Elephant Rice Basmati Boost - Elephant Atta | 60 years of natural goodness

WELCOME TO
THE ELEPHANT RICE FAMILY

Our latest product Elephant Rice Basmati Boost is UK’s first nutritionally fortified Basmati rice. A high-quality Basmati which is blended with rice kernels fortified with Thiamine and Iron which are good for your heart, immune system and increased energy levels*.

Serve your family the finest quality Basmati with added benefits to boost your health and wellbeing.

*As per research, 83% of South Asian households do not get the required dosage of these nutrients daily. This can lead to fatigue, shortness of breath and an increased heartbeat.

Healthy Heart
Provides Energy
Immune Support

RECIPES

Mushroom Fried Rice
Ingredients
- Uncooked Elephant Rice Basmati Boost: 1 1/2 Cups or Cooked Rice: 700 g
- Chestnut Mushrooms: 200 g
- Medium sized eggs: 2
- Large Garlic Cloves: 2
- Frozen peas: 150 g
- Ginger: 10 g
- Thinly sliced red onion: 100 g
- Parsley leaves (large stems removed): 15 g
- Sea Salt: 1 Tsp
- Ground black pepper: 1/2 Tbsp
- Spring onions: 4
- Light Soy Sauce: 3 Tbsp
- Rapeseed Oil (or any flavourless oil): 2 Tbsp
- Rice vinegar: 2 Tsp
METHOD:
1. Wash your rice thoroughly rinsing 4-6 times. Swirl the rice around with your fingers but be careful not to break the rice. Remove all water using a sieve
2. Place the washed rice in a pan, add 2 cups fresh water and bring to a boil under medium to low heat, changing it to low heat after 10mins or when the rice is almost cooked. Rice should be cooked al dente.
3. Remove the cooked rice from the pan onto a large tray to cool down
4. Prep all your vegetables: Slice the mushrooms and onion, mince the garlic and ginger together, Chop the spring onions and parsley.
5. Heat 1tbsp of the oil in a Wok or large frying pan
6. Fry the onions for 2min on high heat
7. Add the mushrooms and fry on high heat also for 2 mins stirring almost continuously
8. Add the minced garlic and ginger, stir them in and remove the mushrooms from the heat onto a separate plate
9. In the same wok/pan, heat another tbsp of oil
10. Add your whisked eggs and stir gently with a silicone spatula to scramble the eggs
11. Add the cooled down pre-cooked rice
12. Sprinkle the salt, pepper, add the frozen peas, add 2/3 of the spring onions, 1/2 the parsley, rice vinegar and soy sauce. Stir with a spatula lifting the rice from the bottom and folding it over. The rice shouldn’t break or mash, each grain should stay intact.
13. Serve hot, sprinkling the remaining parsley and spring onions as garnish.
CHANA PULAO
Ingredients
- Oil: 4 tbsp
- Onion: 2 medium finely sliced
- Tomatoes: 2 medium finely chopped
- Ginger garlic paste: 2 tbsp
- Cloves: 6/7 pcs
- Bay leaves: 2 pcs
- Green chillies: 6 pcs
- Cinnamon stick: 3 inches
- Black cardamom: 2 pcs
- Dried plums: 5/6 pcs
- Salt: 1 tbsp (as per taste)
- Chickpeas: 2 cups boiled
- Yogurt: 1/4 cup
- Water: 1 litre
- Elephant Rice Basmati Boost: 500 g
- Coriander seeds: 1 tsp roasted & crushed
- Cumin seeds: 1 tsp roasted and crushed
METHOD:
1. In a pot, heat up the oil, add onions and fry until brown.
2. Take out the fried onions and set aside for later use. Add bay leaves, cloves, cinnamon stick, cloves, black cardamom, fry for a few seconds.
3. Add ginger garlic paste, fry until fragrant.
4. Add tomatoes and cook until softened.
5. Add dried plums, green chillies, boiled chickpeas, crushed roasted cumin seeds, coriander seeds, saltand yogurt. Cook for 4/5 minutes until all water dries.
6. Add water and bring to boil.
7. Add rice and cook until 1 cup water remaining.
8. Add fried onions on top and place on dum for 20 minutes.
9. Remove lid, give it a mix and serve. Enjoy!
CHICKEN DUM BIRYANI
Ingredients
- Chicken: 1 kg
- Ginger garlic paste: 2 tbsp
- Green chilli paste: 1 tsp
- Lemon juice: 2 tbsp
- Turmeric: 1 tsp
- Coriander powder: 1 tbsp
- Cumin powder: 1 tbsp
- Chilli powder: 1 tbsp
- Salt: 1 tbsp
- Mace powder: 1/4 tsp
- Nutmeg powder: 1/4 tsp
- Kashmiri chilli powder: 1 tbsp
