Rajma Rice

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Rajma Chawal is a popular North Indian rice dish and one of the most nutritional recipes for kids because it is rich in protein and iron.


3/4 cup rajma (kidney beans)
1 1/2 cups steamed rice (chawal) (use leftovers if you have any)
1/2 tsp cumin seeds (jeera)
1 small stick of cinnamon (dalchini)
1/2 cup sliced onions
1 tbsp thinly sliced ginger (adrak)
1 to 2 sliced green chillies
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tbsp dried mango powder (amchur)
1/2 tsp black salt (sanchal)
1 tbsp oil
salt to taste


  1. Soak the rajma in water overnight. Drain and discard the water. Keep aside.
  2. Heat the oil in a pressure handi. Add the cumin seeds and cinnamon and allow them to crackle.
  3. Add the onions and sauté for a few minutes till they are translucent. Add the ginger and green chillies and sauté for a few more minutes.
  4. Add the soaked rajma, along with 3 cups of water, turmeric powder, coriander powder and salt.
  5. Pressure cook for 4 to 5 whistles.
  6. When the pressure is released, add the black salt and amchur and mix well. Simmer for a few minutes and add the cooked rice to this rajma. Mix gently.
  7. Serve hot.

Indian Food Industry


When it comes to serving or eating delicacies, we generally define and acknowledge the chef, the spices, the culinary excellence etc. but we do not go beyond this. We do not talk about food market and its important statistics. In fact knowing the food market is as important as knowing other financial or manufacturing markets. Hence to acquaint you with the Indian Food Market and its importance in our life, here we give some points which will inform you about the same:-

  • Vast raw material resources
  • Diversity of raw material and multiple crops every year
  • Low production cost backed by skilled workforce
  • Big contract manufacturing opportunities
  • Changing consumption pattern – more and more people turning to processed food from fresh food
  • Food accounts for a large share of consumer spending in India, i.e., over 35%
  • Ever growing  food market with a huge population of 1.08 billion and growing at the rate of 1.6% per annum
  • Food market is estimated to treble to US$ 900 billion by 2020 from US$300 billion in 2011-12
  • Export of agricultural products increased phenomenally over 50% from US$ 6.3 billion in 2009-10 to around US$ 15 billion in 2011-12
  • Industry friendly Government policies
  • Tax incentives
  • Incentives for Infrastructure development like food parks, cold storage, packaging industry
  • Setting up of 20 mega food parks across the country
  • Opportunities  for contract farming, captive supplies of raw materials, direct access to farmers
  • Investment in supply chain in order to improve costs, tighten supplies and minimize wastage

Zarda Pulao

DSC_0017 (2)This is a traditional Mughlai sweet dish, which is must for every occasion. It is easy to make and consists of simple ingredients rather than rich and calorie rich ingredients.

  • 1 cup basmati rice
  • 4 cups water
  • 1/2 cup almonds
  • 1/2 cup raisins
  • 1/2 teaspoon of yellow powdered food coloring
  • 8 cardamoms
  • 1 cup sugar
  • 6 -7 tablespoons oil


Take a coffee mug fill it with water and add almonds to it after sometime take the skin off , cut them length wise across. Keep aside.

Take another coffee mug, fill it with water and add raisins to it after 1 minute drain the water and keep aside.

FOR RICE: Put 4 cups of water in a sauce pan, add 3 cardamoms and food color, bring to boil, add the rice in it.Keep the heat on high.

When rice is half way cooked turn the heat off and drain the water. Keep the rice aside.
In a separate sauce pan , heat the oil, break 5 cardamoms add them in, cook for few seconds, add little less than ½ cup of water. Cover the sauce pan with lid as soon as you add water. Then add sugar and stir around till it’s well dissolved, add raisins and rice and almonds. Mix the rice so that it’s covered with the sugar syrup and the raisins and almonds are evenly distributed.

