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White Wings is the No.1 leading brand of organic food products such as basmati rice, fruits, vegetables, spices, pulses etc. from the house of SK Traders. We started with certain values and objectives. Quality is paramount to us and all our products confirm to the highest norms of quality. Our commitment to quality and delivery has been our strength and the reason for our success. In addition, our dynamic team of dedicated employees have helped us to come at par with the international standards. Thus with in a short period of time we are become the leading exporters of agro-products in Middle East. We always keep transparency, honesty, commitment and new technology in this field.

1121 Sella Basmati Rice

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1121 Basmati Rice - Raw/Steamed/Brown

Sugandha Rice

Traditional Basmati Rice

5 Basmati Rice Recipes To Make Tonight

FRIED RICE

FRIED RICE

Fried rice is a delicious dish that can be easily cooked. Fried rice can be cooked in a variety of interesting ways in a very short time. It requires very few ingredients that are available to you. You can make it at home by following four simple steps. It is a healthy food that includes boiled rice and vegetables. You can make this dish even more delicious by adding paneer, soybeans, fried eggs or your favorite meat. This dish, which provides health and happiness, can be served to your guests by garnishing with chopped coriander.

  • Ingredients (5 Servings)
  • 625 grams basmati rice
  • 1/2 cup and 2 tablespoon carrot
  • 3/4 teaspoon garlic
  • 3/4 teaspoon black pepper
  • 1 and 1/4 tablespoon vinegar
  • 1 and 1/4 tablespoon green chilli sauce
  • 5 pinches salt
  • 1 and 1/4 bunch spring onions
  • 1/2 cup and 2 tablespoon capsicum ( green pepper)
  • 3/4 teaspoon ginger
  • 1/3 cup and 1 and 1/2 tablespoon light soya sauce
  • 2 and 1/2 tablespoon tomato ketchup
  • 1/2 cup and 2 tablespoon sunflower oil
Directions
  1. Boil the rice with 1/2 teaspoon salt and 1/2 teaspoon sunflower oil. Drain water from cooked rice and transfer to a bowl and cool.
  2. In a frying pan, heat 1/4 cup oil in a moderate fire. First, fry the ginger garlic paste until it is light brown. You can add some green chillies of your choice. Add all the vegetables, onions, spring onions and capsicum. Add vegetables and spices and stir constantly.
  3. In another pan, heat 1/4 cup oil in a moderate fire. Fry the cooked rice for 3 minutes in sim fire. After that, add all the veggies and mix well. Add soy sauce, vinegar, tomato sauce, green chilli sauce, pepper powder and salt. Stir over medium fire until all sauce is well dried.
  4. Turn off the oven and turn the fried rice into a bowl. Garnish with freshly chopped coriander. It can be served with sauces of your choice.

Cholia Soya Bean Pulao

Cholia Soya Bean Pulao

Cholia Soya Bean Pulao is a very delicious dish made with green chickpeas and soya bean chunks. This is a North Indian dish that can be cooked with basmati rice. This dish is perfect for dinner and lunch. This easy-to-prepare dish requires very few ingredients that are available in your kitchen. Served with chilled raita or some gravy, this vegetarian recipe can be enjoyed on occasions like kitty parties, potlucks, picnics or buffets and will surely impress your guests with your impeccable culinary skills.

  • Ingredients (5 Servings)
  • 312 grams basmati rice
  • salt As required
  • 1 and 1/4 bay leaf
  • 5 clove
  • 1 and 1/4 inch cinnamon stick
  • 1/2 cup and 2 tablespoon green chickpeas
  • 1 and 1/4 onion
  • 312 mililitre water
  • 25 soya chunks
  • 2 and 1/2 teaspoon cumin
  • 12 and 1/2 peppercorns
  • 2 and 1/2 green chilli
  • 2 and 1/2 tablespoon canola oil/ rapeseed oil
Directions
  1. Heat the oil in a deep frying pan and bake in a light frying pan. When the pan is hot, add pepper, cinnamon, cloves, cumin and bay leaf to it. Mix it well. Then add chopped onion and green chillies. Mix these until the onion turns light brown.
  2. Now, squeeze out the excess water from the soaked soya chunks and add into the pan along with soaked green chickpeas. Sprinkle salt over this mix as per your taste and saute all the ingredients well. Cook for about 2-3 minutes with occasional stirring.
  3. Slowly mix the soaked basmati rice with water. Boil the rice for 8-10 minutes. Once the water has drained, set the fire down. Cover rice bowl with a tight lid and cover well. After 5 minutes, check if the rice is baked. Once greased, mix the remaining ingredients and transfer to a serving plate and enjoy it with chilled raita, enjoy!