- Dried plums: 5 pcs
- Coriander: 1 cup chopped
- Mint: 1 cup chopped
- Fried onions: 1 cup
- Yogurt: 1 cup
- Mix all ingredients and marinate for 3 hours
- Elephant Rice Basmati Boost: 650 g (soak for 30 minutes)
- Water: as required for boiling
- Cinnamon stick: 3 inches
- Cloves: 6/7 pcs
- Star anise: 3/4 pcs
- Bay leaves: 3 pcs
- Cumin seeds: 1 tsp
- Lemon slices: 3/4
- Green chillies: 4 pcs
METHOD:
1. Take chicken pieces in a big bowl. Add ginger garlic and chilli paste, lemon juice, turmeric, coriander powder, cumin powder, chilli powder, salt, mace and nutmeg powder, Kashmiri chilli powder, dried plums, fried onions, whisked yogurt, chopped coriander and mint in chicken.
2. Now, you must mix everything well & coat the chicken properly with the spices. Leave to marinate for 3 hours.
3. Rinse rice well 4-5 times with tap water and soak for 30 minutes.
4. In a big pot, add 6 litres of water and place on high flame.Add cinnamon stick, cloves, star anise, bay leaves, cumin seeds, lemon slices and green chillies. Bring the water to a rolling boil before adding the rice.
5. When starts boiling properly, drain the soaking water from the rice and add the pre-soaked rice in boiling water to cook.Boil the rice until 80% done and it will take around 6-7 minutes. Drain the rice and set aside.
6. Place heavy bottomed pot for theBiryani gravy. Once oil is hot, add marinated chicken.
7. After adding the chicken, cook it while stirring for 5-6 minutes on high flame to sear the chicken well. After searing the chicken on high flame for 5-6 minutes add potatoes lower the flame, cover and cook the chicken.
8. You must cook the chicken just up to 80%. You can see that all the oil has separated from the chicken. Rest of the cooking process will happen in Dum. Time of cooking will be based on the quality of your chicken here it took around 15 minutes.
9. Time to layer the rice, place big pot on stove, firstly spread the layer of boiled rice in the bottom of the pot, add second layer of cooked chicken. Now, on top of it, add boiled rice.
10. Mix yellow food colour with water. Spread nicely on Biryani.
11. Time to give Dum to Biryani. Layer the kneaded atta on the sides of pot. Then cover it with a lid & apply some pressure on top. Turn on the stove and give Dum on low flame for 20 minutes. After 20 minutes turn off the flame and let it rest for 5-6 minutes.
12. Time to serve, give Biryani a mix with a gentle hand and enjoy with raita and salad.
SPINACH AND SWEETCORN RICE
Ingredients
- Uncooked Elephant Rice Basmati Boost: 1 1/2 Cups Or Cooked Rice: 700 g
- Garlic Cloves: 2
- Frozen sweetcorn: 150 g
- Rapeseed oil (or any flavourless oil): 2 Tbsp
- Cumin seeds: 1 Tsp
- Coriander Seeds: 1 Tsp
- Chopped white onion: 100 g
- Frozen Spinach: 200 g
- Turmeric powder: 1 Tsp
- Garam Masala: 1 Tsp
- Rock Salt: 1 Tsp
- Water: 1/4 Cup
- Coriander leaf for garnish (optional): 1
METHOD:
1. Wash your rice thoroughly rinsing 4-6 times. Swirl the rice around with your fingers but be careful not to break the rice. Remove all water using a sieve.
2. Place the washed rice in a pan, add 2 cups fresh water and bring to a boil under medium to low heat, changing it to low heat after 10min or when rice is almost cooked. Rice should be cooked al dente.
3. Remove the cooked rice from the pan onto a large tray to cool down
4. Prep all your vegetables: chop the onion, mince the garlic and ginger
5. Heat 1tbsp of the oil in a Wok or large frying pan, medium heat
6. Add the cumin and coriander seeds and heat until you hear them start to pop
7. Add the onions and fry for 2min or until brown
8. Add the frozen spinach (no need to thaw) and fry on high heat also for 2 mins stirring almost continuously
9. Add the minced garlic and ginger
10. Sprinkle the turmeric, garam masala, salt and stir
11. Add the cooled down pre-cooked rice
12. Add the sweetcorn
13. Stir with a spatula lifting the rice from the bottom and folding it over. The rice shouldn’t break or mash, each grain should stay intact
14. Serve hot & garnish