Ingredients:

1. 2 cups flattened rice (poha)
2. 1 tbsp oil
3. 1 tsp mustard seeds
4. 1 sprig curry leaves
5. 1 green chili, finely chopped
6. 1 medium onion, finely chopped
7. 1/4 tsp turmeric powder
8. Salt to taste
9. 1 tbsp lemon juice
10. 2 tbsp peanuts (roasted)
11. 1 tbsp sugar (optional)
12. Fresh coriander leaves, chopped

Steps:

1. Rinse 2 cups of poha in water, drain, and set aside.
2. Heat 1 tbsp oil, splutter 1 tsp mustard seeds, curry leaves, and green chili.
3. Add 1 chopped onion and sauté until soft. Add turmeric, salt, and sugar.
4. Mix in poha and cook for 2-3 minutes.
5. Garnish with 1 tbsp lemon juice, 2 tbsp peanuts, and fresh coriander leaves.

Quick, flavorful, and satisfying every time!

Ingredients:

1. 2 cups basmati rice
2. 1 cup mixed vegetables
3. 1 onion, sliced
4. 2 tomatoes, chopped
5. Spices: turmeric, red chili powder, biryani masala,  whole spices (bay leaf, cardamom, cloves, cinnamon)
6. 1/4 cup yogurt
7. 1/4 cup cashews
8. Fresh coriander and mint leaves

Steps:

1. Boil rice with whole spices and salt until 90% done. Drain and set aside.
2. Sauté onion in ghee, add ginger-garlic, tomatoes, yogurt, spices, and mixed vegetables. Cook until tender.
3. Layer rice and masala in a pot. Top with saffron milk, fried onions, cashews, and raisins.
4. Cover tightly and steam on low heat for 20 minutes.
5. Fluff gently and serve with raita or salad.

Perfectly aromatic and delicious with DEFNE’s premium basmati rice!

Ingredients:

1. 1 cup whole black lentils (urad dal)
2. 1/4 cup kidney beans (rajma)
3. 2 tbsp ghee or oil
4. 1 onion, chopped
5. 2 tomatoes, pureed
6. 1 tbsp ginger-garlic paste
7. Spices: cumin seeds, turmeric, red chili powder, garam masala
8. 1/2 cup fresh cream
9. Salt to taste
10. Fresh coriander for garnish

Steps:

1. Soak lentils and rajma overnight. Pressure cook with water until soft.
2. Sauté cumin seeds, onions, and ginger-garlic in ghee. Add pureed tomatoes and cook.
3. Add spices (turmeric, red chili, garam masala) and mix.
4. Add cooked lentils, simmer, and adjust consistency with water.
5. Stir in cream and cook for 5 more minutes.
6. Garnish with coriander and serve hot with naan or rice.

Rich, creamy Dal Makhani ready in no time!