Recipes using Dubraj Rice

 

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  • Recipe (Indian rice):
    • Ingredients:
    • 2 cups Dubraj rice
    • 3 tsp ghee
    • 1 ½ cup chopped onion
    • 3 cloves garlic
    • 1 tsp fresh grated ginger
    • 4 cardamom pods(velychi )
    • 1 cinnamon stick (dalchini powder)
    • 1 dried Chile pepper
    • 1 tsp fenugreek seeds(methi dane)
    • ¾ tsp cumin seeds
    • ½ tsp turmeric 
    • tsp salt
    • 4 cups water
    • ¼ vegetable oil
    • 1/3 cup whole fresh curry leaves

     

    • Steps:

     

    • Heat a large pot over medium-low heat. Add ghee, onion, garlic, cardamom pods, cinnamon, Chile, fenugreek, and cumin seeds.
    • Sauté until the onions and fenugreek seeds have started to soften.
    • Add the Dubraj rice, turmeric, salt, and water. Simmer for 15 minutes, until the rice has absorbed the water and there are steam holes in the top of the rice. Fluff the rice with a fork, cover, and set aside to steam for 5-10 more minutes.
    • Add the oil to a small skillet then add the curry leaves and sprinkle with salt.
    • When ready to serve, scoop the rice into a large bowl, removing the cardamom pods, Chile, and cinnamon stick. Top with flash-fried curry leaves and warm.


    1. Recipe (rice):
    • Ingredients:
    • 1 cup of tribal Dubraj rice
    • 2  cups of water

  • Steps:
    • Rinse 1 cup of Tribal Dubraj rice.
    • Combine the rice, salt, and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 to 4 whistles.
    • Allow the steam to escape before opening the lid.
    • Serve hot with your favorite dal.


    1. Coconut rice
    • Ingredients:
    • 3 tsp oil
    • 1 tsp mustard/rai
    • ½ tsp urad dal
    • 1 tsp chana dal
    • few curry leaves
    • 1 dried red chili
    • 2 green chili (slit)
    • 1-inch ginger (finely chopped)
    • 10 cashew / Kaju
    • ¾ cup coconut (grated)
    • 2 cup cooked Dubraj rice
    • ½ tsp salt

    • steps:
    • Firstly, in a large Kadai heat oil and saute mustard, urad dal, chana dal, few curry leaves, red chili.
    • Also, add green chilies, ginger. Saute slightly.
    • Now add cashews and roast till the cashews turn golden brown.
    • Add in grated coconut and saute for a minute or till the raw smell goes away.
    • Further, add cooked Dubraj rice and salt. Mix gently without breaking the Dubraj rice.
    • Now cover and simmer for 2 minutes, or till rice absorbs coconut flavor.


    1. Mumbai Tava pulao:
    • Ingredients:
    • for rice:
    • 1 cup Dubraj rice
    • ¼ tsp turmeric
    • half tsp salt
    • 1 tsp oil
    • water to soak & boil

    • for pulao:
    • 2 tsp butter
    • 1 tsp cumin/jeera
    • ½ onion (sliced)
    • 1 tsp ginger garlic paste
    • 1 carrot (chopped)
    • 2 tbsp capsicum (chopped)
    • 2 tbsp peas
    • 5 beans (chopped)
    • ¾ tsp salt
    • 2 tomato (finely chopped)
    • 2¼ tsp pav bhaji masala  
    • ¼ tsp Kashmiri red chili powder
    • 1 potato (boiled & cube)
    • 2 tbsp coriander (finely chopped)
    • 1 tbsp lemon juice



    • steps:
    • In a Kadai heat 2 tsp butter and saute 1 tsp cumin until it turns aromatic.
    • Now add ½ onion and 1 tsp ginger garlic paste. Saute well.
    • Keeping the flame on medium add, 1 carrot, 2 tbsp capsicum, 2 tbsp peas, 5 beans, and ½ tsp salt.
    • Stir-fry for 3 minutes or until vegetables are cooked slightly.
    • Now add 2 tomatoes and saute until the tomato turn soft and mushy.
    • Furthermore, add 2 tsp pav bhaji masala and ¼ tsp chili powder.
    • Saute until the oil is released from the masala paste.
    • Additionally, add 1 boiled and cubed potato and mix well.
    • Now add in cooked Dubraj rice.
    • Mix gently without breaking the Dubraj rice.
    • Add in 2 tbsp coriander and 1 tbsp lemon juice. Mix well.
    • Finally, serve Mumbai tawa pulao with raita.


    5.Instant biryani:

    • Ingredients:
    • 1 tbsp ghee
    • 1 bay leaf / tej patta
    • ¼ tsp shah jeera/cumin seeds
    • 1-inch cinnamon / dalchini
    • 1-star anise
    • ½ tsp ginger garlic paste
    • 1 onion (finely chopped)
    • ½ carrot (chopped)
    • 8 florets gobi/cauliflower
    • ¼ potato (chopped)
    • ¼ capsicum (chopped)
    • 3 beans (chopped)
    • ¼ cup curd/yogurt
    • ½ tsp Kashmiri red chili powder
    • 1 tsp biryani masala powder
    • 2 tbsp pudina/mint (chopped)
    • 2 tbsp coriander leaves (chopped)
    • ½ tsp salt
    • 2 cups cooked Dubraj rice




    • steps:
    • Firstly, in a large Kadai heat 1 tbsp ghee and saute bay leaf, 1-inch cinnamon, 1 star, ¼ tsp shah jeera till turns aromatic.
    • Further, add onion and saute well.
    • Also, add ½ tsp ginger garlic paste and continue to saute.
    • Now add ½ carrot, ¼ potato, ¼ capsicum, florets gobi, and 3beans.
    • Saute well making sure the vegetables are cooked well.
    • Furthermore, add ¼ cup curd, ½ tsp chili powder, 1 tsp biryani masala powder, and ½ tsp salt.
    • Saute well making sure the spices and curd are cooked well and also oil releases from sides.
    • Now add 2 tbsp pudina and 2 tbsp coriander leaves.
    • Further, add 2 cups of cooked Dubraj rice and mix gently.
    • Mix well making sure the rice grain doesn't break.
    • Finally, instant veg biryani is ready to serve along with onion-tomato raita.