This Crispy Rice Salad adds a delicious Indian twist to a refreshing salad with crunchy textures and tangy flavors. Using Lalbaba Superior Ratna Parboiled Rice ensures the perfect crispiness while maintaining its shape. This dish is great for a light lunch or as a side to your main meal.

Step-by-Step Recipe:

For Crispy Rice:

1. Rinse and Cook the Rice:

• Rinse 2 cups of Lalbaba Superior Ratna Parboiled Rice until the water runs clear.
• Cook the rice with 4 cups of water until tender but not mushy. It should hold its shape well.
• Once cooked, spread the rice on a large plate or tray to cool completely.

2. Fry the Rice to Make It Crispy:

• Heat 1 tbsp of ghee or oil in a non-stick pan over medium-high heat.
• Add the cooled, cooked rice in batches and press it down slightly with a spatula.
• Fry each batch for 3-4 minutes on each side until golden and crispy
• Remove and set aside on a plate lined with a paper towel to absorb excess oil.

For Salad Assembly:

1. Sauté the Vegetables:

• In the same pan, add a bit more oil if needed.
• Add the finely chopped onions and sauté for 1-2 minutes until they turn light golden.
• Add the mixed bell peppers and grated carrots, sautéing them for 2-3 minutes until slightly tender but still crisp.
• Remove from heat and let them cool for a few minutes.

2. Combine and Season:

• In a large mixing bowl, add the crispy rice, sautéed vegetables, chopped cucumber, crushed peanuts, and pomegranate seeds (if using).
• Add the chopped fresh coriander, mint leaves, and green chilies.
• Sprinkle 1 tsp of chaat masala, 1 tsp of cumin powder, and salt to taste.

3. Add Tanginess and Serve:

• Drizzle the juice of 1 lemon over the salad.
• Gently toss everything to combine, ensuring the rice stays crispy.
• Top with a sprinkling of sev or bhujiya for extra crunch if desired.