Recipes

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.

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.

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.

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 minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
4. Add diced onion, carrots, green peas, and diced bell pepper to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are slightly tender.
5. Add the cooked Waada Basmati Rice to the skillet and mix it with the vegetables.
6. Drizzle soy sauce over the rice and stir-fry everything together for another 2-3 minutes until the rice is well-coated with the sauce and heated through.
7. Season the fried rice with salt and black pepper powder, adjusting the seasoning according to your taste.
8. Remove the skillet from heat and garnish the fried rice with chopped spring onions.
9. Serve the Fried Rice hot.

1. Wash the Waada Basmati Rice thoroughly and strain the excess water from it.
2. Cook the rice in a water-rice ratio of 2:1. Cook until the rice is cooked yet not completely soft. It should have a non-sticky texture.
3. In a large pan or kadai, heat ghee over medium heat.
4. Add the whole spices (cloves, cinnamon), cumin seeds, and mustard seeds to the hot ghee. Let them crackle.
5. Add asafoetida and sauté for a few seconds.
6. Add the boiled mixed vegetables to the pan and stir-fry for a couple of minutes.
7. Add chilli powder, turmeric powder, garam masala powder, and salt. Mix well.
8. Add the cooked Waada Basmati Rice to the pan and gently mix it with the spices and vegetables.
9. Cook for a few more minutes, stirring occasionally, until the flavors are well combined.
10. Remove from heat and serve the Gujarati Masala Bhaat hot as a main dish or as a side dish with raita or yogurt.

1. Rinse the Waada Basmati Rice thoroughly in water to remove any starch. Soak the rice in water for 30 minutes. After soaking, strain the rice and keep it aside.
2. In a small bowl, add saffron strands to warm milk and let it soak for a few minutes.
3. Heat ghee in a heavy-bottomed pan or a pressure cooker.
4. Add bay leaf, cloves, green cardamom, and cinnamon stick to the hot ghee. Sauté for a minute until fragrant.
5. Add chopped onions to the pan and sauté until they turn golden brown.
6. Add the soaked and drained Waada Basmati Rice to the pan and fry for 2 minutes in the ghee.
7. Add the saffron-infused milk, roasted cumin powder, and salt to the pan. Mix everything together.
8. Pour water into the pan and bring it to a boil. If using a pressure cooker, close the lid and cook for 1 whistle on medium heat.
9. Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes.
10. In a separate pan, heat a little ghee and fry the cashew nuts, almonds, and raisins until they turn golden brown.
11. Add the fried dried fruits to the cooked rice and gently mix them in.
12. Garnish the Kashmiri Pulao with edible rose petals (optional) for an extra touch of flavor and aroma.
13. Serve the Kashmiri Pulao hot as a main dish or as a side dish with raita or yogurt.