Keep the heat on medium for 5 min or till all the liquid in the rice is gone. Add 2 teaspoon of oil on the top of rice for a little gloss. Now, cover the top of sauce pan with a foil paper and put the lid on, place the pan on a tawa and cook it on a lower heat for 5 minute Reduce the heat further to the lowest for another 6-7min. AND you are DONE!

Aahar International Hospitality and Food Fair 2013


Raindrops Basmati Rice is a world name when it comes to serving the best and the most authentic taste of Basmati Rice. Due to this reason it has made a special place in the hearts of the people and no doubt currently REI Agro Ltd, the parent company, has become the largest Basmati Rice Processing company in the world with 22% share of the world of Basmati Rice processed. Naturally Raindrops basmati rice has entered almost all the households in India and the kitchens of almost all the well-known restaurants, hotels and eateries. And in an obvious manner when it comes to the maha kumbh of Indian hospitality sector and Food Industry, Raindrops Basmati Rice leads the exhibition with its presence in the recently held  AAHAR International Hospitality and Food Fair 2013 which was organised in Pragati Maidan, New Delhi on March 14-18, 2013. Since it was organised by the reputed  India Trade Promotion Organisation (ITPO), the nodal trade promotion agency of the Government of India, the fair attracted many domestic and international exhibitors and massive audience.

The 28th AAHAR The largest fair on Food & Hospitality Sector in India covered two separate but concurrent exhibitions.  “Hospitality India” covering Hotel & Restaurant Equipment and Supplies and “Food India” covering Foods, Processed Foods, Food Processing & Beverages.

And again, Raindrops Basmati Rice received love from the people and the co – exhibitors. We would like to thank everybody for their continuation of trust in REI Agro Ltd. And in return we would like to ensure you our continued support and production of best of Basmati Rice in the future as well.

Avoid Adulteration: Switch to Raindrops Basmati Rice

RiceHandThese days there are many reports indicating arsenic adulteration in rice which is being consumed in many countries. But we at Raindrops Basmati Rice produce and disseminate pure and adulteration-free basmati rice to our consumers. In fact our strict quality checking methods have ensured us to become the largest Basmati Rice processing company in the world. This truly shows the faith of the people in Raindrops Basmati Rice.

Still in the view of larger public interest, who are not consuming Raindrops Basmati Rice or do not know the source of their rice, we are suggesting some steps to check the adulteration in your rice.

Rinse Your Rice Thoroughly. Several studies indicate that “thoroughly rinsing rice until the water is clear (four to six changes of water) reduced the total arsenic content by up to approximately 25-30 %.”

Check Your Municipal Water Report. “Make sure your local water supply does not have high levels of arsenic,” says John Duxbury of Cornell University, who studies arsenic and rice. “If you do have high levels, washing can make it worse. But if you are under 10 parts per billion, it should help.”

Cook And Drain Your Rice sort of like pasta. “use about 6 parts water to 1 part rice and then drain off the water after it’s done.” Many reports say that studies show rinsing and cooking in excess water can reduce total arsenic levels by 50 to 60 percent. “However, it should be noted that for enriched rice, rinsing will also likely reduce the amount of added nutrients.

Choose Aromatic Rices. For those who are already fans of Indian basmati or to be more precise Raindrops Basmati Rice, the news is not so bad. According to the hundreds of recently released test results, aromatic rice varieties show the lowest levels of inorganic arsenic. Indian basmati and jasmine rices showed about half to one-eighth the level of arsenic as regular rices grown in the Southern U.S.

Iced Green Tea Elixir with Ginger & Lemon


2 Teaspoon good quality Green tea leaves
1/4 cup lemon juice (from 1 lemon)
1/4 cup pomegranate (Anar) syrup
3/4 cup ginger syrup, 
recipe below 
Mint, to garnish
Lemon slices, to garnish
Pomegranate seeds, to garnish

Place the tea leaves in a large bowl. Heat 3 1/2 cups of water till it boils then let it cool for 5 minutes. Pour the hot water over the green tea leaves and steep the tea for 5 minutes. Strain the tea, keeping the liquid and discarding the leaves.

