Dulisons Recipes

Over the centuries, creative Indian cooks have turned rice into many novel dishes using local ingredients. Dulisons, presents one of the best-known Murg Pulao- the classic rice recipe for gourmets with a magnificent flavor.

Method Of Preparation

• Pick and wash Dunar basmati rice in plenty of water and soak rice in sufficient water for half an hour. Peel and grind ginger and garlic to a fine paste.
• Mix chicken mince with ginger garlic paste, red chilli powder, coriander powder, lemon juice and salt to taste. Mix well and refrigerate until required.
• Wash green chillies, remove stem and finely chop. Peel and finely slice onion. Wash and finely chop tomatoes. Clean, wash and finely chop green coriander and mint leaves.
• Heat oil in a non stick pan, add cumin seeds and stir fry till they start changing colour. Add bay leaf, pepper corns, cloves, green cardamom, cinnamon and chopped green chillies. Add sliced onion and saute on high heat until the onion turns translucent.
• Stir briefly and add the marinated chicken mince. Cook on high heat for two to three minutes, stirring continuously.
• Add chopped tomatoes, green coriander and mint leaves and continue cooking for three to four minutes more. Drain and add the soaked basmati rice and salt to taste, mix well.
• Add two and half cups water (preferably hot). Add salt and mix well. Bring to a boil and cook on high heat stirring gently but frequently till the water is almost absorbed.
• Reduce the heat, cover the pan with a tight fitting lid and cook for another three to five minutes or till the rice is done.

Method Of Preparation

• Pick and wash Dunar basmati rice in plenty of water and then soak for about half an hour. Drain well.
• Boil Dunar basmati rice in salted boiling water until completely cooked. Drain and keep warm.
• Wash, peel and cut carrots into half cm cubes.Wash lemon grass stalk.
• Separate cauliflower into small florets and wash them. Soak them in warm salted water and keep aside.
• Cut cabbage into half cm chunks. Clean, wash and trim spinach leaves.
• Dissolve corn flour in half cup water.
• Take three cups of water in a pan, add lemon grass, star anise and carrots and bring; it to boil. Continue to cook in boiling water for three minutes, reduce hat and add green peas and cauliflower florets.
• Simmer till green peas and carrots are just done. Stir in cabbage and spinach leaves. Season with salt and crushed pepper corn.
• Add soya sauce, bring it to a boil and stir in cornstarch dissolved in water while stirring continously. Simmer for half a minute. Arrange rice in a large service bowl and pour cooked vegetables over the rice and sprinkle sesame oil on top.
• Serve immediately.

Rice, usually considered as staple in a south Indian rice is mostly served with sambar and rasam. Dunar rice, cooked in south Indian style contains a delicate blend of spices in it. Finely cooked south Indian rice is certainly a welcome change in otherwise routine menu.

Method Of Preparation

• Boil and drain the Dunar basmati rice.
• Heat ½ tsp oil
• Add the fenugreek seeds, red chillies, heeng, turmeric powder and tamarind pulp. Cook till thick . Remove and keep aside.
• Roast coriander seeds, split urad dal and red chillies.
• Put Dunar basmati rice in a pan. Sprinkle the powder over rice.
• Take the remaining oil and fry peanuts, cashewnuts and split channa dal till golden brown. Add curry leaves.
• Pour this mixture over Dunar basmati rice.
• Add the tamarind mixture to rice and mix well.
• Serve hot with papads and wafers.

Dulisons offers a winning recipe of highly tasty Mushroom Biryani, which can be served with meat, sea food and plethora of vegetables. The grains of Dunar rice are delicate and slender basmati rice thus are the first choice of gourmet cooks.

Method Of Preparation

• Scrub and wash mushrooms, drain and cut into quarters.
• Pick and wash Dunar basmati rice in plenty of water and soak in sufficient water for half an hour.
• Peel and finel slice onions. Peel ginger, garlic and grind together to a fine paste. Clean, wash and finely chop fresh coriander and mint leaves.
• Wash tomatoes and make a puree in a blender. Whisk the skimmed milk yogurt and keep soak the saffron in one fourth cup warm skimmed milk.
• Boil three to four cups water in a thick bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add.
• Cook for eight to ten minutes, stirring frequentl or until the rice is three fourth done. Drain in a colander.
• Heat oil in a non stick pan, add sliced onions and stir fry over high heat for two to three minutes or until the onion turns translucent. Add ginger-garlic paste and cook briefly.
• Add red chilli powder, coriander powder, crushed peppercorn, cumin powder and turmeric powder. Stir fry briefly and add the pureed tomatoes.
• Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.
• Add the whisked skimmed milk yogurt, garam masala powder and half the quanitity of chopped fresh coriander and int leaves. Stir well and cook for two minutes more.
• Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two or three minutes and remove from heat.
• Arrange the cooked rice and mushroom masala in alternate layers in an over proof dish (or biryani handy), sprinkling the chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron. Ensure that the topmost layer is of rice.
• Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required).
• Keep the sealed dish on a medium hot tama and leave for ten to fifteen minutes. You can also place a few burning charcoal on the lid. Alternately, leave the sealed dish in a pre-heated oven for ten to fifteen minutes.
• Break the seal and open the biryani, just before serving.

Discover the ultimate taste of Dunar Basamti Rice, finely cooked and served as Vegetable Biryani- the exotic dish that is painstakingly blended using finest of spices in exact proportions. Dunar Rice can be used to prepare any range of dishes where Indian taste and flavor has to be characterized.

Method Of Preparation

• Pick and wash Dunar basmati rice in plenty of water and soak rice in sufficient water for half an hour. Wash,peel and cut carrots into one sized pieces.
• Wash and cut cauliflower into small florets. Wash green chilles remove stem and slit them into two.
• Heat ghee in a non stick pan and cumin seeds. Stir-fry over high heat till they start changing color.
• Add cinnamon stick, turmeric powder, crushed pepper corn and slit green chillies and stir-fry for a while. Add the cut carrots and cauliflower and mix well.
• Drain and add the soaked rice and salt to taste, stir briefly and add two and half cups of water.
• Bring the Dunar basmati rice to a rapid boil, add the sprouted moon, reduce heat and simmer for fifteen to twenty minutes, stirring frequently or until the rice is lightly mashed and completely cooked.