Maharashtrian Masala Bhat is a spicy Maharashtrian rice. Be a child once again and add some crushed papad over the top for a crunchy feel! Maharashtrian Masala Bhat Ingredient: 1-1/2 cups / 300 gm Triraj Basmati rice , washed in a number of changes of water, soaked in enough water to cover for 10 minutes, drained...

Veg Dum Biryani originated as a blend of Mughlai and Iranian travelers and merchants. In India, the recipe of biryani developed to its current form.Veg Dum Biryani is a staple food and part of the Indian Cuisine. Prepared with with spices, rice usually basmati and vegetables. Dum pressurize Layer half of the Basmati Rice. Layer the prepared vegetables on top of the Basmati Rice. Ingredient: Triraj...

Veg Paneer Pulaw is an easy one pot Indian rice pilaf cooked with mild spices, veggies and Cottage cheese. Pulaw or pulav is one of the most common rice dishes that are often made in most Indian It is also the one most commonly on the menu for parties or celebrations served along with a yogurt raita. Ingredient ½ cup...

Zarda  is a traditional sweet dish from the Indian subcontinent, made by boiling rice with (orange) food coloring, milk and sugar, and flavored with cardamoms, raisins, saffron, pistachios or almonds. The name Zarda comes from Persian word ‘zard’ meaning ‘yellow’, Zarda is typically served after a meal. In the Indian, zarda still remains a popular dessert on special...

Hyderabadi chicken biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. Hyderabadi Biryani is a staple food and part of the Indian Cuisine. Prepared with Chicken marinated with spices overnight and then soaked in dahi (yogurt) before cooking. The marination is sandwiched Ingredient 500 grams of Pitambar Extra Long Basmati Rice...