Stir in the lemon juice, pomegranate syrup and ginger syrup. Add 8 cups of cold water. Stir. Let it sit overnight in the refrigerator.

Serve over ice with a lemon slice and fresh pomegranate seeds, or a handful of muddled mint.

Ginger Syrup
makes about 5 cups

1/2 pound fresh ginger root, skin on
3 cups white sugar
2 cups water

Cut the ginger into knuckle-sized pieces. Buzz the ginger in a food processor or chopper until it is fine and stringy, like rough wood chips.

Add the sugar and water to a large saucepan and whisk to combine. Bring to a boil and lower the heat. Simmer just until the sugar has dissolved. Stir in the chopped ginger. Let the pot cool on the stove, then put it in the fridge to steep overnight.

The next day, strain the syrup through a fine mesh sieve at least twice, to remove the finer bits of ginger. Discard the ginger. Pour the syrup into a bottle or closed container and refrigerate. This syrup will keep for several weeks at least, as long as it is refrigerated.

A Pricey Affair

pic5Since I got married to Rahul, my friends used to tease me saying, my relationship with my husband is a “Pricey Affair”. It sounds funny but it is true. Not because I gave truckloads of dowry for the marriage or I had to spent a big amount during my marriage but because Rahul is a financial professional, a bank manager. So naturally his vocabulary consists most of the terms which are linked to finance and accounts, and I being commerce graduate hence a “Pricey Affair”.
Though I have never faced any major problem in our marriage but certainly one month in a year really gives me jitters. March, the most dreaded month for the financial professionals, when they have to calculate, streamline and submit a year’s financial figures and on top of filing income tax papers of the office are certainly a daunting task.
And naturally after returning from the office, Rahul never used to keep a good mood and patient during this month. But this year there is a different story as I have found a trump card. That’s Raindrops Basmati Rice. Now using the finest of the basmati rice, I have started making such nice recipes that not only tastes good but also fills the house with an amazing aroma. The moment he comes back from the office, he just forgets the work related tensions and look forwarded to having dinner. Naturally, after a good dinner he becomes as sweet as he is during other months. And the funniest thing because of this is, again we have been referred to as a couple with “Pricey Affair”, but this time not because of his profession but because of our sweet relationship, even in the most feared month of the year, which is certainly priceless.
Thank You Raindrops Basmati Rice!


The whole of Raindrops Basmati Rice family wishes you and your family a happy and cheerful Holi.


Ghee / Oil to fry
For the Cover :
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
For the Filling :
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

How to Make Gujiya:
• Sieve the flour.
• Mix the six tablespoons of oil with the maida.
• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Now add some water and knead lightly.
• Keep adding water as required and knead into a soft but tight dough.
• Set aside and cover with a damp cloth.
• Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
• Add sugar and cardamom powder into the khoya and mix well.
• Add almonds, cashews, coconut and raisins.
• Fry for 2 minutes and remove from the heat.
• Allow it to cool.
• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
• Take care that the filling does not ooze out.
• Prepare all the gujiyas and spread on a cloth.
• Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
• When golden brown in colour, drain and remove.
• Store for use in an airtight glass jar.


himalayan rice fields-u7885My childhood was spent in the foothills of Himalayas. We used to live in a beautiful village which was surrounded by lush green vegetation on one side and slopes of the Himalayas on the other side. I still remember how I used to spent long hours playing in the shadow of the formidable mountains with my friends. Everything was so beautiful and cheerful about my childhood memories. But one thing which I used to miss the most was the aroma of the rice which used to grow in the fields of our village. The delicacies which used to be made from the rice of our village had a taste, which I miss even in the best of the restaurants in the cities, until recently my mother served me not just the same rice but the sweet memories of my childhood.

I was shocked by the aroma of the rice, as it was the same which I was missing in USA since we shifted after I got a job here. How did my mother managed to get the rice of our village in a country which is so far off from India! Before I could think further my mother sensed the coming question and placed a packet of rice in front of me. It was Raindrops Basmati Rice. I got my answer. I got my memories of the childhood. Thank you raindrops for getting the right rice from the right place of its origin.