Unpolished Indrayani Rice (1kg/5kg)

Lemon Rice using Aazol’s Unpolished Indrayani Rice

This classic Lemon Rice recipe, made with Aazol’s Unpolished Indrayani Rice, is a perfect blend of tangy citrus, aromatic spices, and nutty goodness. Ideal for a quick lunch or a light dinner, this dish brings a burst of flavour to your table, highlighting the quality of Aazol's premium rice.

 

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Ingredients:

2 cups Aazol’s Unpolished Indrayani Rice

4 cups water

1/2 teaspoon salt

For the Tempering:

• 2 tablespoons oil (preferably coconut or groundnut oil)
• 1/4 cup raw peanuts
• 1 teaspoon mustard seeds
• 1 tablespoon urad dal (split black gram)
• 1/2 teaspoon methi seeds (fenugreek)
• 8-10 curry leaves
• 2-3 dried Kashmiri red chillies, broken into halves
• 1 green chilli, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt (adjust to taste)

Additional Ingredients:

• Juice of 1 large lemon (about 3 tablespoons)
• Fresh coriander leaves, chopped, for garnish

 

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Method:

1. Cook the Rice:

• Rinse Aazol’s Unpolished Indrayani Rice thoroughly under running water until the water runs clear.
• In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt.
• Cook the rice on medium heat until tender but firm (15-20 minutes). Drain excess water and spread the rice on a tray to cool.

2. Roast the Peanuts:

• Heat 1 tablespoon of oil in a pan over medium heat. Add peanuts and roast until golden brown. Remove and set aside.

3. Prepare the Tempering:

• In the same pan, add the remaining tablespoon of oil.
• Once the oil is hot, add mustard seeds and let them splutter.
• Add the urad dal and methi seeds. Stir until the dal turns golden brown.
• Add the curry leaves and broken Kashmiri red chillies. Sauté for about 30 seconds until fragrant.
• Add the chopped green chilli and continue stirring for another minute.

4. Add Spices and Combine:

• Lower the heat and add turmeric powder. Stir well to ensure the spices don’t burn.
• Add the roasted peanuts back into the pan. Sprinkle in 1/2 teaspoon of salt.
• Stir everything together for a few seconds to blend the flavours.

5. Mix the Rice:

• Add the cooked and cooled Indrayani rice to the tempering mixture. Gently mix to coat each grain with the spice blend. Use a light hand to avoid breaking the rice.
• Let the rice cook on low heat for 3-4 minutes, allowing it to absorb all the flavours.

6. Add Lemon Juice:

• Turn off the heat and add freshly squeezed lemon juice. Mix gently to distribute the lemon flavour evenly. Adjust salt if needed.

7. Garnish and Serve:

• Garnish with freshly chopped coriander leaves for a burst of freshness
• Serve hot or at room temperature. Pair it with papad, pickle, or yoghurt for a complete meal.

Rose Kheer using Aazol’s Unpolished Indrayani Rice

Enjoy a rich and creamy kheer (rice pudding) made with Aazol’s Unpolished Indrayani Rice. This aromatic dessert is infused with cardamom, topped with pistachios and rose syrup, and makes for a luxurious treat on any occasion.

 

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Ingredients:

• 1 cup Aazol’s Unpolished Indrayani Rice
• 2 cups water
• 4 cups milk (full cream)
• 1/2 teaspoon cardamom powder
• 3/4 cup sugar (adjust to taste)
• 2 tablespoons pistachios, sliced
• 2 tablespoons rose syrup
• 1 tablespoon dried rose petals for garnish

 

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Method:

1. Soak the Rice:

• Rinse Aazol’s Unpolished Indrayani Rice thoroughly under running water.
• Soak the rice in water for 30 minutes. Drain and set aside.

2. Cook the Rice:

• In a pressure cooker, combine the soaked rice with 2 cups of water and 4 cups of milk.
• Stir well and add cardamom powder.
• Cover the pressure cooker and cook for 4 whistles on medium heat.
• Let the pressure release naturally.

3. Sweeten the Kheer:

• Open the cooker and stir the cooked rice mixture.
• Add sugar and mix until it dissolves completely.
• Simmer on low heat for another 5-7 minutes, stirring continuously to prevent the mixture from sticking to the bottom.

4. Add Flavour:

• Stir in rose syrup and mix gently to infuse the kheer with a delicate floral aroma.
• Add sliced pistachios and continue to stir for a minute.

5. Garnish and Serve:

• Turn off the heat and let the kheer rest for a few minutes.
• Garnish with dried rose petals and more pistachios if desired.
• Serve hot or chilled, depending on your preference.

 

Curd Rice using Aazol’s Unpolished Indrayani Rice

Enjoy a comforting and cooling bowl of curd rice, made with the wholesome goodness of Aazol’s Unpolished Indrayani Rice and enhanced with a flavourful tempering. Perfect for any meal, this dish brings simplicity and nourishment together!

