Tag: rice supplier in Dubai

How to Choose the Best Basmati Rice in UAE for Biryani, Mandi, and Everyday Meals

Every memorable meal starts with a decision that most people make in just a few seconds- the rice they bring home. Yet it shapes everything that follows- the aroma in your kitchen, how each grain holds its shape, and how the dish tastes. Once you know what makes basmati good, choosing it feels less like… Continue reading How to Choose the Best Basmati Rice in UAE for Biryani, Mandi, and Everyday Meals

Stuffed Bell Peppers with Gautam Basmati Rice

Instructions :
Learn how to prepare Stuffed Bell Peppers using premium Gautam Basmati Rice 🍚✨. A wholesome vegetarian dish with rice, lentils, spices, and herbs – perfect as a main course or side, served with lemon wedges or caramelized onions. 👉 Made with Gautam Rice, trusted for its quality and heritage.   📝 Ingredients: – 4 Medium Bell Peppers (any color) – 2 Tbsp Olive Oil – 1 Large Onion – 3 Garlic Cloves – 1 ½ Tsp Coriander or Cumin – 1 Tsp Turmeric – ¼ Tsp Red Pepper Flakes – 1 Cup Gautam Basmati Rice – 1 ½ Cups Cooked Lentils – ½ Cup Dried Lentils (boiled in 2 Cups Water + ½ Tsp Salt until tender) – 1 Tsp Salt – 1 ½ Cups Tomatoes – ⅛ Tsp Black Pepper – 2 Cups Vegetable Broth – ½ Cup Chopped Parsley – Lemon wedges and/or caramelized onions   📌 Instructions (Summary): – Heat olive oil, sauté onion and garlic. – Stir in rice, spices, then add broth, lentils, and tomatoes. – Cook until rice is halfway done, then add parsley. – Preheat oven to 350°F (180°C). – Cut peppers in half, remove seeds, season with salt. – Stuff with rice-lentil mixture. – Bake 40 minutes (or air fry 30 minutes) until tender. – Garnish with parsley and serve with lemon wedges.

Vegetable Biryani Recipe

Instructions:

 

  1. Cook the rice:

      • Wash rice and soak for 15–20 mins.

      • Boil water with whole spices and salt.

      • Add rice and cook 80% done. Drain and set aside.

    2. Cook the vegetables:

      • Heat oil/ghee, sauté onions till golden.

      • Add ginger garlic paste, cook for 1 min.

      • Add veggies and sauté 2–3 mins.

      • Add tomatoes, curd, spices, salt. Cook until veggies are soft and masala thickens.

    3. Layering biryani:

      • In a pot or handi, layer vegetable masala at the bottom.

      • Add a layer of cooked rice.

      • Top with mint, coriander, fried onions, and saffron milk (if using).

      • Repeat layers if needed.

    4. Dum cook:

      • Cover tightly. Place on low flame for 15 mins or bake at 180°C for 15 mins.

    5. Serve hot with raita, pickle, or salad.