Maharaja Basmathi Rice

Maharaja Basmathi Rice Beras Basmathi Maharaja adalah sahabat baik dapur anda yang serba boleh untuk pelbagai hidangan.

Ingredients:500 g Maharaja Basmati rice500 g chicken1 onion, chopped3 tomato, chopped5 Green chillies6 cinnamon sticks10...
13/11/2025

Ingredients:
500 g Maharaja Basmati rice
500 g chicken
1 onion, chopped
3 tomato, chopped
5 Green chillies
6 cinnamon sticks
10 Cardamom
10 Cloves
1 tsp fennel
10 Cashewnuts
1/2 tsp garam masala powder
1 tsp chilli powder
1/2 tsp turmeric powder
2 Bay leaves
2 tsp curd
2 tsp ginger-garlic paste
200 ml coconut milk
1 spring curry leaves
1 spring coriander leaves
2 tbsp ghee

Instructions:
1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 minutes.
2. Wash chicken and cut. Add chili powder, ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours.
3. Heat oil in a big pressure cooker. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry in a slow flame.
4. Add chopped onion, green chilies and curry leaves and continue frying till the raw smell of onion subsides. Add chopped tomatoes, ginger-garlic paste, garam masal: turmeric powder, coriander leaves, mint leaves, salt and continue frying in slow flam till tomato get mashed well.
5. Add chicken and continue frying till the chicken gets slightly cooked. Add basmati rice.
6. Add water in which we soaked rice and coconut milk. Bring to boil and cook for 8-10 minutes. Remove from heat and transfer to a big plate. Add ghee and mix. Serve hot.

Arahan:
1. Basuh beras Basmati dan rendam dalam 800 ml air selama 15-30 minit.
2. Basuh ayam dan potong. Masukkan serbuk cili, 1 sudu kecil pes halia bawang putih, dadih dan garam. Gaul rata dan ketepikan selama 3 hingga 4 jam.
3. Panaskan minyak dalam periuk tekanan besar. Masukkan kayu manis, buah pelaga, bunga cengkih, kaang gajus, adas dan goreng dengan api perlahan.
4. Masukkan bawang besar yang dihiris, cili hijau dan daun kari dan teruskan menggoren Masukkan tomato cincang, baki pes halia-bawang putih, garam masala, serbuk kunyit, daun ketumbar, daun pudina, garam. Goreng dengan api perlahan.
5. Masukkan ayam dan teruskan goreng sehingga ayam masak sedikit. Masukkan beras basmati dan teruskan menggoreng selama 2 minit. BIRYANI
6. Masukkan air yang kita rendam beras dan santan. Didihkan dan masak selama 8 hingga 10 minit. Keluarkan dari haba dan pindahkan ke pinggan besar. Masukkan minyak sapi dan gaul. Hidang.

Ingredients:2 cups Maharaja Basmati rice,¼ cup olive oil4-5 whole cloves6-8 whole black peppercorns1 Indian bay leaves2 ...
13/11/2025

Ingredients:
2 cups Maharaja Basmati rice,
¼ cup olive oil
4-5 whole cloves
6-8 whole black peppercorns
1 Indian bay leaves
2 inch piece cinnamon stick
2 cups chopped onions
Salt
4 garlic cloves crushed into a paste
1 tablespoon grated ginger
2 cups chopped tomatoes
1-2 green chilies, finely chopped
1-2 teaspoons Kashmiri chili powder
½ teaspoon turmeric powder
¼ cup yogurt
½ cup coconut milk [optional]
2 teaspoon garam masala
1 pound shrimp/prawns peeled and deveined
½ tablespoon lime juice
1-1.25 cups water
1 tablespoon ghee, clarified butter finely chopped cilantro / coriander leaves for garnishing

