About 40 years ago, we developed a unique Hydration Enhancement Technology that would help the unpolished grain of rice to retain its essential nutrients and moisture, once separated from its outer-most non-nutritive layer. It works, try and see for yourself!KNOW MORE
Each spoonful of Daawat Brown is rich in vitamins and minerals that bring you closer to your health goals.
Most brown rice grains sold in the market lack the full Bran layer. This helps cook it faster but strips the grain of its essential nutrients. Daawat Brown Basmati undergoes the unique HET process so it retains the grain's full Bran layer, natural taste and goodness.
We developed a unique Hydration Enhancement Technique (HET) that makes Daawat Brown Basmati easier to cook while also retaining its inherent goodness by moisturising its Bran layer. The HET process helps water penetrate the grain easily and cooks it in just 15 minutes.
Most of the commonly available Brown Rice becomes rancid after 3-4 months. The rice oil present in the Bran gets rancid due to activity of an enzyme called Lipase. Due to this fact some Brown rice may get rancid even before it reaches to consumer.
When you buy Daawat Brown Rice you get the advantage of it staying fresh for minimum 24 months because we have the special technology to deactivate this Lipase enzyme so that it doesn’t become rancid. At the same time we also ensure that the full bran of the rice remains intact & all the benefits & nutrition’s of Brown Rice is delivered to you so that you can enjoy the taste & softness of Daawat Brown Rice.
Cook with Daawat rice for easy and healthy brown rice recipes. Learn to cook delicious Indian and continental recipes with our celebrity chef Sanjeev Kapoor. Every grain of Daawat brown rice ensures perfection every time you cook with it. Browse our recipe section, to find new cooking inspirations. Add a touch of health to your favorite sweet or savory dishes with Daawat brown basmati rice. Enjoy the health benefits of the full bran layer in every grain of Daawat brown rice.