Jeera Rice

Jeera Rice

The jeera rice is a basmati rice dish that everyone loves. To make the perfect restaurant- style Jeera Rice, you must be very careful about the cooking time of rice as it should not be overdone. This is a healthy dish that can be prepared very quickly. When making this dish at home, you can ensure the quantity and quality of ingredients used. Basmati rice dishes are healthy. It can be served with nuts, meat and vegetable. This adds to the flavor of the dish. You can enjoy the true flavors of the side dish as this dish is not too spicy. This quick basmati rice dish is served with korma, mutton kofta and vegetarian curry. Jira Rice is a great meal to serve for lunch or dinner. Jira Rice is a healthy food that will always be enjoyed not only by your guests but also by everyone.

  • Ingredients (5 Servings)
  • 2 and 1/2 cup basmati rice
  • 2 and 1/2 teaspoon cumin powder
  • 7 and 1/2 cup water
  • 5 pinches salt
  • 2 and 1/2 teaspoon cumin seeds
  • 2 and 1/2 onion
  • 3 and 3/4 tablespoon vegetable oil
Directions
  1. Rinse basmati rice in cold water. Soak the rice in water for some time. Then add 3 cups of water to a bowl.
  2. Heat oil in a pressure cooker. Add cumin seeds and allow them to splutter. Add the chopped onions and saute until they turn pink. If you like spicy flavors, add finely chopped green chillies. To enhance the taste, add some green peas and dried fruit.
  3. Now add the rice water with cumin powder and salt and mix well and cook till 2 whistle pressure. The rice does not need to be overcooked to make the jeera rice like you get at restaurants. So you have to be very careful when cooking.

Cashew Chicken Fried Rice

Cashew Chicken Fried Rice

Cashew Chicken Fried Rice is a healthy meal that is best prepared with grilled cashews, chicken, peas, red peppers and pineapple. It is very tasty and can be prepared in a restaurant style.

  • Ingredients (5 Servings)
  • 1 pounds cubed chicken breasts
  • 2 egg
  • 1 diced red peppers
  • 2 handful defrosted,thinly sliced green onion
  • 1 tablespoon chopped ginger
  • 2 cup boiled basmati rice
  • 2 teaspoon chilli garlic paste
  • 3 tablespoon vegetable oil
  • 1 1/2 cup cubed pineapple
  • 1/2 cup frozen peas
  • 2 cloves minced garlic
  • 1/2 cup unsalted cashews
  • 1 tablespoon soy sauce
  • 2 tablespoon lime juice
Directions
  1. Add 2 tbsp soy sauce and pepper powder and simmer the chicken and refrigerate for 30 minutes.
  2. Heat 1 tablespoon of oil in a large china pan. Cook on medium high heat until the chicken is pink, about 7-8 minutes. After that, remove from the pan.
  3. Add one teaspoon of oil to the same pan and fry the eggs. Transfer to a bowl.
  4. Add a tablespoon of oil to the pineapple and red pepper pan and cook for about 3-5 minutes until the peppers are soft.
  5. After that, add the green onions, peas, ginger and garlic for 30 seconds or more. Stir constantly and cook.
  6. Add the remaining two teaspoons of oil to the pan. Pour in the cashews and toast them, stirring constantly, until the cashews smell fragrant and have turned golden brown, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
  7. Add the cooked vegetables and eggs to the rice. Add the soy sauce, chilli garlic sauce and lemon juice as needed
  8. Garnish with fresh cilantro leaves. Serve hot.

BIRYANI

BIRYANI

You like chicken biryani too…? The chicken biryani is also easy to cook because the chicken meat is easy to handle. Chicken biryani is a delicious and healthy non-vegetarian dish. This tasting came to India from Central Asia. It was a dish that cooked rice with meat. Now they make a variety of biryani with spices, vegetables and meat in different ways. It is cooked in many ways like chicken biryani, mutton biryani and fish biryani. Garam masala and saffron are the two main ingredients that make the biryani cook specially with basmati rice and cooked chicken. You can also cook at home with biriyani like in restaurants.