 

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Ingredients:

• 1 cup curd (yoghurt)
• 1/2 cup cucumber, finely chopped
• Salt to taste
• 1 cup cooked Aazol’s Unpolished Indrayani Rice (cooled)
• 2 tablespoons Aazol’s Pure Gharwala Ghee

For Tempering:

• 1 teaspoon mustard seeds
• 1/2 teaspoon methi seeds (fenugreek seeds)
• 1 teaspoon cumin seeds
• 1 dried Kashmiri red chilli, broken into halves
• 2 green chillies, slit
• 6-8 curry leaves

 

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Method:

1. Prepare the Base:

• In a large bowl, whisk the curd until smooth.
• Add the finely chopped cucumber and salt. Mix well.

2. Add Rice:

• Gently fold in the cooked and cooled Aazol’s Unpolished Indrayani Rice. Mix until the rice is well-coated with curd.

3. Prepare the Tempering:

• Heat Aazol’s Pure Gharwala Ghee in a small pan.
• Add mustard seeds and let them splutter.
• Add methi seeds, cumin seeds, dried Kashmiri red chilli, and green chillies. Sauté until aromatic.
• Toss in the curry leaves and let them crisp up.

4. Combine:

• Pour the hot tempering over the curd rice mixture. Mix gently to combine all the flavours.

5. Serve:

• Garnish with fresh coriander leaves (optional).
• Serve immediately or chill for a refreshing meal.

 

Fried Rice using Aazol’s Unpolished Indrayani Rice

Bring a flavour-packed twist to your table with this spicy Fried Rice, made using Aazol’s Unpolished Indrayani Rice. Bursting with colourful veggies and bold sauces, it's a perfect quick meal!

 

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Ingredients:

• 2 tablespoons oil
• 4-5 garlic cloves, finely chopped
• 2 green chillies, finely chopped
• 1 onion, finely sliced
• 1/2 cup green capsicum, diced
• 1/2 cup red and yellow bell peppers, diced
• 1/4 cup carrots, finely chopped
• 1/4 cup French beans, chopped
• Salt to taste
• 1 tablespoon soya sauce
• 1 tablespoon green chilli sauce
• 2 tablespoons Schezwan sauce
• 2 cups cooked Aazol’s Unpolished Indrayani Rice (cooled)
• Spring onion greens, chopped (for garnish)

 

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Method:

1. Sauté Aromatics:

• Heat oil in a wok or large pan over medium-high heat.
• Add finely chopped garlic and green chillies. Sauté until aromatic.

2. Cook Vegetables:

• Add sliced onions and sauté until translucent.
• Toss in the green capsicum, bell peppers, carrots, and French beans.
• Season with salt and stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
• Cover and cook for another 2 minutes to allow the flavours to blend.

3. Add Sauces:

• Pour in the soya sauce, green chilli sauce, and Schezwan sauce. Mix well to coat the vegetables evenly.

4. Combine with Rice:

• Add the cooked Aazol’s Unpolished Indrayani Rice to the pan.
• Gently toss everything together until the rice is well-coated with the sauce and mixed with the veggies.

5. Serve:

• Garnish with chopped spring onion greens.
• Serve hot and enjoy this spicy delight!

 

Vegetable Pulao using Aazol’s Indrayani Rice

Enjoy a hearty and flavourful vegetable pulao made with Aazol’s premium Indrayani Rice and spiced to perfection with Aazol’s Ghati Masala. This aromatic dish is perfect for a wholesome meal!

 

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Ingredients:

• 2 tablespoons Aazol’s Gharwala Ghee
• 1 teaspoon jeera (cumin seeds)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup cauliflower florets
• 1/2 cup carrot, diced
• 2 green chillies, chopped
• 1/2 cup green peas
• Salt to taste
• 1/2 teaspoon haldi (turmeric powder)
• 1 teaspoon dhaniya (coriander) powder
• 1 tablespoon Aazol’s Ghati Masala
• 1 cup Aazol’s Indrayani Rice, rinsed and soaked
• 1¾ cups water

 

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Method:

1. Sauté the Aromatics:

• Heat Aazol’s Gharwala Ghee in a pressure cooker over medium heat.
• Add jeera and let it splutter.
• Add the chopped onions and sauté until golden brown.

2. Add Vegetables:

• Stir in the chopped tomatoes and cook until soft.
• Add cauliflower, carrots, and green chillies. Stir well and cook for 3-4 minutes.
• Add green peas and continue stirring

3. Season the Pulao:

• Add salt, haldi, and dhaniya powder. Mix well.
• Stir in Aazol’s Ghati Masala, blending the spices evenly with the vegetables.

4. Cook the Rice:

• Add Aazol’s Indrayani Rice and stir gently to coat the grains with the masala.
• Pour in 1¾ cups of water and mix well.
• Close the pressure cooker and cook for 2 whistles on medium heat.

5. Serve:

• Allow the pressure to release naturally. Open the lid, fluff the rice gently, and garnish with fresh coriander if desired.
• Serve hot with yoghurt or a side salad.