Basmati rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic.


Parboiled rice might sound like it's precooked, but it's not. Instead, it's processed quite differently from other types of rice.


Salar Extra Long Golden Sella Rice is gently parboiled to lock in the nutrients which lend the long slender grains a soft golden colour.


SALAR rice is distinguished by the length, fineness and smooth texture of its grains. The cooked grains won't break or stick together. The unique aroma is delicate and the taste is simply irresistible. We carefully mill our grains, rejecting broken grains that would otherwise release starch and cause the rice to become sticky. Uniquely, the basmati grain expands more than twice its dry length during cooking. It only expands lengthways resulting in the grain retaining its long slender characteristic when cooked.

Parboiled rice is produced by a process of soaking, pressure steaming and drying prior to milling. This modifies the starch and permits the retention of the natural vitamins and minerals in kernels. This unique process also helps Salar rice to be gluten free, low in fat and sodium, retain all essential amino acids and to be rich in complex carbohydrates

  • The Networxx Ltd. based in London, UK established in 2015. We are importer of best food products (Salar Rice) to UK and EU. We are going to introduce more food products in near future.

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Mutton Biryani

Mutton: 1kg, Basmati rice: 500gm, Cumin (jeera): 1 tsp, Whole garam masala: 2 tbsp, Garam masala powder: 2 tsp, Boiled egg for decoration (optional): 2, Rose water (optional): 1 tbsp, Garlic-ginger paste: 2 tbsp, Golden-fried sliced onions: 2 cups, Mint leaves: 1 bunch, Curd: 2 cups, Cashew nuts (optional): 50gm, Turmeric powder: 1 pinch, Saffron: 1 pinch, Coriander leaves: 1 bunch, Salt: As per taste, Kashmiri red chilli powder: 1 tbsp, Oil: 5 tbsp

Wash mutton (I prefer the raan or hind leg of a goat, for biryani). Pat dry and add garam masala, salt, ginger-garlic paste, red chilli paste, and two cups of curd. Put it in a clean film pastic bag and keep it in the refrigerator to marinade overnight.
First boil the water, add oil, salt and half-cook the rice.
Next fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and rest keep aside.
Now in a handi (deep pan) add the marinated mutton in the bottom and top it of with half cooked rice, add mint leaves, coriander leaves and top it up fried onions. In a separate bowl, add some warm milk to soak saffron. Once the milk soaks the colour of the saffron, add it to the handi.
Cover the handi or pan with a airtight lid or add sticky dough to the edges and cover it with a lid. Cook for 45 min.
Add rose water and garnish with sliced boiled eggs.
Serve hot with raita and mirchi ka salan.


Begin rinsing the rice 1/2 hour before you are ready to start cooking it. Place the rice in a large fine sieve. Run under cold water, shaking the grains, until the water runs clear.
Drain well and place in large bowl. Fill the bowl with cold water over the level of the rice. Let stand for 30 minutes.
Drain well and place in large bowl. Fill the bowl with cold water over the level of the rice. Let stand for 30 minutes.
Add the water to a Dutch oven and sprinkle with a little of the salt. Bring the water to a boil. Drain the rice and add the additional water to the pot.
Stir in the rice all at once and stir one time. Bring back to a boil and cook about 7 minutes, or until rice is soft to the bite. Drain and return to pot. In a small bowl, dissolve the remaining salt in hot water. Add the oil to the salt water and mix well. Add this mixture to the rice, using a back and forth motion, until the rice is covered.
Add the cumin seeds and cardamom.
Using a wide, flat wooden spoon, mix by lifting a section of the rice and shaking back into the pot. Repeat until the whole mixture is covered with oil and the spices have been well mixed throughout the rice.
Bring the rice into a slight mound in the middle of the pot. With the spoon handle, make 4 holes around the outer edge of the mound, and one in the center. The rice needs these holes for ventilation.
Place the tight fitting lid on the pot and place in oven. Bake for 30 minutes. Turn off the oven and let the rice sit inside the cooling oven for 20-30 minutes. Uncover and mix as you did previously, by shaking sections of the rice back into the pot until the grains are separated.


1 kg basmati rice, 100 gms ghee or cooking oil, 2 Tbsp ginger, 2 Tbsp garlic, 2 onion, 1/2 kg tomato, 200 gms yoghurt, 70 gms garam masala, 20 gms + 10 gms red chilli flakes (cracked & whole), 1 whole or 3 tbsp seeds pomegranate seeds fresh, 1/2 bunch coriander fresh, 30 gms green chilli, 100 gms Channa

Soak the rice in water.
Soak channa in warm water for 45 minutes.
Slice one onion, chop ginger and garlic Chop tomato, green chilli & green coriander
Saute onion, ginger and garlic in oil or ghee in a pan
When it starts browning, put tomato, yoghurt, coriander, red chilli & salt.
Add the above ingredients and whole garam masala along with the soaked channa into the copper pot.
Boil rice in a separate pan (equal part of rice and water.) When water starts boiling, strain the rice and add it into the pot.
When all the water is absorbed, put lid on the pot & seal it for 15 minutes for dum.
Meanwhile, chop some onion, cucumber, tomato and make kachumbar salad.


