MASP Foods
Recipes · Five dishes, five gradesMASP Foods Pvt Ltd
MASP Foods Pvt Ltd
Recipes

Five dishes,
one grade each.

Biryani, pulao, jeera rice, khichdi and kheer — each written against the MASP grade milled for it, method and all.

Hyderabadi Biryani
01
Biryani
Serves 4–5 · 1 hr 15 min

Hyderabadi Biryani

Long, separate grains layered with marinated meat and saffron — the dish MASP Biryani is milled for.

500g MASP Biryani Basmati rice750g chicken or mutton, cut into pieces1 cup thick yogurt3 onions, thinly sliced and fried until golden2 tbsp ginger-garlic pasteA generous pinch of saffron soaked in ¼ cup warm milk
  1. 1

    Rinse the rice until the water runs clear, then soak for 30 minutes and drain.

  2. 2

    Marinate the meat in yogurt, ginger-garlic paste, chilli, half the fried onions and half the herbs. Rest for at least an hour.

  3. 3

    Parboil the rice with whole spices and salt until roughly 70% cooked, then drain.

  4. 4

    Layer the marinated meat in a heavy pot, spread the rice over it, and finish with the remaining onions, herbs, saffron milk and ghee.

  5. 5

    Seal the lid and cook on the lowest heat for 35–40 minutes.

  6. 6

    Rest for 10 minutes before opening, then fold gently from the base so the grains stay whole.

Full recipe
Vegetable Pulao
02
Premium
Serves 4 · 35 min

Vegetable Pulao

A light, fragrant one-pot rice — slender grains that stay separate and carry the spice without heaviness.

300g MASP Premium Basmati rice2 cups mixed vegetables — carrot, beans, peas1 onion, sliced1 tbsp ginger-garlic pasteWhole spices — bay leaf, cardamom, cloves, cinnamon2 tbsp ghee or oil
  1. 1

    Rinse and soak the rice for 20 minutes, then drain well.

  2. 2

    Heat ghee and fry the whole spices until aromatic, then add the onion and cook to soft gold.

  3. 3

    Stir in the ginger-garlic paste and vegetables, and cook for three minutes.

  4. 4

    Add the drained rice and turn gently for a minute so every grain is coated.

  5. 5

    Pour in the water, season, bring to a boil, then cover and cook on low for 12–15 minutes.

  6. 6

    Rest, covered, for 5 minutes and fluff with a fork before serving.

Full recipe
Everyday Jeera Rice
03
XL
Serves 4 · 25 min

Everyday Jeera Rice

The dish that shows whether a rice is worth keeping in the house — no masala to hide behind, just cumin, ghee and water.

300g MASP XL Basmati rice1 tbsp ghee1½ tsp cumin seeds1 bay leafSalt to tasteFresh coriander, chopped, to finish
  1. 1

    Rinse the rice until the water runs clear, then soak for 20 minutes and drain.

  2. 2

    Warm the ghee and crackle the cumin with the bay leaf until it smells nutty.

  3. 3

    Add the rice and salt with one and a quarter times its volume in water, and bring to a boil.

  4. 4

    Cover, drop to the lowest heat and cook for 12 minutes. Rest five minutes, then fork through and finish with coriander.

Full recipe
Moong Dal Khichdi
04
Mini Mogra
Serves 4 · 35 min

Moong Dal Khichdi

Khichdi wants the opposite of a biryani grain — it should soften, absorb and give, which is what the shortest grade in the range does best.

200g MASP Mini Mogra Basmati rice150g split moong dal1 tsp cumin seeds1 tsp turmericGinger and green chilli, finely choppedA pinch of asafoetida
  1. 1

    Rinse the rice and dal together twice. No long soak is needed.

  2. 2

    Warm the ghee, crackle the cumin, then add the asafoetida, ginger and chilli.

  3. 3

    Add the rice, dal, turmeric and salt with four times their volume in water.

  4. 4

    Simmer covered for 20 to 25 minutes until soft and loose, then finish with a spoon of ghee.

Full recipe
Rice Kheer
05
Mini Mogra
Serves 4 · 50 min

Rice Kheer

Slow-simmered milk pudding — the smaller grains of Mini Mogra break down to exactly the right creaminess.

100g MASP Mini Mogra Basmati rice1.5 litres full-fat milk150g sugar, or to tasteA pinch of saffron½ tsp green cardamom powderAlmonds and pistachios, slivered
  1. 1

    Rinse the rice and soak for 20 minutes, then drain.

  2. 2

    Bring the milk to a boil in a heavy pan, then lower the heat.

  3. 3

    Add the drained rice and simmer, stirring often, until the grains soften and the milk thickens — about 30 minutes.

  4. 4

    Stir in the sugar, saffron and cardamom, and cook for five minutes more.

  5. 5

    Finish with the nuts. Serve warm, or chilled.

Full recipe

Every grade cleaned to the same standard.

See the eight grades