I Had The Last Laugh

DinnerRecently I was invited to attend a conference in a premier university in London. I had to present a paper on my research in my respective academic discipline. The conference was of an international level, having top academicians from all over the world. Naturally, where so many people gather, discussions of varied nature do takes place. And one of the common discussions in an international conference of economic development attracts slamming developing nations and their social and economic issues. Such discussions quite often change into ridiculing developing nations especially over a cup of coffee or during lunch or dinner times. It happens especially during breaks because then the participants do not have to speak on mic hence no obligations on their statements as any statement made out of the podium is unofficial.

And some intellectuals make full use of such refreshment breaks in making unofficial ridiculing statements. And I banged into such a group of professors who started ridiculing the social problems of India having no bases at all. But to their misfortune, they eventually started talking about poor quality of Indian food while praising the rice which was being served in their plates. They were going all gaga over the aroma and quality of the rice which they claimed was produced in Europe. To ridicule me more they called the chef, thinking they will succeed in their trick. But to their utter surprise and embarrassment, the chef said that the rice is Raindrops Basmati Rice, imported from India.

I had the last laugh. And thanked Raindrops Basmati Rice to show the world what we are in true sense.


Unique Restaurants of the World

201210151210031350273783001823100 Ithaa Undersea Restaurant, Maldives

The world’s first aquarium-style underwater restaurant, set 16 feet below the surface of the Indian Ocean between a lagoon and coral reef. Those lucky enough to score one of the dozen seats can dine with the fishes, surrounded by clear acrylic and 180-degree, below-water views. Reached by a wooden walkway from the nearby over-water Sunset Grill, the $5 million restaurant serves a four-course contemporary fusion Maldivian menu.

dinner in the sky restaurant (3)Dinner In The Sky, Belgium

It’s not quite a restaurant, in a direct sense of the word, but the fact that during your lunch time you will not regret to dare getting involved in such an event. The fun here is practically guaranteed. The crane attached to it with a huge table is moving to any location and providing lunch in the air for 20 people. In addition, together with that you will have a serving staff including cook, waiter, security officials and animators. Fortunately, eating safely can be done while wearing seat-belts which means that you can even get drunk and falling down from the platform is unlikely to succeed. The main thing – do not drop down the cutlery. But for the toilet you will have to collectively walk because it is located on the ground.

The Ultimate Love


We talk about love, we talk about different kinds of love, like loving your parents, loving your children, loving your husband or wife, having a love for a place or a thing etc. We also celebrate these loves on particular occasions like Valentines’ Day, Father’s Day, Mother’s Day, Any particular community or state Day etc. And we express our love through gifts, get-togethers, functions etc. But in all the things sometimes we miss to give due credit to a particular thing which appears in all of these celebrations i.e. food.

Food is something which plays an important role in any kind of celebrations or festivities. It is something which plays an important role in any kind of expressing love. A mother showers her love on her children by making special delicacies which the kids like the most. A lover cooks something exotic to impress his/her partner, devotees prepare unique delicacies for their deities and so on. Infact during off moods, it is famously said that when you are upset and depressed one should eat to recover since the opposite of Stressed is Desserts.
Keeping the ultimate love to its practical use, Raindrops Basmati Rice produces one of the finest and authentic basmati rice so that expressing love doesn’t loose its shine.

The Secret Behind Becoming A Master Chef

545985_624265767588821_1508291951_nIdentity creation is a very difficult process when it comes to the field of cooking and that too if you are striving for recognition within the community of chefs. Since there is always a pressure of producing something authentic and creative, chefs most of the time within this confusion don’t take any chance or risk and end up making something same.

But there are some chefs who know it very well what to produce at what time with having a measurable knowledge of the reaction of the customers. Such chefs excel not only in their career but they also leave an unforgettable traces of their unique cuisines which makes millions of people enjoy their meals for generations.

But important here is to know what are those qualities which make a chef different from other chefs or people and subsequently make their innovative dishes so popular.

The answer is not very difficult to find if you have an eye to see the difference. And the difference is nothing but two things. Firstly one should have courage to innovate different types of dishes which have unique taste in itself and the second part of the answer is choosing right type of ingredients.

Innovation or creativity is something which comes from within and from experience but when it comes to the question of choosing right type of ingredients, nothing can better  produce unique cuisines than using Raindrops Basmati Rice in making a dish which in turn gets fame to you. And due to the same reason Raindrops Basmati Rice is a 100% 1st choice for master chefs across the world.

Because We Care For You…


Though kitchen is one of the most beautiful space in our residences but if are distracted, it might become  a potential dangerous rooms in the house, where things like cuts, burns and fires are quite common. But Raindrops Basmati Rice cares for you and your family’s safety. Hence we are providing some basic safety tips while working in kitchen.

  • Electrical Appliances should be kept away from the sink or any water source.
  • Hands should be dry before touching an electrical plug.
  • Never put any other material other than microwave proof utensils in a Microwave.
  • Use grills outside only, since indoor grills produce lot of carbon monoxide.
  • Use long-handled utensils while cooking to avoid burns.
  • To prevent kitchen fires always check any leakage in Gas Pipes
  • Keep flammable items and fire prone clothing away from burners.
  • Always keep the stove clean to avoid ignition problems.
  • Steam burns faster than boiling water, so open heated containers slowly and away from yourself.
  • Do not touch the pan until it cools completely.
  • Have the appliance inspected before using it for the first time for any electrical malfunctioning.
  • If you get a burn immediately place the burn under running cool water until pain decreases and then put any antiseptic cream.
  • First Aid kit should always be kept in easy reach.
  • Never be distracted while cooking.

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.

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.