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  • “Basmati” means
    “The Queen of Fragrance”
    BRM brings you Basmati Rice from the lush green and water filled fields of Hadoti(East Rajasthan) best suited to grow pure and genuine Basmati...
  • Hadoti Produces two Verities of Basmati Kasturi Basmati
    Pussa Basmati
    Both varieties are pure 100% Basmati Rice...
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    Savour of Traditionaly Taste...
    Baran(Heart of Hadoti) is an ideal land for rice-growing. Fertile soil, suitable climate, naturally mineral enriched water, all these combine and the outcome is unrivaled unique Basmati Rice...
  • Baran's Basmati Baran's Basmati is famous around the world for its pleasant delicate taste, matchless aroma & longest grain with a smooth texture and, because of these special features,Baran's Basmati has won the hearts of the people worldwide.
  • Shubham Basmati Rice Adding taste to your life through an authentic & healthy range of Basmati Rice... Suprior Quality...
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  • Shubham Basmati Rice Processed in extra hygienic conditions. Supported by most modern technologies And cared by a motherly touch
    100% pure and nutricious...
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Rice Recipes



400 gm Shubham basmati OLD Rice
100 gm Ghee or butter
65 gms onion
2 gms cinnamon
2 gms Bay leaf
1 gm peppercorns
6 gms Salt

How to make fried rice:

# Heat the ghee in a large saucepan and add the finely sliced onion.

# Fry till golden brown, remove from the pan and keep aside.

# To the hot fat, add the washed and drained rice and the spices.

# Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice.

# Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked.

# Serve garnished with fried onions.



1 cup Long Grain (Shubham Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):

# Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.

# Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.

# When Cumin seeds are done add the rice and salt, mix well.

# Add water.

# When it starts boiling low down the flame of the gas and cover it partially.

# Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.

# Serve the jeera pulao hot with any gravies or raita.

Kashmiri Pulao Rice Recipe


2 Cups Basmati rice
1 Cup Milk,˝ Cup Cream
6 Cashew Nuts,6 Almonds ,6 Dried Grapes
1 tsp Green Peas (Optional)
˝ tsp Cumin seeds – ˝ tsp
3 Cloves,3 Cardamoms
1 Bay leaf,1 pinch Saffron Powder
Ghee (as required)
1 Cup Fruits for garnish,Salt

How to make Kashmiri Pulao:

Soak the Rice in water for 15 minutes and then wash and clean the rice. Drain the water from the rice and keep aside. In a thick bottomed Kadai heat ghee and fry the cashew nuts and dried grapes and keep them aside. Now add and sauté cumin seeds bay leaf, cinnamon, cardamom and cloves to the remaining Ghee for a few minutes. Now add the rice to it and fry for 2-3 minutes. Once done, add milk, saffron powder dissolved in milk and cream to the mixture and mix gently. Add around 2 ˝ cups of water and a little salt and bring to boil. Now close the lid and cook in low flame till the rice is cooked and grains are separate. Remove from fire and fluff the rice a little using a fork. Garnish the Kashmiri Pulao with chopped fruits and fried nuts and finely chopped almonds. Keep the rice covered till it is served. Serve with cucumber and onion raita.