Receipes
Sabith Special Biriyani
HOW TO COOK
Biriyani Rice (5 Cup Rice) : Prepare Chicken / Mutton/ Veg. half boil condition with all ingredients according to individual taste. Leave the preparation in the vessel. Then in a seperate vessel Saute 2 cloves, 2 cassia leaves, 2 cinnamon and a slice onion with I cup ghee. Then add 7.5 cup water with it. After a single boil add 5 cup rice (washed) with the mixture. Mix in salt according to taste. After boiling 5-7 mintues rice nd water should be stick to each other. After that entire preparatibn shift to first vessel and cover it in this position. Provide heat for 1- 3mintues. Then removed the heat and leave the vessel air tight for next 30 minutes. Get ready delicious Biriyani for your family.
Ghee Rice (5 Cup Rice): Saute 2 cloves, 2 cassia leaves, 2 cinnamon and a slice onion with 1 cup ghee. Then add 7.5 cup water with it. After a single boil add 5 cup rice (washed) with the mixture. Mix in salt according to taste and boil it 5- 7 mintues . As the rice stick to water, cover the vessel and after 1-2 mintues removed the heat. Then leave the vessel air tight for next 25 mintues. Finally serve hot and delicious ghee rice I to your family.
SABITH BRAND Fine Grain Aromatic Rice is guarenteed for purity and quality. Natures fullest flavour is assured in every grain.
Biriyani Rice (5 Cup Rice) : Prepare Chicken / Mutton/ Veg. half boil condition with all ingredients according to individual taste. Leave the preparation in the vessel. Then in a seperate vessel Saute 2 cloves, 2 cassia leaves, 2 cinnamon and a slice onion with I cup ghee. Then add 7.5 cup water with it. After a single boil add 5 cup rice (washed) with the mixture. Mix in salt according to taste. After boiling 5-7 mintues rice nd water should be stick to each other. After that entire preparatibn shift to first vessel and cover it in this position. Provide heat for 1- 3mintues. Then removed the heat and leave the vessel air tight for next 30 minutes. Get ready delicious Biriyani for your family.
Ghee Rice (5 Cup Rice): Saute 2 cloves, 2 cassia leaves, 2 cinnamon and a slice onion with 1 cup ghee. Then add 7.5 cup water with it. After a single boil add 5 cup rice (washed) with the mixture. Mix in salt according to taste and boil it 5- 7 mintues . As the rice stick to water, cover the vessel and after 1-2 mintues removed the heat. Then leave the vessel air tight for next 25 mintues. Finally serve hot and delicious ghee rice I to your family.
SABITH BRAND Fine Grain Aromatic Rice is guarenteed for purity and quality. Natures fullest flavour is assured in every grain.
Indian Vegetable Fried Rice
HOW TO COOK
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Ingredients:
- 1) 1 kg of Basmati Rice
- 2) Soy Sauce - 300 gms
- 3) 200 gms Ginger cut into small pieces
- 4) 300gms Garlic cut into small pieces
- 5) Coriander leaves
- 6)1 Onion cut into long pieces
- 7) Beans, Peas, Carrot - each 200 gms cut into small pieces
- 8) Pepper & salt to taste
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Preparation:
- 1)Boil the Basmati Rice, when it is cooked well keep it a side, and let the water to drain
- 2) Heat a little oil in a pan.
- 3) Fry the onions, carrots, peas, beans, ginger and garlic .
- 4) Add the soy sauce and the pepper to it.
- 5) After the soy sauce starts to boil add the cooked rice and mix it well
- 6) Garnish with coriander leaves.
- Tip: After the rice is cooked add cool water and oil to it, it will keep the rice separate.
Malabar Pathiri
HOW TO COOK
Ingredients:
- Rice flour(roasted) - 250g
- Butter - 1/2 table spoon
- Water - 1/4 litre(250ml)
- Coconut milk(thick) - 1/2 cup(optional)
- Salt - As required
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Preparation
- 1)For preparing malabar ari pathiri, first roast the rice flour in low heat till the color changes to creamish. Using a fine mesh, sieve the rice flour.
- 2)Take a pan and boil the measured water. Add butter and required salt to boiling water.
- 3)Lower the heat and sprinkle rice flour. Stir continuously and form a smooth dough. Adjust the consistency to that of a chappathi dough.
- 4)Kneed the dough well with your hands and make sure that no lumps are formed in the dough.
- 5)Break the rice dough into small lemon sized balls.
- 6)Dust these rice balls with some rice flour and roll them into thin rounds. Tip:- You can use a chappathi press for rolling out the rice ball.
- 7)Heat a tawa and place the pathiri in the tawa, one at a time.
- 8)Press the pathiri occasionally until bubbles are formed. When both sides are done, remove the pathiri from tawa.
- 9)After removing each pathiri, wipe the tawa with a dry cloth to remove charred flour.
- 10)Malabari ari pathiri is ready and if you like you can soak in sweetened coconut milk before serving.
- 11)Malabari ari pathiri tastes best and is irresistible when served with non vegetarian curry.