Egg Dum Biryani

 Egg Dum Biryani (3)-1

Basmati Rice – 3 cups
Eggs – 4 + 3
(4 Hard Boiled eggs + 3 eggs scrambled)
Saffron – a pinch (soaked in 2 tblsp of milk)
Whole Garam Masala
Shahi Jeera – 1/2 tsp
Oil – 1 tblsp
Salt – as needed
Water – about 10 cups
Mint Leaves – handful

For Masala
Onion – 2 medium (chopped)
Tomatoes – 2 (chopped)
Ginger garlic Paste – 1 tblsp
Cilantro (Corriander Leaves) – handful (finely chopped)
Mint Leaves – handful (chopped)
Green Chillies – 3 or 4 (chopped/slit)
Yogurt – 4 tblsp
Lemon Juice – 2 tblsp
Ghee and/or Oil – 2 tblsp
Biriyani Masala – 1.5 tblsp
Salt – as needed

Preparation Steps

1. Hard boil 4 eggs, peel it and cut it into half lengthwise.
2. Sprinkle a pinch of biriyani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.
3. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.
4. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).
5. When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.
6. Preheat oven to 350 degree F.

For making masala
1. Heat ghee and oil in a pan and add the onions and green chillies. Saute till the onions turns brown.
2. Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.
3. Add the tomatoes and cook till it gets mashed up.
4. Add the yogurt, biriyani masala and salt. Cook this till you get a nice masala and the oil seperates from the masala.
5. Add lemon juice to the masala just before switching off.

Layering the Biriyani
The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.
1. Grease the bottom of the vessel/tray with some ghee or oil.
2. Spread half of the cooked rice at the bottom. This will be the first layer.
3. Pour the egg masala over the rice as the 2nd layer.
4. Put the scrambled layer over the masala followed by the remaining rice.
5. Top this with the saffron flavoured milk, some ghee, some fried onions, finely chooped cilantro and mint leaves.
6. Arrange the hard boiled eggs on the top.
7. Cover with an aluminium foil and seal all sides so that the steam wont be able to escape.
8. Leave it in a 350 degree oven for half an hour. By this time the aroma of the biriyani will fill the house.
(If you are doing the dum on stove top, reduce the flame to the lowest setting and cook for about 20 mintes.)
9. Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Serving suggestion
– Serve this biriyani with some raita and any non veg sidedish.
– This tastes delicious with some pickle and potato chips too.
Serves : 4-5


…because there is Something in originality

531172_491496777532388_178045825_nIn the market, there are many brands which sell basmati rice. Some sell authentic basmati rice, but many sell duplicate basmati rice. In fact many shop keepers lure their customers giving duplicate basmati rice at relatively cheaper prices by saying it is as good as the original basmati rice. But this is a very dangerous marketing strategy by some greedy shop keepers, and people should be aware of such false claims.

In order to aware people of the potential risk of eating duplicate basmati rice, this blog covers some points explaining the said issue in brief.

Price Difference: Duplicate basmati rice seems cheap in price but if you think for a minute, u will find it expensive because they are selling normal rice grains at higher prices in the name of basmati rice. Whereas original basmati rice is value for the money as its price justifies its originality.

Nutritional Value: Duplicate basmati rice has lower levels of nutritional value hence not advisable to eat as it gives very less nutrition to your daily requirements of body. Whereas original basmati rice is advisable to be consumed on a daily basis, as it is highly nutritious especially for growing children.

Aroma: Original basmati rice gives highly pleasing aroma on cooking the dishes. But duplicate basmati rice does not give any distinctive aroma on cooking.


Rajma Rice

DSC_7611 - Copy

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!