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PRODUCT INFORMATION
Though originating in Central and South America, chili powder has found its way into being a major component in Indian cuisine. India is one of the largest producers of chilies in the world. Indian Chili powders can rage from being mildly pungent to fiery hot depending on its classification. All chilies are measured in Scoville Units which determine the level of capsaicin in a particular pepper. Rani Chilli Ground comes from the Kashmiri chilli grown in the northern most part of Kashmir. It is known for its bright crimson coloring.
RECIPE: Kashmiri Pulao
Cook time: 15min.
Prep. Time: 10min.
Serving size: 4-6
Heat level: Medium
2 cups Rani Basmati Rice
2 cups milk
½ cup heavy cream beaten smooth
1 tsp. sugar
salt to taste
½ tsp. Rani Cumin Seeds
3 Rani Clove Whole
1 Rani Cinnamon Stick
3 Rani Green Cardamoms
1 Bay leaf
½ cup water
1 tsp. Rani Chilli Powder
2 tbsp. Rani Ghee
Wash and soak rice for 15-20 minute. Mix milk, cream, sugar, salt. Drain rice, keep aside. heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, clove and chilli powder and saute. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add ½ cup water. Bring to boil. When boil is reached cover and simmer till cooked (15 mins). Each Grain should be cooked, but separate. Add nuts and raisins to rice. Serve with yogurt.
PRODUCT SPECIFICATIONS
Net Wt. 2lbs (l34
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