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Badshah Basmati Rice




Badshah Basmati Rice

An exceptionally esteemed Basmati rice renowned for its delightful fragrance

· Cultivated by pristine snow-fed streams at the base of the Himalayas

· The distinctive soil and climate yield the most magnificent rice globally

· Meticulously hand-harvested, these lengthy grains result in an unparalleled fluffiness and flavour when cooked

· Aged to perfection for an irresistible combination of flavour, aroma, and enhanced grain separation




Kabsa Rice

a traditional Saudi Arabian dish featuring a flavorful combination of chicken and rice.

– 1 whole chicken with skin, cut into 4-8 pieces
– 3 cups rice
– 2 finely chopped onions
– 2 tomatoes blended with skin
– 1 tsp tomato paste
– 1 tsp garlic paste
– 1 tsp ginger paste
– 1 grated medium-sized carrot
– 1 tsp coriander powder
– 1/2 tsp cumin powder
– 1/2 tsp garam masala
– 1/4 tsp black pepper powder
– 1/2 tsp red chili powder (or to taste)
– Half a lemon, cut into thick slices
– 2 cinnamon sticks
– 3 cardamom pods
– 5 cloves
– Handful of raisins (for garnishing)
– Handful of pine nuts (for garnishing)
– 1 cup oil
– 4 cups water (+ additional)

1. Use a large pot that can comfortably hold the chicken pieces.
2. Heat oil in the pot, add cinnamon, cardamom, black pepper, and cloves. Let them splutter before adding onions.
3. Fry onions on medium-high heat until golden. Add ginger and garlic paste, fry briefly before adding tomatoes, tomato paste, and powdered spices. Stir and fry until tomatoes are mushy, and oil separates.
4. Add chicken pieces and salt. Saute on high heat until oil separates again.
5. Add 4 cups of water, reduce heat when it starts to simmer, and let it cook until chicken is tender (approximately 15-20 minutes on medium-low heat).
6. While chicken cooks, wash and soak the rice.
7. Once chicken is done, remove pieces with a slotted spoon, cover with foil.
8. Measure the broth; for each cup of rice, use one and a half cups of water. Adjust with additional water if needed.
9. Reheat, add grated carrots and sliced lemon to the broth. When boiling, add drained rice, check and adjust salt.
10. Cook on medium-high until water reduces, making it difficult to stir. Add chicken if desired.
11. Remove chicken skin before placing it in the rice; stir to combine.
12. Close the lid tightly, reduce heat to the lowest, and let it steam for 15-20 minutes.
13. If not adding chicken to the rice, grill or fry separately.
14. After rice is cooked, tilt the lid slightly to let steam escape. Fry raisins and pine nuts in butter and oil, then pour over the rice for garnishing.
15. Serve the rice with chicken.

– Keep chicken skin on for moistness; remove before steaming with rice. If grilling or frying, the skin adds a crispy outer layer.
– Optionally, wash and make slits in the chicken beforehand, rubbing in a little salt and garlic-ginger paste for better absorption of flavors.

Additional information

Pack Size

2kg, 5kg


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