500 ml water, 500 gm Basmati rice, 100 gm ghee, 50 gm chopped cooked paneer, 100 gm carrot, 100 gm beans, 100 gm peas, 2 choti elaichi, 2 cardamom, 1 cinnamon, 3 bay leaves, 2 Tbsp cumin seeds, 1/2 Tbsp chilli powder, 1/4 Tbsp turmeric, Salt to taste

Heat the ghee and lightly saute all vegetables
Add paneer and saute
In separate pans, saute all spices
Add drained rice and fry for 3 minutes.
Add sauteed vegetables and water
Cover and cook until done
Garnish with coriander leaves


Wash rice few times till the water runs clear. Soak in ample water for 30 mins. Drain and set aside.
Bring 2 to 2 ½ liters water to a boil in a pot or a cooker. Add bay leaf and shahi jeera. You can also use cinnamon, cloves and cardamoms. If you do not like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and add to the pot.
Meanwhile, Heat 3 tbsp. oil in a biryani pot , handi or pan. Add sliced onions and fry evenly until golden.
These onions lend a unique and authentic flavor, so do not skip these.
When they turn dark brown, set aside ¼ portion of these fried onions.
When the water comes to a boil, add salt and drained rice and cook until al dente or 90 % done.
While the rice cooks, let us make the chicken ready. To the rest of the onions, add 1 small bay leaf, star anise, ½ tsp shahi jeera, 3 cardamoms, 4 cloves. Saute just for a min without burning.
Add 1 tbsp. ginger garlic paste.
Saute on a medium flame until the raw smell of ginger garlic goes off.
Add chicken.
Saute for 2 to 3 mins until the chicken turns white in color. Sprinkle salt.
Add biryani masala, red chili powder, turmeric and green chilies. I use this homemade biryani masala. Just a reminder about the rice, do check it.
Mix everything well and fry for 3 mins. After that cover and cook on a low flame for 3 to 4 mins for the chicken to release the moisture.
Add 1 cup thick curd / yogurt.
Stir, cover and cook on a medium flame until chicken is soft and tender.
While the chicken cooks, check the rice. Drain off the rice to a colander when cooked to al dente. The rice must be 90 % cooked meaning you must feel the bite when you bite through a rice grain. Rice should be firm and grainy but not mushy.
When the chicken is cooked completely, a thick gravy is left in the pot with oil separated. Check the salt now and add more if needed. Stir well and sprinkle chopped coriander and pudina leaves.
Layer the rice over the chicken gravy. Sprinkle fried onions, pudina and coriander leaves. You can also add the optional ingredients – pour the saffron soaked milk, ghee and kewra water evenly.
Cover the pot with a foil or a thick clean moist cloth.
Cover with a air tight lid to trap the steam or dum. If you do not have a tight lid then you can place a heavy pot over the lid. You can mix 1 ½ cups atta with water and make a dough. Stick the dough to the rim of the lid. Press it off on to the pot, for a air tight seal. Place this pot on a hot tawa and cook for about 12 to 15 mins on a medium heat. Once done switch off and allow to rest for at least 20 mins.
Aromatic biriyani is ready.


Basmati Rice 250 gms, Green colour 6 drops (dissolved in 1 tsp water), Red colour 4 drops (dissolved in 1 tsp water), Peas 60gms(boiled), Egg white 60 gms (boiled and chopped), Tomatoes 60 gms (diced), Cumin 1/2 tspn, Salt to taste, Green chillies 2 (finely chopped), Coriander leaves 1 tspn, Cinnamon 1 stick, Cloves 6, Peppercorns 12, Green cardamoms 4, Ginger 15 gms, Garlic 6 cloves, Onion 60gms sliced, Ghee 60 gms, Water 450 ml

Wash and soak basmati rice
Heat the ghee, add the onions and garlic and fry till done
Add whole spices, salt, green chillies, cumin seeds and ginger and saute.
Add the basmati rice and water and cook till tender
Divide the cooked basmati rice into three equal parts.
To the first part, add the green colour, peas and ciander leaves and mix.
To the second part, add the red colour and diced tomatoes and mix well.
To the third, add only chopped egg white or fried paneer cubes.
Set them in a dish keeping three separate heaps. Garnish with cashwnuts, almonds, sultanas. (The arrangement can be varied by making three different layers of one colour each).


Basmati Rice 2 cups, Mint leaves few springs, Coriander leaves 1 bunch, Water 3 1/2 cups, Kawra essence few drops, Saffron 1/2 tspn (dissolved in 1 tspn milk), Almonds 20gms, Raisins 20gms, Cashewnuts 20gms, Turmeric powder 1tspn, Salt to taste, Red chilli powder 1tspn, Potatoes 1 cup (diced), Cauliflower florets 1 1/2 cup, Peas 1 cup, Cumin seeds 1 cup, Carrots 1/2 cup (diced), Peppercorns 8, Cloves 6, Bayleaves 2, cardamoms 4, Cinnamon 1 stick, Refined oil 50gms, Onions 2 sliced

Wash and soak the basmati rice.
Drain and keep aside. Fry onions in oil and set aside.
To the same oil, add the whole masalas, vegetables and cook for few minutes
Add basmati rice and fry till grains separate
Add salt, chilli powder, turmeric powder and water.
When rice is ¾th done, add the saffron and cook till fully done.
Sprinkle with kewra essence. Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves. Serve steaming hot with raita.


2 cups cooked white rice (12 ounces; 350g)
2 tablespoons vegetable or canola oil, divided (30ml)
1 small onion, finely chopped (4 ounces; 115g)
1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
2 scallions, thinly sliced (1 ounce; 30g)
2 medium cloves garlic, minced (about 2 teaspoons; 5g)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Ground white pepper
1 large egg
4 ounces frozen peas (115g)

If using day-old rice, transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
Push rice to the side of the wok and add remaining 1/2 tablespoon oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.
Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.