Rice & Grains

Davert Colorful Quinoa 200g

Couscous 500g

Heer Extra Long Basmati Rice is prized for its exceptional length, delicate fragrance, and fluffy texture when cooked. Ideal for biryanis, pilafs, and everyday meals.

India Gate Classic Basmati is long-grain aromatic basmati in a 1kg pack, the size to keep on hand for a biryani at the weekend rather than for daily cooking. The grains cook separate and dry, elongate as they soften, and hold their shape well enough to be layered and reheated without turning to paste.

Best for

• Biryani, where the grains must stay distinct
• Pulao, jeera rice and plain steamed rice
• Fried rice made from rice cooked the day before

How to cook it

Rinse until the water runs clear, then soak for twenty to thirty minutes. Use about one and a half parts water to one part rice, boil, cover, and cook on the lowest heat for ten to twelve minutes, then rest it for five minutes before opening the pot. For biryani, parboil in generously salted water to about seventy per cent, drain, and finish on low heat under a sealed lid. Always fork the rice apart rather than stirring it.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container away from damp.

Damaged packaging – 20% off. This 10kg sack of Dildaar Extra-Long Basmati has damaged outer packaging, so we are selling it at a reduced price. Limited stock – only while it lasts.

Dildaar Extra-Long Basmati is long-grain aromatic rice chosen for grain length: the grains elongate as they cook, hold their shape, and stay loose rather than sticking.

Best for

• Biryani and pulao for large gatherings
• Everyday steamed rice with curries and dal
• Fried rice and jeera rice

Pack and storage

10kg sack. Because the outer bag is damaged, move the rice into an airtight container when it arrives and store it in a cool, dry place.

India Gate Excel Extra Long Basmati in the 5kg pack is the size for a household that cooks rice regularly rather than occasionally. It is the extra-long-grain line: grains that lengthen visibly on cooking, hold firm at the centre and stay loose in the pot, which is what a biryani needs if the rice is not to collapse into the masala.

Best for

• Biryani and pulao for a full table
• Everyday steamed rice with curry and dal
• Jeera rice and fried rice

How to cook it

Wash gently until the water clears and soak for twenty to thirty minutes before cooking. For plain rice, one cup of soaked rice to one and a half cups of water, boiled then covered on the lowest heat for ten to twelve minutes, with five minutes of resting before opening. For biryani, parboil in plenty of salted water to roughly seventy per cent, drain well, layer and finish sealed on low heat. Fork the grains apart at the end.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening. Keep it in an airtight container away from damp and strong-smelling spices.

TRS Rice Flakes Medium (Poha) is parboiled rice rolled flat and dried. The medium thickness is the all-purpose grade — sturdy enough to soften without disintegrating, which is exactly what a poha breakfast needs.

Best for

• Kanda poha and batata poha
• Chivda and namkeen mixes
• Dahi poha, and thickening batters

How to cook it

Do not soak it. Put the flakes in a sieve, run cold water over them for about fifteen seconds, and leave to drain for five minutes — they carry on softening as they sit. Squeezed between the fingers a flake should crush easily but not turn to paste. Add the drained poha to the tempering at the very end and fold gently with a flat spatula rather than stirring.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.

High-quality Tilda Basmati Rice 5 Kg, perfect for daily meals, biryani, pulao, and traditional recipes. Carefully packed to ensure freshness and taste.

Annam Puffed Rice (Mumra) in a large pack, plain and unsalted, for households that make bhel and chivda regularly. Because it is puffed dry it weighs almost nothing and takes up a lot of room, so a kilo is a great deal of mumra. It carries very little taste of its own and exists to give crunch and to soak up chutney at the last second before serving. Mix it in only when everything else is ready, as it goes soggy within a minute or two of meeting anything wet. Any that loses its snap can be refreshed in a dry pan or a low oven for a couple of minutes and cooled before use.

Best with

• Bhel puri and jhal muri
• Chivda and tempered dry snack mixes
• Masala mumra with peanuts, curry leaf and turmeric

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening.

Annam Sona Masoori is a medium-grain, lightly polished South Indian rice — shorter than basmati, softer, and far more absorbent, so it drinks up whatever it is served with. Cooked grains come out tender and slightly clingy rather than long and separate, which is why it is the everyday rice of Andhra, Telangana and Karnataka.

Best for

• Plain steamed rice with sambar or rasam
• Curd rice, lemon rice and tamarind rice
• Grinding into idli and dosa batter

How to cook it

Rinse two or three times until the water runs mostly clear, and soak twenty minutes if you have the time. On the stove, use two cups of water to one cup of rice, bring it to a boil, then cover and cook on low for about fifteen minutes and rest it off the heat for five. In a pressure cooker, one and a half cups of water to one cup of rice for two whistles is enough. Use slightly less water for lemon rice, where you want the grains firmer and separate.

Pack and storage

10 Kg pack. Store in a cool, dry place, sealed after opening.