Discover Authentic Indian Recipes Made With Kohinoor

From aromatic biryanis to everyday meals, discover recipes crafted with love and the finest rice.

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Recipes by Kohinoor

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Frequently Asked Questions

Why did my kadhi curdle?

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Usually because of high heat or cold yoghurt. Use room-temperature curd, whisk with besan before heating, and stir steadily until it boils.

How sour should the yoghurt be?

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Slightly sour is best, about two to three days old. Fresh curd works too, but the flavour will be milder.

Which rice suits kadhi chawal?

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A plain, long-grain basmati like Kohinoor Feast Rozana stays fluffy. It soaks up the gravy well, which is exactly what this chawal recipe needs.

Can I make kadhi without pakoras?

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Yes. Plain kadhi is lighter and common in many homes. Add boiled potatoes or bottle gourd if you want some substance.

Can I store and reheat it?

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Kadhi keeps for two days in the fridge. Reheat slowly on low heat with a splash of water, and cook fresh Kohinoor rice to serve alongside.
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