Daawat Biryani Basmati Rice

• Keep in a Cool, Dry Place: Store the rice in a cool, dry area away from direct sunlight. Exposure to heat and sunlight can cause the rice to lose its flavor and aroma.
• Use an Airtight Container: Transfer the rice from its original packaging to an airtight container or a sealed glass jar. This helps prevent moisture, pests, and air from affecting the rice.
• Avoid Humidity: Ensure that the storage area is not humid, as moisture can cause the rice to spoil or develop mold. Choose a storage location with low humidity levels, such as a pantry or kitchen cabinet.
• Check for Pests: Periodically inspect the rice for any signs of pests, such as insects or rodents. If you notice any pests, discard the affected rice and thoroughly clean the storage container before transferring fresh rice.
• Use Within a Reasonable Timeframe: While Daawat Biryani Basmati Rice has a long shelf life when stored properly, it's best to use it within a reasonable timeframe to enjoy it at its freshest. Check the packaging for the "best before" or expiration date, and consume the rice before that date for optimal quality.

• Energy (350 kcal)
• Carbohydrates(78g)
• Sugars(0g)
• Protein(8.8g)
• Total fat (0.47g)
• Saturated fat (0.1g)
• Trans fat(0g)
• Cholesterol(0mg)
• Sodium(1-7mg)
• Dietary fiber (1-6g)
• Calcium(5.9mg)
• Iron(1.08mg)

• Rinse the Daawat Biryani Basmati Rice under cold water before cooking to remove excess starch.
• Soak the rice in water for 30 minutes to 1 hour to ensure even cooking and fluffiness.
• Use a ratio of 1.5 to 2 cups of water for every cup of rice for perfect texture.
• Add a few drops of lemon juice while cooking to keep the grains separate and prevent them from sticking.
• Cook the rice on low heat and covered tightly to allow it to steam evenly and absorb flavours.
• Avoid stirring the rice too much while cooking to prevent it from becoming mushy.
• Let the cooked rice sit covered for 5-10 minutes after turning off the heat to allow it to steam and fluff up further before serving.

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