Recipes

Ingredients

• Rivaaz Premium / Classic Basmati Rice – 2 cups
• Paneer – 300 g (fried cubes)
• Curd – ½ cup (whisked)
• 2 onions (sliced)
• 2 tomatoes (chopped)
• Whole spices – bay leaf, cardamom, cloves, cinnamon
• Ginger–garlic paste – 1 tbsp
• Biryani masala – 2 tsp
• Turmeric – ½ tsp
• Red chilli powder – 1 tsp
• Mint & coriander – ½ cup each
• Saffron milk – 3 tbsp
• Ghee – 3 tbsp | Oil – 2 tbsp
• Green chillies – 2 slit
• Salt – as per taste

Method

1. Rinse the Rivaaz rice 2–3 times and soak for 30 minutes. Boil water, add salt & whole spices, and cook till 70% done. Drain and set aside.
2. Heat oil and ghee in a pan. Add sliced onions and sauté until golden brown. Add tomatoes and cook until soft.
3. Add ginger–garlic paste, green chillies & whole spices and sauté for 1 minute.
4. Add biryani masala, turmeric, chilli powder & salt. Add curd & cook 2–3 mins.
5. Add paneer cubes, mint & coriander. Cook 3–4 mins.
6. Layering: Add rice + paneer masala + rice.
7. Add saffron milk & ghee, cook 15–20 mins on dum.
8. Rest 5 mins and serve.

Serve with: Boondi raita / onion salad / mint chutney

Ingredients

• Rivaaz Gold Basmati Rice – 1.5 cups (soaked 20 mins)
• Water – 2.5 to 3 cups
• Mixed vegetables – 1 cup (carrot, beans, peas, potatoes)
• Onion – 1 medium (thinly sliced)
• Green chilli – 1 slit
• Ginger–garlic paste – 1 tsp
• Whole spices – bay leaf, cloves, cinnamon, cardamom
• Jeera – ½ tsp
• Ghee – 2 tbsp (or oil)
• Salt – as per taste
• Coriander & mint leaves – 2 tbsp

Method

1. Heat ghee and add cumin seeds + whole spices.
2. Add sliced onions & green chilli. Fry until golden.
3. Add ginger–garlic paste and cook 1 minute.
4. Add mixed vegetables and sauté 3–4 minutes.
5. Add soaked rice and mix gently.
6. Pour hot water and add salt.
7. Cover & cook 12–15 minutes on low flame.
8. Switch off heat; rest 5 minutes.
9. Fluff with a fork & garnish.

Serve with: Raita or curry

Ingredients

• Rivaaz Everyday Basmati / Tibar Rice – 1.5 cups (soaked 20 mins)
• Water – 3 cups
• Jeera – 1½ tsp
• Ghee – 2 tbsp (or oil)
• Bay leaf – 1
• Cloves – 2
• Cinnamon – small piece
• Green chilli – 1 slit
• Salt – as per taste
• Fresh coriander – 1 tbsp

Method

1. Wash & soak Rivaaz rice for 20 minutes.
2. Boil water with salt, add rice & cook 90% done.
3. Drain completely & keep aside.
4. Heat ghee, add jeera, bay leaf, cloves, cinnamon & green chilli.
5. Sauté till aromatic.
6. Add cooked rice & mix gently.
7. Cover & cook 3–4 minutes on low heat.
8. Rest 5 minutes & fluff.

Serve with: Dal, paneer, or any curry.

Ingredients

• Cooked soft rice – 2 cups
• Fresh curd – 1½ cups
• Milk – ¼ cup
• Salt – as required
• Grated carrot – 2 tbsp (optional)
• Pomegranate – 2 tbsp (optional)
• Fresh coriander – 1 tbsp

Tempering (Tadka)

• Oil or ghee – 1½ tbsp
• Mustard seeds – 1 tsp
• Cumin seeds – ½ tsp
• Urad dal – ½ tsp
• Curry leaves – 8–10
• Green chilli – 1 (finely chopped)
• Ginger – ½ tsp (grated)
• Dry red chilli – 1 (optional)
• Hing – a pinch

Method

1. Cook rice slightly softer & lightly mash when warm.
2. Add salt and let it cool completely.
3. Whisk curd with milk and mix into rice.
4. Add carrot & coriander (optional).
5. Heat oil/ghee, add mustard seeds to crackle.
6. Add jeera, urad dal, curry leaves, chillies, ginger, dry red chilli, hing.
7. Sauté until dal turns golden.
8. Pour tadka over curd rice & mix evenly.
9. Rest 5–10 minutes; garnish with pomegranate.

Serve: Chilled or room temperature.