Instructions:
1. Cook the presoaked rice with twice the amount of water and salt (1/4 tsp) till it is 3/4th done. Let cool.
2. In a wok kept over medium heat, add 1/4 cup oil. Add peppercorns, cloves and bay leaves, cinnamon stick, and green chilies. When they sizzle (after 10-15 seconds) add onions, ginger, and garlic. Fry them till the onions turn translucent.
3. Add tomatoes and continue frying till they turn mushy. Add red chili powder, salt, turmeric powder, and shrimp/prawns and mi well.
4. Whisk the yogurt well and mix it with the coconut milk (if you are using it) and add it t the wok. Continue to keep it on medium heat till the shrimp/prawns are done.
5. At this point, the gravy should run thick and shouldn't be runny at all. Add garam masala, along with lime juice and mix well. Add the rice and ghee and carefully fold it in and simmer it for 5 minutes covering the wok before taking it off heat.
6. Garnish it with coriander leaves and serve hot with raita.

Bahan-bahan:
2 cawan beras Maharaja Basmati,
¼ cawan minyak zaitun
4-5 ulas keseluruhan
6-8 biji lada hitam keseluruhan
1 helai daun bay India
2 inci keping batang kayu manis
2 cawan bawang cincang garam
4 ulas bawang putih ditumbuk menjadi pes
1 sudu besar halia parut
2 cawan tomato cincang
1-2 tangkai cili hijau, dihiris halus
1-2 sudu kecil serbuk cili Kashmir
½ sudu teh serbuk kunyit
¼ cawan yogurt
½ cawan santan [pilihan]
2 sudu teh garam masala
1 paun udang/udang dikupas dan diketuk
½ sudu besar jus limau nipis
1-1.25 cawan air
1 sudu besar minyak sapi, mentega cair daun ketumbar / ketumbar dihiris halus untuk hiasan

Arahan:
1. Masak beras yang telah direndam dengan dua kali ganda jumlah air dan garam (1/4 sudu kecil) sehingga masak 3/4. Biarkan sejuk.
2. Dalam kuali yang disimpan di atas api sederhana, masukkan 1/4 cawan minyak.
3. Masukkan biji lada, bunga cengkih dan daun salam, batang kayu manis, dan cili hijau. Apabila mereka mendesis (selepas 10-15 saat) masukkan bawang merah, halia, dan bawang putih. Goreng sehingga bawang menjadi lut sinar.
4. Masukkan tomato dan teruskan menggoreng sehingga menjadi lembek. Masukkan serbuk cili merah, garam, serbuk kunyit, dan udang/udang dan gaul rata.
5. Pukul yogurt sebati dan campurkan dengan santan (jika anda menggunakannya) dan masukkan ke dalam kuali. Teruskan dengan api sederhana sehingga udang/udang masak.
6. Pada ketika ini, kuah hendaklah pekat dan tidak cair langsung. Masukkan garam masala, bersama jus limau nipis dan gaul rata.
7. Masukkan beras dan minyak sapi dan lipat dengan teliti dan reneh selama 5 minit dengan menutup kuali sebelum dimatikan.
8. Hiaskan dengan daun ketumbar dan hidangkan panas bersama raita.

Ingredients20g Red carrot20g French beans20g Bell pepper20g Broccoli20g Beetroot20g Green zucchini20g Yellow zucchini125...
28/08/2025

Ingredients
20g Red carrot
20g French beans
20g Bell pepper
20g Broccoli
20g Beetroot
20g Green zucchini
20g Yellow zucchini
125g Maharaja Basmathi rice
20g Brown onion
30g Curd
Salt
10g Mint
15g Desi ghee
5g Cashew paste
1g Turmeric powder
1g Red chilli powder
1g Yellow chilli powder
1g Green chilli powder
1g Cardamom powder
3ml Kewda water
3ml Saffron water
2 Green chilli
1g Garam masala
10ml Cooking oil
Roti

Instructions:
1. Cut all the vegetable into dice. Blanch and keep aside.
2. Boil the rice and cook it about 80%.
3. In the clay pot, add dices vegetables, haldi powder, add curd, cashew paste, chili powders, kewda water, saffron water, mint leaves, brown onion and mix well.
4. Put the par-cooked rice and desi ghee top with caramelized onion and garam masala powder.
5. Seal the pot with Roti and put in the oven for 15 minutes.

