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Manpasand Rice

Manpasand Rice

Manpasand Rice made from Basmati rice has tempting flavour for taunting your senses. Method Of Preparation
  • Basmati Rice should be picked and washed in a lot of water. It should be soaked in adequate water for half an hour. This should be followed by draining the water.
  • Basmati Rice should be boiled in salted water till it gets cooked. It should be drained and kept warm.
  • Carrots should be washed, peeled and cut into cubes of half cm. Lemon Grass stalk should be washed.
  • Cauliflower should be cut into small florets. It should be washed and soaked into warm salted water and should be kept aside.
  • Cabbage should be cut into chunks of half cm. Spinach leaves should be cleaned, washed and trimmed.
  • Corn flour should be dissolved in half cup of water.
  • Three cups of water should be taken into a pan. Lemon grass and carrots should be added and it should be brought to a boil. Cooking in the boiling water should be continued for three minutes. Cauliflower florets and Green peas should be added.
  • It should be simmered till carrots and green peas are done. Cabbage and spinach leaves should be stirred. Crushed pepper corn and salt should be added.
  • Soya sauce should be added. It should be brought to a boil. It should be stirred in water containing dissolved corn starch. It should be continuously stirred. It should be simmered for half an hour. The Rice should be arranged in a large serving bowl. Cooked vegetables should be poured over the Rice and Sesame Oil should be sprinkled on top.
  • It should be served immediately.
  • /ul>


Haryana King basmati rice 11/4cup
Salt to taste
Lemon grass 2 inch stalk
Carrots 2 medium sized
Cauliflower 1/4small sized
Cabbage 1/4small sized 
Spinach 12 – 16
Star anise  2
Cornflour  11/2 tblspn
Shelled green peas  1/2 cups
Tomatoes  2 med.sized
Soya Sauce 1 tblspn
Crushed black pepper 1 tblspn

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Address : Village Pakhana, Taraori - 132116

District - Karnal, Haryana (India)

Contact Person 01 : Mr. Ravi Gupta

Contact Person 03 : Mr. Ansh Gupta

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