Ingredients:
1 cup Blusaran Organic Basmati Rice
2 tbsp oil or ghee
1 chopped onion
1 chopped tomato
1 cup mixed vegetables (carrot, beans, peas)
1 tsp cumin seeds
1 bay leaf
1-inch cinnamon stick
2 cloves
Salt to taste
2 cups water
Instructions:
Rinse and soak Blusaran Organic Basmati Rice for 20 minutes. Drain and set aside.
In a pot, heat oil/ghee. Add cumin, bay leaf, cinnamon, and cloves. Let them splutter.
Add onions and sauté until golden. Add tomatoes and cook until soft.
Toss in the chopped veggies, stir, and cook for 2-3 minutes.
Add the rice and sauté gently for a minute.
Pour in 2 cups of water and add salt.
Cover and cook on low heat for 15 minutes or until the rice is fluffy.
Let it rest for 5 minutes before serving. Garnish with coriander.
Ingredients:
1 cup Blusaran Organic Sona Masoori Rice
1 cup coconut milk
1 cup water
1 tbsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
1 green chili (slit)
1 tbsp grated fresh coconut
Salt to taste
Instructions:
Rinse and soak Blusaran Organic Sona Masoori Rice for 20 minutes. Drain.
Heat coconut oil in a pan. Add mustard seeds, let them pop. Add curry leaves and green chili.
Add the rice and sauté gently for a minute.
Pour in coconut milk and water. Add salt.
Cover and cook on low flame for 15–18 minutes.
Once done, fluff gently and garnish with fresh grated coconut.
Ingredients:
½ cup Blusaran Organic Short-Grain Rice
1 liter full-fat milk
¼ cup sugar (adjust to taste)
3–4 cardamom pods
A pinch of saffron (optional)
10 chopped almonds & cashews
1 tbsp raisins
Instructions:
Wash Blusaran Organic Short-Grain Rice and soak for 30 minutes.
In a heavy-bottomed pan, bring milk to a boil.
Add the soaked rice and stir. Cook on low heat, stirring often to prevent sticking.
After 30–35 minutes, when rice is fully cooked and the milk is thickened, add sugar, cardamom, and saffron.
Stir well and simmer for 5 minutes.
In a small pan, lightly fry nuts and raisins in ghee. Add to the kheer.
Serve warm or chilled.
