Online Basmati Rice Shop in India

Dunar Fusion Basmati rice
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Mushroom Biryani Recipe:

Ingredients Dunar Basmati Rice - 1 cup, Onion - 1 medium size, Tomato - 1 medium size, Mushrooms - 3/4 cup chopped,  Turmeric powder - 1 teaspoon,  Lemon juice - 1 tablespoon, Yogurt - 2 tablespoons, Oil - 2 spoons,  Bay leaf - 1, Salt to taste

For the masala to grind

Ginger - 1 inch
Garlic - 4 pods
Tomato - 1 small
Onion - 1/2 small sized
Cardamom - 4
Cloves - 4
Cinnamon stick - 1 stick
Coriander leaves - 4 sprigs
Green chillies - 3
Mint leaves - 2 sprigs

Wash and soak the Dunar basmati rice for at least 15 to 20 minutes.
Add all the ingredients listed under masala into a fine paste by adding a little water.
Finely chop the mushrooms, onions and tomato.
In a pressure cooker, heat the oil and add the bay leaf followed by the onions. Saute till the onions turn translucent.
Add the ground paste and saute for about 2 minutes, until the raw smell goes away and oil starts to separate from the mixture.
Once the ground paste gets cooked, add the tomatoes and fry for about 2 minutes until they get well cooked. Then add the mushrooms and saute for a minute.
Finally add the rice and required quantity of salt. Also add the yogurt and lemon juice. Finally add enough water (water:rice = 1.5:1).
Mix everything together. Cover the pressure cooker and cook until you get two whistles.
Garnish with chopped coriander leaves.
Serve hot with raita or a gravy/curry of your choice!

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Dunar Basmati Rice and Cashew nuts fit into that category of dishes where two foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate

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Thai Coconut Rice Recipe:

1.In a large, deep-sided pot, melt the coconut oil over medium heat. Add the Dunar Basmati rice and cook, stirring occasionally, for about 2 minutes.2. Add the coconut milk, water, salt, sweetener, and flavoring if using. Stir well. Bring the rice to a boil, stirring occasionally to prevent the rice from burning.3. When it comes to a boil, reduce the heat to medium-low. Place the lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.4. Turn off the heat. Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve. When you are ready to serve, fluff the rice with a fork or chopsticks. Top with toasted coconut if desired.

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