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<h1>Rice Prices</h1>
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<h2>STEAMED RICE </h2>
<ul>
<li>Step 1 :- Wash the rice 2-3 times and then soak it for atleast 15-20 minutes then drain it.</li>
<li>Step 2:- Add 2.75 cups of water for 1 cup of Rice.</li>
<li>Step 3:- Once is comes to full boil,Reduce to low heat,</li>
<li>Step 4:- Remove from heat and let it stand for 5 minutes.</li>
</ul>
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<h2>INSTRUCTIONS</h2>
<ul>
<li>Serve Hot</li>
</ul>
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<h2>BOILED RICE</h2>
<ul>
<li>Step 1:- Wash the rice 2-3 times and then soak it for atleast 25-30 minutes then drain it.</li>
<li>Step 2:- Add 3 cups of water for 1 cup of Rice.</li>
<li>Step 3:- Once is comes to full boil,Reduce to low heat,cover the pan and let it simmer far 20 minutes.</li>
<li>Step 4:- Remove from heat and let it stand for 5 minutes.</li>
</ul>
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<h2>INSTRUCTIONS</h2>
<ul>
<li>Serve Hot</li>
</ul>
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<h2>STEAMED VEGETABLE PULAO INGREDIENTS</h2>
<ul>
<li>2 MEDIUM CARROTS, CUT INTO DIAMONDS</li>
<li>¼ MEDIUM CAULIFLOWER, SEPARATED INTO SMALL FLORETS</li>
<li>10-12 FRENCH BEANS, CUT INTO ½ INCH PIECES</li>
<li>½ CUP GREEN PEAS, BLANCHED</li>
<li>1½ CUPS OUR STEAMED RICE, SOAKED AND DRAINED</li>
<li>2 TEASPOONS GHEE</li>
<li>½ INCH CINNAMON</li>
<li>1 BAY LEAF</li>
<li>1 TEASPOON CUMIN SEEDS</li>
<li>2-3 GREEN CARDAMOMS</li>
<li>2 GREEN CHILLIES, SLIT</li>
<li>A LARGE PINCH SAFFRON, SOAKED IN WARM WATER</li>
<li>SALT TO TASTE</li>
<li>A FRESH MINT SPRIG FOR GARNISHING</li>
</ul>
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<h2>INSTRUCTIONS</h2>
<ul>
<li>HEAT GHEE IN A DEEP NON-STICK PAN. ADD CINNAMON, BAY LEAF, CUMIN SEEDS, CARDAMOMS
AND GREEN CHILLIES AND SAUTÉ FOR A MINUTE.</li>
<li>ADD CARROTS AND MIX. ADD CAULIFLOWER, FRENCH BEANS AND SAUTÉ FOR A MINUTE. ADD OUR
STEAMED RICE , MIX AND SAUTÉ FOR 2 MINUTES.</li>
<li>ADD SAFFRON WATER AND MIX WELL. ADD 3 CUPS HOT WATER, SALT AND STIR TO MIX. ADD
GREEN PEAS, COVER AND COOK TILL THE RICE IS FULLY DONE.</li>
<li>TRANSFER PULAO ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH MINT SPRIG.</li>
</ul>
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<img src="images/p2.jpg" alt="" class="fltright max-widthimg">
<h2>HYDRABADI CHICKEN BIRYANI</h2>
<ul>
<li>750 GRAMS CHICKEN, CUT INTO 16 PIECES ON THE BONE</li>
<li>1½ CUPS STEAMED RICE, SOAKED AND DRAINED</li>
<li>SALT TO TASTE</li>
<li>2-3 BLACK CARDAMOMS</li>
<li>1 INCH CINNAMON</li>
<li>1 BAY LEAF</li>
<li>2-3 GREEN CARDAMOMS</li>
<li>3-4 CLOVES</li>
<li>2 TABLESPOONS GHEE + FOR DRIZZLING</li>
<li>1 TABLESPOON CARAWAY SEEDS (SHAHI JEERA)</li>
<li>2 MEDIUM ONIONS, SLICED</li>
<li>1 TABLESPOON GINGER-GARLIC PASTE</li>
<li>¼ TEASPOON TURMERIC POWDER</li>
<li>2 TEASPOONS RED CHILLI POWDER</li>
<li>1 TEASPOON CORIANDER POWDER</li>
<li>1 TABLESPOON BIRYANI MASALA</li>
<li>¾ CUP YOGURT</li>
<li>½ CUP CHOPPED FRESH CORIANDER LEAVES</li>
<li>1 CUP FRESH MINT LEAVES</li>
