Cumin flavored vegetable Pulao is one of the most popular dishes to be served in Indian Dining. Vegetable Pulao cooked using premium quality super Basmati Rice is certainly a tempting inclusion in the menu with its sweet smelling aroma and mouthwatering taste.

DUNAR Basmati Rice 1 ¼ cups Spinach 2 medium sized bundles Ginger 1 one inch knob Green 2 cardamom Garlic 4-6 cloves Green 2-3 chilies Oil 1 ½ tea spoon Cumin Seeds 1 tea spoon Bay leaf 1 Cloves 2 Pepper corns 5 Frozen Corn kernels ¾ cup Black cardamom 2 Cinnamon 1 inch piece Mace 1 blade Lemon juice 1 table spoon Salt to taste

Method of Preparation :

• Wash DUNAR Basmati Rice in plenty of water and then soak it in water for half an hour.
• Wash and chop spinach.
• Thaw frozen corn kernels till they are soft.
• Peel, wash, and finely chop ginger and garlic. Wash green chilies, remove stem and then slit them into two.
• Heat oil in a non-stick pan, add cumin seeds and when they start to change color, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamon and mace. Stir fry briefly.
• Add chopped ginger, garlic and slit green chilies
• Cook on medium heat for a minute.
• Add Corn Kernels and continue cooking for two to three minutes. Drain and add DUNAR Basmati Rice, stir gently for about a minute.
• Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat stirring gently, but continuously.
• When water is almost absorbed, add lemon juice and lower the heat.
• Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.

The nutritional value of Soya chunks and a variety of vegetables put in this Pulao, promotes healthy eating. The sweet fragrance, rich color, texture, aroma and exotic taste of DUNAR rice would surely make cooking and dining a pleasure.

DUNAR Basmati Rice 1 ½ cups Ginger 1 inch knob Tomatoes 2 medium size Onion 1 medium size Fresh Coriander Leaves ¼ cup Soya Chunks 1 ½ cups Cumin Seeds 1 tea spoon Coriander Powder 2 tea spoon Red Chili Powder 1 tea spoon Turmeric Powder 1 tea spoon Garam Masala 1 tea spoon Salt to taste

Method of Preparation :

• Wash DUNAR Basmati Rice in plenty of water and soak it in water for half an hour.
• Peel and chop onion and ginger.
• Wash and chop tomatoes.
• Clean, wash and finely chop fresh coriander leaves.
• Soak Soya Chunks in hike-warm water for fifteen minutes and squeeze to remove excess water and cut each piece into two.
• Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle.
• Add chopped onion and sauté for two minutes. Cook on medium heat, stirring continuously till onions turn brown.
• Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking on medium heat for three to four minutes or until tomatoes are cooked.
• Add Soya Chunks, DUNAR Basmati Rice and chopped fresh coriander leaves and stir gently for a minute. Stir in three cups of water, Garam Masala Powder salt to taste and bring it to a boil.
• Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.

The DUNAR Basmati Rice, which has a unique nutty flavor, is used in cooking a wide variety of rice dishes. Navratan Pulao with its aromatic flavor and mouthwatering taste is a royal dish, which is heavily garnished with cashew nuts, almonds and sultanas.

DUNAR Basmati Rice 250 grams Green Food Color 6 drops dissolved in 1 tea spoon water Red Food Color 4 drops dissolved in 1 tea spoon water Peas 60 gram, boiled Egg White portion 60 grams, boiled and chopped Tomatoes 60 grams, diced Cumin ½ tea spoon Salt to taste Green Chilies 2, Fine Chopped Coriander Leaves 1 tea spoon Cinnamon 1 stick Cloves 6 Peppercorns 12 Green Cardamoms 4 Ginger 15 grams Garlic 6 Cloves Onions 60 grams, sliced Ghee 60 grams Water 450 ml

Method of Preparation :

• Wash and soak DUNAR Basmati Rice for 20 minutes.
• Heat the ghee, add the onions, garlic and fry till done.
• Add salt, green chilies, cumin seeds and ginger till done.
• Add DUNAR Basmati Rice, water and cook till tender.
• Divide the cooked DUNAR Basmati Rice into three equal parts.
• In the I Part, add Green Food Color, peas, coriander leaves and mix.
• In the II Part, add Red Food Color and diced tomatoes and mix.
• In the III Part, add only chopped egg white or fried paneer cubes.
• Set them in a dish keeping three separate heaps. Garnish with cashew nuts, almonds, sultanas (The arrangement can be varied by making three different layers of one color each).

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

DUNAR Basmati Rice 1 ¼ cup Ginger 1 inch knob Chicken Mince 250 grams Garlic 6-8 cloves Red Chili Powder 1 teaspoon Lemon Juice 1 table spoon Salt To taste Coriander Powder 1 tea spoon Green Chillies 4-6 Onion 1 medium size Tomatoes 2 medium size Fresh Coriander Leaves ¼ cup Fresh Mint Leaves ¼ cup Oil 1 ½ tea spoon Cumin Seeds 1 tea spoon Bay Leaf 1 Pepper Corns 4-5 Cloves 2 Green Cardamoms 2 Cinnamon 1-inch piece

Method of Preparation :

• Wash DUNAR Basmati Rice in plenty of water and soak rice in water for half an hour.
• Peel and grind ginger and garlic to a fine paste.
• Mix chicken mince with ginger garlic paste, red chili powder, coriander powder, lemon juice and salt to taste.
• Mix well and refrigerate until required.
• Wash green chilies, onion, tomatoes and chop fine.
• Wash chop green coriander fine along with mint leaves.
• Heat oil in a nonstick pan, add cumin seeds and stir fry till they start changing color.
• Add bay leaf, pepper corns, cloves, green cardamom, cinnamon and chopped green chillies.
• Add sliced onion and brown 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 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 the mixture to a boiling stage 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.

DUNAR Basmati rice 1 ½ cups Salt To taste Lemon Grass 2 inch stalk Carrots 2 Medium size Cauliflower ¼ small sized Cabbage ¼ small sized Spinach 12-16 Star anise 2 Corn Flour 1½ table spoon Shelled Green Peas ½ cups Soya Sauce 1 table spoon Crushed Black Pepper 1 table spoon

Method of Preparation :

• Wash DUNAR Basmati Rice in water and then soak for about half an hour and rinse well.
• Boil DUNAR Basmati Rice in salted boiling water until completely cooked. rinse and keep warm.
• Wash, peel and chop 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.
• 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 heat 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 continuously. 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.

Rice, usually considered as staple in a south Indian rice is mostly served with sambar and rasam. DUNAR Basmati 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.

DUNAR basmati Rice 3 cups Red Chilies 8 Split Channa Dal 2 tea spoons Peanuts 2 tea spoons Coriander Seeds 2 tea spoons Cashew Nuts 1 tea spoon Fenugreek seeds 1 tea spoon Salt To taste Heeng A pinch Curry Leaves Few Split Urad dal 2 tea spoons Oil ½ cup Tamarind Pulp 1 cup

Method of Preparation :

• Boil and rinse DUNAR Basmati Rice.
• Heat ½ tea spoon oil.
• Add the fenugreek seeds, red chilies, Heeng, turmeric powder and tamarind pulp.
• Cook till thick. Remove and keep aside.
• Roast coriander seeds, split Urad Dal and Red chilies.
• Pour DUNAR Basmati Rice in a pan. Sprinkle the powder over rice.
• Take the remaining oil and fry peanuts, cashew nuts 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.