LAL QILLA Basmati rice being a rich and unforgettable blend of tradition and exotic produce optimizes the spirit of a unique and incredible India. We bring the finest of basmati rice to the global palate by bringing unbridled joy to the faces of millions of our consumers worldwide.
Focused quality of highest order and undying faith, LAL QILLA has stormed to new heights and emerged as an undisputed market leader. ASCW is one of the largest rice manufacturing companies of India by any standards. Backed by a team of visionaries and committed professionals the company has carved a niche for itself and is all set to acquire new ventures world over.
Amar Singh Chawal Wala is an ISO 22000, APEDA and HACCP certified leading manufacturer in India of the Prest and Best Quality of Basmati Rice in our various brands.
1 cup boiled basmati rice,1/2 teaspoon mint leaves,salt as required,2 tablespoon refined oil,3 green cardamom,2 clove,2 onion,1 teaspoon turmeric,1 tablespoon garlic paste,1 cup hung curd,2 tablespoon coriander leaves,water as required,1 tablespoon ghee,600 gm chicken,1 tablespoon garam masala powder,1 dash saffron,1 tablespoon bay leaf,1 black cardamom,1 teaspoon cumin seeds,4 green chillies,1 tablespoon ginger paste,1 teaspoon red chilli powder,1/2 tablespoon ginger,2 drops kewra
Rice is normally prepared by boiling or steaming (or some combination of these) and it absorbs water during this process. Long-grain rice tends to remain separate or 'fluffy' after cooking while short- and medium-grain rice will tend to stick together more.
Wash the rice 3-4 times to get rid of the excess of starch. Soak the rice in water for 4-6 hours then Drain the water and add the rice in a pan along with 1 cup water, 1/2 cup coconut milk salt and 2 tbsp sugar.
Add Rice in a pan along with water, coconut milk, salt and sugar. Cover and cook on low heat until all the water is absorbed and the rice is cooked. then Add the remaining 1/2 cup coconut milk and 2 tbsp sugar in a pan. and Cook on low heat until sugar melts. Remove the pan from heat. and Transfer the cooked rice in serving bowls.
Top with ripe mango slices and drizzle the coconut milk and sugar mixture on top. Sprinkle sesame seeds, mung beans and peanuts and serve.
Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.
In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.
To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes.
Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.
Our mission is to make the world aware of the actual taste and aroma of pure basmati rice. Our beliefs are our greatest strengths and have contributed immensely in helping us emerge as one of the world's best basmati rice millers and exporters. Taking forward the legacy of basmati rice in India. Our beleifs have re-enforced us through tthe last century and more. Reaching new heights and breaking newer grounds is the motto of ASCW.
Cultivation Procurement and Milling....
The Basmati crop is grown under complete natural conditions and climate of the Himalayan foothills. Cultivation is carefully observed. and quality improvement measures are suggested. Right from seed quality upgrading to application of crop protection techniquea. During the milling process, it is aged for a considerable period of time to obtain the best cooking results and natural aroma.
The Lal Qilla Team undertakes creative work on a systematic basisv in order to increase the stock of knowledge right from creation of best quality basmati seeds, its sowing and processing. Our research and development is often scientific towards reducing the cost of production as well as enhancing the quality of rice by scientific milling and ageing to achieve best cooking results. New product design and development is more often than not a crucial factor.
Amar Singh chawal Wala unit II, Village chabba, Tarn Taran Road Amritsar, Punjab (INDIA)
Sign up to receive the latest updates
By signing up I agree to processing personal data