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India Live Updates: India removes export tax on parboiled rice, govt order

The Centre on October 22 announced the reduction of export tax on parboiled rice to zero from the current 10 percent, a government notification said.


The move comes as inventories in the world’s biggest exporter of the grain surged and the country is set to produce a bumper crop after copious monsoon rains.
Tuesday’s decision to remove the tax follows last month’s move to reduce the duty to 10 percent from 20 percent to boost exports.


In September, the government also gave the go ahead for exports of non-basmati white rice to resume. But New Delhi set a floor price for non-basmati white rice exports at $490 a metric ton.


Bigger rice shipments from India would beef up overall global supplies and soften international prices by forcing other major exporters – such as Pakistan, Thailand and Vietnam – to reduce their rates, trade and industry officials said.

The decision to remove the export tax on parboiled rice signals the government’s confidence about the new season crop, said Dev Garg, vice-president of the Indian Rice Exporters Association.

Duty-free exports of parboiled rice would encourage price-sensitive African buyers to step up purchases from India, said B.V. Krishna Rao, president of the Rice Exporters’ Association.

India also scrapped the 10 percent export duty on husked brown rice and rice paddy, the order said.Lorem ipsum dolor sit amet, at mei dolore tritani repudiandae. In his nemore temporibus consequuntur, vim ad prima vivendum consetetur. Viderer feugiat at pro, mea aperiam

With inputs from Reuters

Largest Rice Exporter in India

Haji Rice is a leading Indian company renowned for producing and exporting high-quality basmati rice. Our commitment to excellence has made us a trusted name in the global rice market.

Why Choose Haji Rice?

● Unmatched Quality: We prioritize quality control at every stage, ensuring our rice meets the highest standards of taste, aroma, and nutritional value.
● Modern Facilities: Our state-of-the-art facilities and advanced technology guarantee efficient processing and packaging, preserving the freshness and flavor of our rice.
● Wide Variety: We offer a diverse range of rice varieties, including 1121 raw Basmati Rice, 1121 steam Basmati Rice, 1121 white sella Basmati Rice, and 1121 golden sella Basmati Rice, catering to different tastes and preferences.

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Rice is a staple food in India, and Haji Rice plays a significant role in meeting the domestic demand and exporting this essential commodity to the world. Our dedication to sustainable agriculture and responsible farming practices contributes to the country’s food security.

Haji Rice: A Global Exporter

As one of the largest rice exporters in India, Haji Rice:

Boosts the Economy: Contributes to India’s economic growth through export revenues.
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Join us in experiencing the exceptional quality and taste of Haji Rice.Haji Rice: A Global Exporter

BEEF BIRYANI RECIPE
KERALA STYLE BEEF BIRIYANI

Biryani, one of the most delicious rice recipe/rice dish which is very popular around the globe. Biriyani/biryani is a rice dish which is generally made of rice, spices, and meat. I have shared lots of biryani recipes in my blog like chicken biryani, mutton biryani, fish biryani, duck biryani, thalassery biryani, Alfredo chicken biryani, fried chicken biryani etc. Each biryani is different in tastes and flavor. The blending rice with chicken or meat masala makes this Indian dish unique. You can also see Dum chicken biryani recipe on my blog which is very popular in south India (Kerala style biryani). Here am with a special beef biryani recipe which i prepared when i was at my home in Kerala. So the dum process which i showed in pics is the common technique followed by Keralites while preparing biryani. As am a UAE resident, i used to make dum for my biryani by sealing the sides with flour mixture (maida). Hope you all will try this beef biryani recipe. 

INGREDIENTS
For cooking beef
Beef                     –  1 kg, make medium sized pieces
Turmeric powder – half tbsp
Chili powder        – 1 tsp
Salt                       – 1 tsp or as required
Pepper powder      – 1 tsp
Chicken stock cube – 1, optional (i skip this)
Water                     – 1 cup or little more

For biryani masala
Onion              –  3 cups of sliced onion
Raw spices      – crush it and add given below spices

Cardamom          – 4 nos
Cloves                 – 4 nos
Mace                    – 3 nos
Nutmeg                – 1
Fennel seeds         – 1 tsp
Black cumin seeds – 1 tsp

Ginger garlic paste  –  2 tbsp
Green chilies            – 6 nos, slit
Tomatoes                  – 1 cup, sliced
Curd/yogurt              – half a cup
Pepper powder          – 1 tsp
Turmeric powder       – 1 tsp
Coriander leaves        – half a cup, chopped
Salt                             – to taste
Ghee                            – quarter a cup or more (can use veg oil)

For cooking rice
Kaima rice / jeerakashala rice / long grain basmati rice – 500 g
Cinnamon                         – 2 pieces
Cardamom                        – 3 nos
Cloves                               – 3 nos
Bay leaves                         – 1
Vinegar                              – 1 tsp
Oil                                      – 1 tsp
Salt

(i prefer using jeerakashala rice for making any biryani recipes. Especially for Malabar biryani recipes, this rice is used which gives a special flavor. )

For garnishing and seasoning
Ghee                                  – quarter a cup
Nuts and raisins                 – as required
Chopped coriander leaves  – 2 tsp

Ambur Special Mutton Biryani

The ambur mutton biryani is a delicacy among biryani lovers and is a must try by all – lets see how to prepare this version of biryani.