Bahan-bahan:
20g lobak merah
20g kacang Perancis
20g lada benggala
20g Brokoli
20g Ubi bit
20g Zucchini hijau
20g Zucchini kuning
125g beras Maharaja Basmathi
20g Bawang merah
30g Dadih garam
10g pudina
15g minyak sapi desi
5g pes gajus
1g serbuk kunyit
1g serbuk cili merah
1g serbuk cili kuning
1g serbuk cili hijau
1g serbuk buah pelaga
3ml air Kewda
3ml air kunyit
2 biji cili hijau
1g Garam masala
10ml minyak masak
Roti

Arahan:
1. Potong semua sayur menjadi dadu. Rebus dan ketepikan.
2. Rebus beras dan masak kira-kira 80%.
3. Dalam periuk, masukkan sayur dadu, serbuk haldi, masukkan dadih, pes gajus, serbuk cili, air kewda, air kunyit, daun pudina, bawang merah dan gaul rata.
4. Letakkan nasi masak par dan minyak sapi desi di atas dengan bawang karamel dan serbuk garam masala.
5. Tutup periuk dengan Roti dan masukkan ke dalam ketuhar selama 15 minit.

Ingredients:300g kathal cuts60g curd30g ginger-garlic paste200g Maharaja basmati rice15s homemade garam masalaSalt5g red...
28/08/2025

Ingredients:
300g kathal cuts
60g curd
30g ginger-garlic paste
200g Maharaja basmati rice
15s homemade garam masala
Salt
5g red chilli powder
600ml water
30ml ghee
10g brown onion
A pinch of saffron
10g coriander leaves
5g mint atta dough
For homemade masala:
5g star anise
5g javitri
5g black cardamom
5g green cardamom
5g cumin seeds
5g whole coriander
5g clove
5g whole red chilli
5g cinnamon

Instructions:
1. Put Kathal, ginger garlic paste, salt, red chilli powder and curd then mix it and keep it in fridge for at least 3 hours.
2. Take a bowl and put ghee and then add marinated Kathal in it. Start to cook with slow flame.
3. Cook Kathal on slow flame and add garam masala.
4. Add 200g soaked rice in pot and add 600ml of hot water.
5. For Dum, you need to seal it with atta dough for next 20 minutes with low flame. Serve hot.

Bahan-bahan:
300g potongan kathal
60g dadih
30g pes halia-bawang putih
200g beras basmati Maharaja
15s garam masala buatan sendiri garam
5g serbuk cili merah
600ml air
30ml minyak sapi
10g bawang merah
Secubit kunyit
10g daun ketumbar
5g pudina doh atta
Untuk masala buatan sendiri:
5g bunga lawang
5g javitri
5g buah pelaga hitam
5g buah pelaga hijau
5g biji jintan manis
5g ketumbar keseluruhan
5g cengkih
5g cili merah
5g kayu manis

Arahan:
1. Masukkan Kathal, pes bawang putih halia, garam, serbuk cili merah dan dadih kemudian gaul dan simpan di dalam peti ais sekurang-kurangnya 3 jam.
2. Ambil mangkuk dan letak minyak sapi kemudian masukkan Kathal yang telah diperap di dalamnya. Mula masak dengan api perlahan.
3. Masak Kathal dengan api perlahan dan masukkan garam masala.
4. Masukkan 200g beras yang telah direndam dalam periuk dan masukkan 600ml air panas.
5. Untuk Dum, anda perlu menutupnya dengan doh atta selama 20 minit seterusnya dengan api yang perlahan. Hidangkan panas.

Address

No. 26, 28, 30 Persiaran 118C, Desa Tun Razak
Kuala Lumpur
56000

Telephone

03-9173 3388

Website

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