained rice, water and salt. Cook for 15 minutes until done. Fluff with the fork. Garnish with mint leaves and serve hot.