<li>1 CUP BROWNED ONIONS + FOR GARNISHING</li>
<li>A GENEROUS PINCH OF SAFFRON, SOAKED IN WARM WATER</li>
<li>5-6 GREEN CHILLIES, SLIT</li>
<li>1 INCH GINGER, CUT INTO JULIENNES</li>
<li>2 TEASPOONS ROSE WATER</li>
<li>WHOLE WHEAT DOUGH (ATTA) TO SEAL</li>
<li>A FRESH MINT SPRIG FOR GARNISHING</li>
</ul>
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<h2>INSTRUCTIONS</h2>
<ul>
<li>BOIL SUFFICIENT WATER IN A DEEP NON-STICK PAN. ADD SALT, BLACK CARDAMOMS, CINNAMON,
BAY LEAF, GREEN CARDAMOMS, CLOVES AND OUR STEAMED RICE, COVER AND COOK TILL THE RICE
IS FULLY DONE. STRAIN AND SET ASIDE.</li>
<li>HEAT GHEE IN A DEEP NON STICK PAN, ADD CARAWAY SEEDS AND ONIONS, MIX AND SAUTÉ TILL
ONIONS TURN GOLDEN.</li>
<li>ADD GINGER-GARLIC PASTE AND MIX. ADD TURMERIC POWDER, RED CHILLI POWDER AND
CORIANDER POWDER, MIX WELL AND SAUTÉ FOR 2-3 MINUTES.</li>
<li>ADD CHICKEN PIECES, SALT, BIRYANI MASALA, MIX WELL AND COOK FOR 3-4 MINUTES. ADD
YOGURT AND MIX. ADD HALF THE CHOPPED CORIANDER, HALF THE MINT LEAVES, HALF THE
BROWNED ONIONS AND COOKED RICE. SPREAD THE RICE EVENLY.</li>
<li>DRIZZLE SAFFRON WATER ON TOP AND ADD GREEN CHILLIES, GINGER JULIENNES, REMAINING
BROWNED ONIONS, REMAINING CHOPPED CORIANDER AND REMAINING MINT LEAVES. DRIZZLE SOME
MORE GHEE AND ROSE WATER AND TOP.</li>
<li>ROLL THE DOUGH INTO A LONG CYLINDER AND PRESS ONTO THE EDGES OF THE PAN. PLACE THE
LID ON TOP, PRESS TO SEAL AND COOK ON LOW HEAT FOR 15-20 MINUTES.</li>
<li>LET IT STAND FOR 5 MINUTES. OPEN THE LID AND TRANSFER THE BIRYANI ONTO A SERVING
PLATE. SERVE HOT GARNISHED WITH BROWNED ONIONS AND MINT SPRIG.</li>
<li>STIR FOR 1-2 MINUTES.</li>
</ul>
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<img src="images/p3.jpg" alt="" class="fltright max-widthimg">
<h2>STEAMED AND RAW JEERA RICE </h2>
<ul>
<li>2 TEASPOONS CUMIN SEEDS</li>
<li>1 CUPS STEAMED OR RAW RICE, SOAKED AND DRAINED</li>
<li>SALT TO TASTE</li>
<li>1½ TABLESPOONS GHEE</li>
<li>SPRING ONION GREEN CURLS FOR GARNISHING</li>
</ul>
<div class="instructionbox">
<h2>INSTRUCTIONS</h2>
<ul>
<li>BOIL SUFFICIENT/ 3X WATER IN AN OPEN PAN. ADD SALT AND OUR STEAMED RICE OR RAW RICE,
COVER AND COOK TILL THE RICE IS FULLY DONE. STRAIN AND SET ASIDE.</li>
<li>HEAT GHEE IN AN OPEN PAN, ADD CUMIN SEEDS AND SAUTÉ FOR ONE MINUTE.</li>
<li>ADD COOKED RICE AND SALT AND TOSS TO MIX. COOK FOR A MINUTE.</li>
<li>TRANSFER ONTO A SERVING PLATE AND SERVE HOT</li>
</ul>
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</div>
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<img src="images/p3.jpg" alt="" class="fltright max-widthimg">
<h2>RAW RICE</h2>
<ul>
<li>Step 1 :- Wash the rice 2-3 times and then soak it for atleast 15-20 minutes then drain it.</li>
<li>Step 2:- Add 2.75 cups of water for 1 cup of Rice.</li>
<li>Step 3:- Once is comes to full boil,Reduce to low heat,</li>
<li>Step 4:- Remove from heat and let it stand for 5 minutes.</li>
</ul>
<div class="instructionbox">
<h2>INSTRUCTIONS</h2>
<ul>
<li>Serve Hot</li>
</ul>
</div>
</div>
</div>
</div>
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</section>
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