Ingredients
Seeraga samba rice – 1kg
Mutton – 1kg
Ghee – 100 grams
Cardamom – 5
Cinnamon – 5
Clove – 10
Oil – 150ml
Onion – 450 grams (we can take Medium sized onions – 6 or 7)
Coriander Leaves – 1/4 bunch
Mint Leaves – 1/4 bunch
Green chilli – 5
Ginger – 100 grams
Garlic – 100 grams
Chilli paste – Made from 12 red chillies
Salt – 1.5 tablespoons
Tomato – 450 grams
Curd – 250ml
Water – 800ml
Lemon – 1
For cooking Rice
Water – 2.5 litre
Salt – 2 tablespoons

Things to be done before we start cooking

Rinse 1 kg of zeera samba rice softly in clean water. Repeat it again to clean it fully – then soak it in a bowl with fresh water for 30 minutes.
Onions and tomatoes (each 450 grams) – Chop them into smaller pieces.
Cut – coriander and Mint leaves – 1/4 from a bunch.
Peel the skin of 100 grams of garlic – then grind it into a paste.
Peel the skin of 100 grams of ginger – then grind it into a paste.
Take 12 red chillies in our “Mixer Jar”, add a little of water – grind it into a fine paste.
Wash the mutton in water to clean it completely and let it dry.

Steps to Prepare

Place a 5 litres vessel on the big burner.

Turn on the flame – Keep the flame in HIGH mode.
Let’s add the below to the heating vessel –Pour 100 ml of ghee
Put Cardamom – 5
Cinnamon – 5
Cloves – 10
Pour oil – 150 ml
Please note, Ground nut oil will be the best option for making this biryani. (Or) we can choose rice bran oil and then at last we can prefer refined oil or palm oil.
Once the oil heats a little, add 450 grams of chopped onions. Stir continuously till onion fries to a golden brown colour.
Once the onions turn to brown colour, turn the flame to LOW. Add 100 grams of garlic paste that we have prepared already. Stir continuously for 60 to 70 seconds.
Add the Coriander leaves – 1/4 of bunch, then stir for 60 seconds.
Then add –Mint leaves – 1/4 of a bunch
Green chillies – 5 (don’t cut – just add it)
Ginger paste – 100 grams
Red chilli paste – 2 tablespoons
Salt – 1.5 tablespoons
Tomatoes – 450 grams
Turn the flame to high – then stir for 60 seconds or more till tomatoes become boiled and soft.
Pour 250 ml of curd. Stir gently for 20 seconds.
Add 1 kg of cleaned mutton to the masala content in the vessel. Stir gently for another 60 seconds, till all the mutton pieces get mixed with the masala.
Then pour 800 ml of water, stir a little and make sure all the mutton and masala are under water. Close the vessel with a suitable lid. Note, the flame is still in HIGH mode.
Turn ON the small burner.Place a 5-litre vessel.
Pour in 2.5 litres of water. Keep the flame in LOW mode for 5 minutes.
Close the vessel with a suitable lid.
After 5 minutes, turn the flame to HIGH mode.
Turn to the vessel containing mutton and masala mix now.After 5 minutes in high flame, we can see steam coming out from sides of the lid – this means the water is boiling completely.
Once steam starts coming out, turn the flame to LOW mode.
Let the mutton and contents get cooked for another 20 minutes in low flame mode.
(12) After 20 minutes, remove the lids from both the vessels. Stir the mutton and contents gently for 5 seconds.
In the vessel that contains only boiling water,put 2 tablespoons of salt.
add the cleaned and dried Zeeraga samba rice (1 kg) to the boiling water.
Stir gently for 1 minute – note that the flame is still in high mode.
Taste the water to check salt level.
Please note that the salt level should be a little higher than the normal level – then only it will good taste at the end.
Let’s check saltness and spiciness level in the mutton masala. If needed, we can add a little bit of salt or chilli powder to balance the taste. For sourness, we can add a little of lemon juice. Let the mutton gravy be on Low flame.
The rice will get completely cooked in 3 minutes. Turn off the flame once we see that rice is nicely cooked. Drain the extra water from cooked rice.
Add the cooked rice to the masala mix in that other vessel. Spread the rice evenly all over the vessel – Please make sure that the rice must get dipped under masala gravy. If water is less, then we can add a little of water that we used to cook rice.
Close the vessel with a lid. Place a weight (vessel with water) on the lid. Keep the flame in High mode for 2 or 3 minutes.
We can see steam coming out from lid sides.After steam starts coming out – turn the flame to LOW mode, let the contents cook for another 15 minutes.
After 15 minutes of cooking in low flame mode, remove the lid, stir the rice from the bottom.
Check if all water is dried up – if water is still there then we need to keep the flame ON for some more time (just 2 or 3 minutes).
Thus, our Ambur style mutton biryani is ready and can be served along with raitha and brinjal chutney.

top ten basmati rice exporter

Some of the top basmati rice exporters in India include: 

  • KRBL Limited: India’s first integrated rice company, KRBL has been exporting rice since 1889. They are known for introducing new milling techniques to the basmati industry. 
  • M/S Rice India Exports Ltd. Located at 5587, Lahori Gate, Delhi-110006 
  • M/S Induss Food Products & Equip. Ltd. Located at 238/B, AJS Bose Road, Kolkata-700 019 
  • M/S Dolphin International Ltd. Located at 21, Commercial Complex, Gulmohar Park Extension, New Delhi-110 049 

Other top basmati rice exporters in India include:

  • M/S Marina Consultancy Services
  • M/S Sachdeva & Sons Ind. Pvt. Ltd.
  • M/S United Exports
  • Mahavir Rice & Gen. Mills
  • Haji Rice MCS
  • Indian Rice Exporter and Trader Chennai
  • M/S Jaishree Exports
  • P.K. Overseas P. Ltd. 

India is the world’s leading exporter of basmati rice. The main states in India that produce basmati rice are J & K, Himachal Pradesh, Punjab, Haryana, Delhi, Uttarakhand, and western Uttar Pradesh. The main export destinations for basmati rice from India are Saudi Arabia, Iran, Iraq, United Arab Emirates, USA, and Yemen Republic.