SWADISHT KHANE KA RAAZ
Waada Basmati Rice Ke Saath
Every Grain of "Waada Basmati Rice"
is filled with the Goodness of Nature
premium basmati rice brand
12
g3
1121 xxxl basmati rice
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SWADISHT KHANE KA RAAZ
Waada Basmati Rice Ke Saath
Every Grain of "Waada Basmati Rice"
is filled with the Goodness of Nature
waada basmati variety

#WaadaSwadKa

The Promise of Taste Perfection

Welcome to Waada Basmati Rice, where our legacy of excellence spans three generations, dating back to 1952. Choose us for an unparalleled commitment to quality, as each grain reflects our dedication to delivering the finest basmati rice. Our deep-rooted traditions, global presence, innovative packaging, and customer-centric approach make Waada your trusted source for an authentic and delightful culinary experience. Join us on a journey where tradition, taste, and trust converge to redefine the essence of premium basmati rice.

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# Product Categories

Check out our best premium rice collection

5 Kg

Steam Basmati Rice

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basmati rice

Golden Sella Basmati Rice

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30 Kg

Zafrani Basmati Rice

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30 Kg
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# Our Cooking Class

be The Best Chef As You Can Be

Chicken Biryani

Chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice 

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Veg Pulao

Vegetable Pulao (Veg Pulav) is a spicy rice dish prepared by cooking rice with various vegetables and spices. 

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Peri Peri Fried Rice

Peri Peri Rice will definitely be a family favourite. Turn up the heat with extra chilli if you’re feeling fiery. 

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We Provide unparalleled commitment to quality, as each grain reflects our dedication to delivering the finest basmati rice.

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Chicken Biryani

1. Wash the Waada Basmati Rice thoroughly and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. Heat vegetable oil in a pot or pressure cooker. Add grated garlic, grated ginger, minced serrano chili peppers, finely chopped mint, and finely chopped cilantro. Saute for a minute.
3. Add garam masala, ground cinnamon, and salt. Mix well.
4. Add bone-in skin-on chicken thighs or drumsticks to the pot and cook until the chicken is browned.
5. In a separate pot, bring 6 cups of water to a boil. Add 2 teaspoons of salt, smashed green cardamom pods, cumin seeds, and a bay leaf.
6. Add the soaked and drained Waada Basmati Rice to the boiling water. Cook the rice until it is 70-80% cooked. The rice should still have a slight bite to it.
7. Drain the partially cooked rice and layer it over the chicken in the pot or pressure cooker.
8. Cover the pot or pressure cooker with a tight-fitting lid and cook on low heat for 20 minutes. This will steam and cook the biryani.
9. After 20 minutes, remove the pot from heat and let it sit for 10 minutes before opening the lid.
10. Gently fluff the rice with a fork and serve the Chicken Biryani hot.

VEG PULAO

1. Rinse the Waada Basmati Rice thoroughly in water until it runs clear of starch. Soak the rice in enough water for 20 to 30 minutes. After soaking, strain the rice and keep it aside.
2. Heat vegetable oil or ghee in a pan or pressure cooker.
3. Add the whole spices (cinnamon, cloves, cardamom, star anise, etc.) to the hot oil or ghee and sauté for a minute until fragrant.
4. Add the thinly sliced onion to the pan and sauté until it turns golden brown.
5. Add the ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.
6. Add the mixed vegetables to the pan and sauté for 2-3 minutes until they are slightly cooked.
7. Add the soaked and drained Waada Basmati Rice to the pan and mix well with the vegetables.
8. Add salt as per taste and water to the pan. Stir everything together.
9. If using a pan, cover it with a tight-fitting lid and cook on low heat until the rice is cooked and the water is absorbed. This usually takes around 15-20 minutes. If using a pressure cooker, close the lid and cook for 1 whistle on medium heat.
10. Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes.
11. Fluff the rice gently with a fork and garnish with freshly chopped coriander leaves.
12. Serve the Vegetable Pulao hot as a main dish or as a side dish with raita or yogurt.

PERI-PERI FRIED RICE

1. Cook the Waada Basmati Rice al dente, which means it should be cooked until it is firm to the bite. This will prevent the fried rice from becoming sticky.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add diced onion, diced red bell pepper, and minced garlic to the hot oil. Stir-fry until the vegetables are slightly softened.
4. Add chilli flakes, turmeric powder, paprika, and lime juice to the skillet. Stir until combined.
5. Pour in the chicken stock and add salt. Stir everything together.
6. Add the cooked Waada Basmati Rice to the skillet and mix well with the peri peri sauce and vegetables.
7. Stir in the frozen peas and cook for another 2-3 minutes until the peas are heated through.
8. Remove the skillet from heat and garnish the peri peri fried rice with freshly chopped coriander leaves.
9. Serve the Peri Peri Fried Rice hot as a main dish or as a side dish with grilled chicken or vegetables.