Rice – E.I.D. – Parry (India) Limited

Millets

Dals

Rice

Recipes

Raw Rice
Boiled Rice

Raw Rice

Boiled Rice

Raw Rice
Boiled Rice

Raw Rice

Boiled Rice

BISI BELE BATH

1 cup of Parry’s Ponni Raw Rice (or Parry’s Ponni Boiled Rice)
½ cup of Parry’s Toor Dal
Tamarind – 1 big lemon-sized ball
1 Potato
¼ cup Fresh peas
1 Drumstick
Small onions
1 Carrot (cubed)
Curry leaves
Coriander leaves
2 tbsp Cashew nuts
Ghee
Asafoetida as required
Salt as per taste

4 to 5 Red chillies (Adjust as per desired spice level)
5 tbsp Coriander seeds –
¼ tbsp Fenugreek
1 tbsp of Parry’s Bengal Gram Dal
1 tbsp Parry’s Urad Dal
1-inch piece Cinnamon
1 Star anise
3 to 4 Cloves
1 tbsp Khus khus
1 tbsp Fennel seeds
2 Cardamom
5 tbsp Grated dry coconut

Roast the above ingredients in half tbsp of oil or ghee till it turns light brown
In the same pan, fry the dry coconut for one minute and powder it
Dice all the vegetables and pressure cook till it is ¾ cooked
Cook rice and dal by adding 6 cups of water to the pressure cooker
Soak tamarind and extract the thick juice from it
Heat the oil and fry the peeled onions for 2 to 3 minutes
Add tamarind juice and boil till the raw flavor goes away
Mix salt, asafoetida, cooked vegetables, and powdered spices
Pour this over the cooked rice mixture and mix well
Heat the ghee, fry the cashew nuts, and garnish it on top.
Serve hot with crispy potato chips and onion raita

MINT RICE

1 cup of cooked Parry’s Ponni Raw Rice (or Parry’s Ponni Boiled Rice)
2 cups Mint leaves
1 cup Coriander leaves
2 tbsp Parry’s Urad Dal
2 Green chillies
A pinch of Tamarind
Curry leaves
Coriander leaves

Oil/ghee
1 tbsp Mustard
1 pinch of Asafoetida
1 tbsp of Parry’s Bengal Gram
1 tbsp of Parry’s Urad dal (Split*)
Few Cashew nuts

*To get split whole urad dal, give one gentle pulse in a mixie

Wash mint leaves and coriander leaves thoroughly
Pour some oil into a pan. Fry Parry’s Urad Dal, green chillies and then put it in a mixer
In the same pan, roast the coriander leaves, and mint leaves for sometime and put it in the jar
Add tamarind, salt, and asafoetida to the rest of the ingredients in the mixer and grind without adding much water. Keep the paste aside.
Heat the pan, fry the cashew nuts in some oil, and keep it aside
In the same pan, fry the ground paste. Add the rice to it and mix well
Garnish with cashew nuts. Serve hot with the raita of your choice.

TAMARIND RICE

1 cup of Parry’s Ponni Raw Rice (or Parry’s Ponni Boiled Rice)
Tamarind (bigger than normal lemon-sized ball)
A pinch of Asafoetida (powdered)
1 tbsp Roasted ground nuts
Cashew nuts (optional)

5 Red chillies (Adjust as per desired spice level)
5 tbsp Coriander seeds
¾ tbsp of Parry’s Urad Dal
1 tbsp of Parry’s Bengal Gram
1 tbsp Pepper
½ tbsp Fenugreek
Roast the above spices in a ½ tbsp of oil and powder
Dry roast the sesame seeds (gingelly) – 1 tbsp with the above ingredients

½ tbsp Mustard seeds
½ tbsp Parry’s Urad Dal
½ tbsp Parry’s Gram Dal
1 tbsp Cashews (split)
Few Curry leaves

Partially cook the rice till is half done and allow it to cool completely
Separate the grains and soak the tamarind in two to three cups of water
Now extract the juice from it, strain and keep it aside
Heat a tbsp of oil, add asafoetida and red chillies
Fry until chillies become dark
Pour tamarind extract and keep stirring constantly till the extract reduces in volume like that of a thick pulp
Add enough salt, fry and keep it aside
Add the required quantity of powdered ingredients
Fry the seasoning in oil and pour over the rice
Add salt if required and mix well and garnish with peanuts.

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