Opening Soon: Lahore & Karachi Offices Opening Soon: Lahore & Karachi Offices Opening Soon: Lahore & Karachi Offices Opening Soon: Lahore & Karachi Offices
Home | Recipes

Popular Recipes

Popular Recipes

Make delicious dishes with NRSP APCL rice.

Biryani

Biryani

Prep 25 min Cook 45 min Serves 6
Ingredients & Method
Ingredients
  • 600 g chicken, cut into pieces
  • 500 g 1121 Kainat rice, soaked 30 min
  • 3 large onions, thinly sliced and fried golden
  • 3 tomatoes, chopped
  • 1 cup plain yogurt
  • 3 tbsp ginger-garlic paste
  • 2–3 green chillies, slit
  • Whole spices: 2 bay leaves, 4 cloves, 4 green cardamom, 1 cinnamon stick
  • 1 tsp red chilli powder, 1 tsp turmeric, 2 tsp biryani masala
  • A pinch of saffron soaked in warm milk
  • Fresh coriander, mint and lemon wedges to finish
Method
  1. Marinate the chicken in yogurt, ginger-garlic paste, chilli powder and half the fried onions for 30 minutes.
  2. Cook the marinated chicken with tomatoes and whole spices until the oil separates and the chicken is tender.
  3. Parboil the soaked rice in salted water with whole spices until 70% done, then drain.
  4. Layer the rice over the chicken masala, top with the remaining fried onions, mint, coriander and saffron milk.
  5. Cover tightly and cook on very low heat (dum) for 15–20 minutes until the rice is fully cooked and fragrant.
  6. Gently fold the layers together just before serving, with lemon wedges on the side.
Boiled Rice with Herbs

Boiled Rice with Herbs

Prep 10 min Cook 20 min Serves 4
Ingredients & Method
Ingredients
  • 2 cups steam rice, rinsed well
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp butter or ghee
  • A generous handful of fresh herbs (coriander, parsley, dill), chopped
  • 2 cloves garlic, minced
  • Black pepper to taste
Method
  1. Bring the salted water to a rolling boil and add the rinsed rice.
  2. Boil uncovered until the grains are just tender, then drain well.
  3. In the same pan, melt the butter and gently cook the garlic until fragrant.
  4. Return the rice to the pan, fold in the chopped herbs and season with black pepper.
  5. Cover for 5 minutes on the lowest heat so the flavours settle, then fluff and serve.
Kabuli Pulao

Kabuli Pulao

Prep 20 min Cook 60 min Serves 6
Ingredients & Method
Ingredients
  • 750 g lamb or beef on the bone
  • 500 g sella rice, soaked 30 min
  • 2 onions, sliced
  • 2 carrots, cut into thin matchsticks
  • A handful of raisins
  • 2 tbsp sugar
  • 1 tsp cumin seeds, 1 tsp garam masala
  • 4 tbsp oil
  • Salt to taste
Method
  1. Brown the onions in oil, add the meat and cook with salt and water until tender; reserve the stock.
  2. Lightly fry the carrot matchsticks with the sugar until glossy, then add the raisins for a minute and set aside.
  3. Add the soaked rice to the meat stock and cook until the liquid is nearly absorbed.
  4. Season with cumin and garam masala, then layer the meat under the rice.
  5. Top with the carrots and raisins, cover tightly and steam on low heat for 20 minutes.
  6. Serve mounded on a platter with the meat in the centre and the carrot-raisin topping over the rice.
Zarda Rice

Zarda Rice

Prep 10 min Cook 30 min Serves 6
Ingredients & Method
Ingredients
  • 2 cups white rice, soaked 30 min
  • 1½ cups sugar
  • 4 tbsp ghee
  • A generous pinch of saffron or a few drops of food colour
  • 4–5 green cardamom pods
  • Mixed nuts (almonds, pistachios) and raisins
  • Candied fruit (ashrafi) to garnish
Method
  1. Parboil the soaked rice with cardamom until about 80% cooked, then drain gently.
  2. In a wide pan, melt the ghee and add the sugar with a splash of water to make a light syrup.
  3. Add the parboiled rice to the syrup along with the saffron, stirring very gently to avoid breaking the grains.
  4. Cover and cook on low heat until the rice fully absorbs the syrup and turns glossy and golden.
  5. Garnish generously with fried nuts, raisins and candied fruit before serving warm.
Experience the Power of Quality Rice.

From Our Farms to Your Fork Quality You'll Love.