Ingredients

• Cooked & cooled Rivaaz rice – 3 cups
• Mixed veggies – 1 cup (carrot, beans, capsicum, cabbage)
• Spring onion – ¼ cup (greens & whites separate)
• Garlic – 1 tsp (finely chopped)
• Soy sauce – 1½ tsp
• Vinegar – 1 tsp
• Black pepper – ½ tsp
• Salt – as required
• Oil – 2 tbsp
• Optional: Green / Red chilli sauce – ½ tsp

Method

1. Cook rice & cool completely (day-old rice is best).
2. Heat oil on high flame; sauté garlic & spring onion whites.
3. Add chopped vegetables and stir-fry for 3–4 mins.
4. Add soy sauce, vinegar, pepper & salt.
5. Add rice and toss gently without breaking grains.
6. Mix spring onion greens.
7. Cook 1–2 mins for restaurant-style smoky flavor.
8. Turn off heat; rest 2 minutes before serving.

Serve: With chilli paneer / manchurian.

Ingredients

• Rivaaz Sona Masoori / Everyday Rice – ½ cup
• Yellow Moong Dal – ½ cup
• Water – 3 to 3½ cups
• Turmeric – ½ tsp
• Salt – as needed
• Ghee – 2 tbsp
• Jeera (cumin seeds) – 1 tsp
• Ginger – 1 tsp (grated)
• Green chilli – 1 slit (optional)
• Hing – a pinch
• Fresh coriander – 1 tbsp (chopped)
• Optional veggies – ½ cup (carrot, peas, potato cubes)

Method

1. Wash rice & moong dal together and soak for 10–15 mins.
2. Add soaked rice & dal, turmeric, salt, water (and veggies if using) to a pressure cooker.
3. Pressure cook 3–4 whistles on medium flame.
4. Open once pressure releases; mix gently for creamy consistency.
5. Heat ghee in a small pan; add jeera to crackle.
6. Add ginger, hing, green chilli; sauté briefly.
7. Pour this tempering over cooked khichdi and mix lightly.
8. Garnish with fresh coriander & a spoon of ghee.

Serve: Hot with pickle, papad, curd or kadhi.

Ingredients

• Rivaaz Premium / Classic Basmati Rice – 2 cups (soaked 30 min)
• Mixed vegetables – 2 cups (carrot, beans, peas, potato, cauliflower)
• Onions – 2 large, sliced
• Tomato – 1 medium, chopped
• Curd – ½ cup
• Ginger-garlic paste – 1½ tsp
• Green chilli – 1 slit
• Biryani masala – 1–1½ tbsp
• Red chilli powder – ½ tsp (optional)
• Turmeric – ¼ tsp
• Mint – ¼ cup
• Fresh coriander – ¼ cup
• Fried onions – ½ cup
• Milk + saffron – ¼ cup
• Lemon juice – ½ tsp
• Whole spices – bay leaf, cardamom, cloves, cinnamon, star anise
• Ghee – 2 tbsp & oil – 2 tbsp
• Salt – to taste

Method

1. Soak rice 30 min. Boil with salt & whole spices; cook 70% done. Drain & keep aside.
2. Heat ghee + oil; fry sliced onions until golden, remove some for garnish.
3. Add ginger-garlic paste; sauté 1 min till aroma disappears.
4. Add tomatoes, salt, turmeric, red chilli & biryani masala; cook till soft.
5. Add vegetables; sauté 4–5 min. Pour curd & mix gently.
6. Cover & cook low flame 10–12 min until tender.
7. Assemble: layer vegetable masala, then rice. Top with mint, coriander, fried onions, saffron milk & lemon juice. Repeat layers.
8. Cover tightly & cook on dum 20–25 min.
9. Rest 10 min; gently fluff without breaking grains.

Serve: Hot with raita, salad, or papad.

Ingredients

• Rivaaz Long Grain Rice – 3 cups (cooked & cooled)
• Mixed vegetables – 1 cup (carrot, capsicum, beans, cabbage)
• Spring onion – ¼ cup (greens & whites separated)
• Garlic – 1 tbsp, finely chopped
• Schezwan sauce – 1½–2 tbsp (adjust spice)
• Soy sauce – 1 tsp
• Vinegar – 1 tsp
• Black pepper – ½ tsp
• Salt – as needed
• Oil – 2 tbsp
• Optional: Green chilli sauce – ½ tsp

Method

1. Cook rice in advance; cool completely. Spread and refrigerate for best texture.
2. Heat oil in wok; sauté garlic & spring onion whites 30–40 sec.
3. Add vegetables; stir-fry 3–4 min until tender-crunchy.
4. Add schezwan sauce, soy sauce, vinegar, pepper & salt; mix well.
5. Add cooked rice; toss gently on high flame, keeping grains separate.
6. Add spring onion greens; stir-fry 1–2 min for smoky flavour.
7. Turn off heat; rest 2 min before serving.

Serve: Hot with chilli paneer, manchurian or Indo-Chinese gravy.