  • Ingredients (6 Servings)
  • Long grain Basmati rice – 2 cups
  • Oil – 1 tsp
  • Biriyani Masala Powder – 1/2 tsp
  • Water – as required
  • Salt – to taste
  • Thinly Sliced Red Onion – 1 big
  • Cashew Halves – 1/4 cup
  • Raisins – 1/4 cup
  • Almonds – 1/4 cup (optional)
  • Sugar – 1/2 tsp
  • Salt – to taste
  • Oil/Ghee – 1 to 2 tbsp
  • Thinly sliced Red Onions – 2 large
  • Diced Tomatoes – 2 large
  • Potato (peeled and diced) – 1 big (optional)
  • Slit Green Chillies – 4 (Alter according to your spice tolerance)
  • Cinnamon – 1″ piece
  • Cloves – 4
  • Fennel Seeds – 1/2 tsp
  • Bay leaves – 2 to 4
  • Chopped Cilantro (Malliyilla) – 1/2 cup
  • Chopped Mint leaves (Pudhina) – 1/2 cup
  • Dried Fenugreek Leaves (Methi/Uluva) – A few
  • Fresh Ginger Garlic Paste – 2 tbsp
  • Turmeric Powder – 1/4 tsp
  • Kashmiri Chilly Powder – 2 tsp (Alter according to your spice tolerance)
  • Chicken Masala Powder – 2 tbsp (Any brand, I used Eastern Chicken Masala Powder)
  • Home Made Biriyani Masala Powder – 1 to 2 tsp
  • Yogurt – 1/2 Cup
  • Lemon Juice – 2 tbsp
  • Salt- to taste
  • Ghee/Cooking oil – 2 tbsp
  • Whole Chicken (medium sized pieces) – 1 lb
  • Lemon Juice – 1 tbsp
  • Turmeric Powder – 1/4 tsp
  • Chicken Masala Powder – 1 tbsp
  • Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
  • Pepper Powder – 1/2 tsp
  • Coriander Powder – 1 tbsp
  • Fresh Ginger Garlic Paste – 1 tbsp
  • Salt – to taste
Directions
  1. Soak Basmathi rice in water for around 20-30 minutes.
  2. Wash and clean the chicken pieces thoroughly and soak it in water along with 1 tbsp lemon juice for around 5 minutes. Drain and keep aside.
  3. Make a marinade using the above ingredients and rub it nicely on the chicken pieces. Keep it aside for atleast 30 minutes.
  4. Meanwhile, heat 1 tbsp oil/ghee in a nonstick pan and fry cashews, almonds and raisins until the cashews and almonds are lightly browned and the raisins become plump. Drain and keep aside.
  5. To the same pan, add 1 more tbsp of oil/ghee. Throw in the thinly sliced onions kept for garnishing and saute them on medium heat until they are fried and caramelized. This will take atleast 15-20 minutes. Keep on stirring occasionally so that the onions are not burnt. Add a pinch of salt and 1/2 tsp of sugar while frying the onions to enhance the taste.
  6. Fill a big 5 quart pan with 3/4th water and bring it to a rolling boil. Wash and drain the soaked Basmathi Rice and add it to the boiling water along little salt, 1/2 tsp biryani masala and 1 tsp oil. Cover and cook the Basmati rice for around 8-10 minutes till each grain is separate and 3/4 cooked but not fully cooked. Add more water if needed, so that the rice doesn’t stick together. Drain excess water and keep the rice aside. The cooking time varies with the rice used. So be very careful.
  7. Alternate Method for Cooking Rice – Heat 1 tbsp oil/ghee in a big pan. Add the drained Basmathi Rice and stir fry gently for 3-4 minutes. For 2 cups of rice, add 3 (4 minus 1) cups of water to the pan along with salt to taste. Bring everything to a rolling boil. Cover and cook on medium heat for 5 minutes. Continue cooking for another 5 minutes on low heat. Once, all water has been absorbed, open the pan and fluff the rice with a fork. Keep aside. This method seems to better for getting perfectly cooked rice.
  8. Heat a big non stick pan or wok and add 2 tablespoons of oil/ghee. You can use a combination of both oil and ghee for a rich flavor.
  9. Throw in fennel seeds, cinnamon, bay leaves and cloves. Saute for 2 minutes.
  10. Then add onions, slit green chillies, dried fenugreek leaves, chopped cilantro and mint leaves and saute till the onions begin to brown.
  11. Add the ginger garlic paste and fry for a minute or two.
  12. Throw in the chopped tomatoes and cook till the tomatoes are pulpy and mashed.
  13. Reduce heat and add 1-2 tsp of biriyani masala powder, 2 tbsp chicken masala powder, 2 tsp kashmiri chilly powder, 1/4 tsp turmeric and salt to taste. Saute the powders for a minute.
  14. Blend 1/2 cup of yogurt with 1/2 cup of water and add it to the pan along with salt and mix well. Allow it to simmer for a while.
  15. Add the marinated chicken and diced potatoes to the masala gravy and mix gently. Cover and cook on medium heat, stirring occasionally, for around 20 minutes till the chicken has been cooked thoroughly. Keep the masala gravy aside.
  16. Meanwhile preheat oven to 350 degree Fahrenheit (175 degree Celsius). Apply some ghee or oil on a baking pan/dish or line it with aluminum foil to prevent the Biryani from sticking onto the pan. Layer it with the semi cooked rice and the chicken pieces and masala gravy alternatively. Sprinkle lemon juice in between. Garnish with fried onions, cashews and raisins.
  17. Cover with an aluminuim foil or tight lid and bake for atleast 30 minutes. Allow it to cool thoroughly and then mix the biriyani gently with a fork. It’s best to keep the biriyani for a few hours before serving so that all flavors are absorbed.
  18. Serve the Chicken Biriyani with Raitha, Pickle and Pappad.

Recipe pictures are imaginary

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