Ingredients

• Cooked rice – 3 cups (cooled, non-sticky)
• Fresh lemon juice – 2–3 tbsp
• Peanuts – ¼ cup
• Mustard seeds – 1 tsp
• Curry leaves – 10–12
• Turmeric powder – ½ tsp
• Green chilli – 2 slit
• Hing – a pinch
• Oil – 2 tbsp
• Salt – as required
• Optional: Dry red chilli, grated coconut or fried cashews for garnish
• Fresh coriander – 1 tbsp chopped

Method

1. Cook rice and spread on a plate to cool completely.
2. Heat oil; add mustard seeds and let them splutter.
3. Add peanuts; roast until golden & crisp.
4. Add curry leaves, green chillies, hing and optional red chilli; sauté 30 sec.
5. Lower flame; add turmeric powder and mix gently.
6. Add cooked rice & salt; toss so rice is coated evenly.
7. Turn off heat; add lemon juice and mix lightly.
8. Garnish with coriander and optional coconut/cashews.
9. Rest 2 min and serve warm.

Serve: Warm, as a tangy & aromatic meal!

Ingredients

• Rivaaz Gold Basmati Rice – 2 cups (soaked 20–25 mins)
• Fresh Mushrooms – 250 g (sliced)
• Onion – 1 large (thinly sliced)
• Green Chillies – 2 (slit)
• Ginger-Garlic Paste – 1 tbsp
• Whole Spices – 1 bay leaf, 4 cloves, 1” cinnamon, 2 green cardamom, ½ tsp cumin
• Ghee – 2 tbsp (or oil)
• Water – 3½ cups
• Coriander Leaves – 2 tbsp (chopped)
• Salt – as per taste
• Optional – ½ tsp garam masala, mint leaves

Method

1. Heat ghee in a pot. Add cumin & whole spices; let them crackle.
2. Add onions & green chillies; sauté until golden brown.
3. Add ginger-garlic paste; cook 1 min until raw smell disappears.
4. Add mushrooms & salt; cook until mushrooms release moisture & shrink.
5. Add soaked rice; mix gently 1–2 mins without breaking grains.
6. Pour 3½ cups water, add garam masala & mint (optional); stir once and bring to boil.
7. Lower flame, cover & cook 12–15 mins until rice is fluffy & water absorbed.
8. Turn off heat; rest covered 5 mins for perfect texture.
9. Fluff with a fork & garnish with fresh coriander.

Serve: Hot with raita, salad or roasted papad — aromatic & flavorful!

Ingredients

• Rivaaz Sona Masoori Rice – 2 cups (cooked & cooled)
• Tomatoes – 3 large (finely chopped)
• Onion – 1 medium (sliced)
• Garlic – 5 cloves (crushed)
• Green Chillies – 2 (slit)
• Curry Leaves – 1 sprig
• Turmeric Powder – ¼ tsp
• Red Chilli Powder – 1 tsp
• Coriander Powder – 1 tsp
• Garam Masala – ½ tsp (optional)
• Mustard Seeds – ½ tsp
• Cumin Seeds – ½ tsp
• Oil / Ghee – 2 tbsp
• Salt – to taste
• Coriander Leaves – for garnish

Method

1. Heat oil or ghee in a pan. Add mustard & cumin seeds; let them splutter.
2. Add curry leaves, garlic & green chillies; sauté until fragrant.
3. Add onions; cook until soft and lightly golden.
4. Add tomatoes, salt, turmeric, red chilli & coriander powders; cook until tomatoes soften & oil separates.
5. Add garam masala (optional) and cook 1 more minute.
6. Add cooked & cooled rice; mix gently to keep grains intact.
7. Cook on low flame 2–3 minutes to absorb flavors.
8. Turn off heat; rest 2 minutes and fluff lightly.
9. Garnish with fresh coriander leaves.

Serve: Hot with plain curd, boondi raita, or papad — ideal for lunchboxes & quick meals!

Ingredients

• Rivaaz Premium Basmati Rice – 2 cups (washed & soaked 20 min)
• Saffron – few strands soaked in 3 tbsp warm milk
• Dry fruits – 10 cashews, 10 almonds (slivered), 2 tbsp raisins
• Ghee – 2 tbsp
• Whole spices – 1 cinnamon, 4 cloves, 3 green cardamom, 1 bay leaf
• Onion – 1 small (thinly sliced, optional)
• Water – 3½ to 4 cups
• Sugar – ½ tsp (optional)
• Salt – as needed
• Pomegranate seeds – for garnish

Method

1. Boil soaked rice with salt until 60–70% cooked. Drain & keep aside.
2. Heat ghee; fry cashews, almonds & raisins until golden. Remove and set aside.
3. In same ghee, fry cinnamon, cloves, cardamom & bay leaf until aromatic.
4. (Optional) Add sliced onion; sauté until light golden.
5. Add partially cooked rice; mix gently to avoid breaking grains.
6. Pour saffron milk, salt & sugar; cover & cook on low flame 10–12 min until soft & fluffy.
7. Turn off heat; rest 5 min. Fluff with fork.
8. Top with fried dry fruits & pomegranate seeds.

Serve: Warm with raita or mild curry — royal aroma & sweet-spiced flavor!