PORNA Rice Bran Oil
imageLaunched in the year 2006, Rice Bran oil is our flagship product. A number of scientific studies have confirmed that using Rice Bran Oil as a cooking medium could significantly reduce bad cholesterol without adversely affecting the good cholesterol due to presence of a unique component in this oil known as ORYZANOL which is not found in any other vegetable oil.
Rice Bran Oil

Advantages of Rice Bran Oil
  • image Nutritionally Superior.
  • image Contains more micro nutrients.
  • image Better protection for Heart & related blood vessels.
  • image More stable at higher temperature.
  • image Anti-viral capability.
  • image Longer shelf life.
  • image Gives better taste & flavor to food items.
  • image Frying takes less time, saves energy.

Specifications of Porna Rice Bran Oil

Physical / Chemical Characteristics Results
Apperance Clear, free from Rancidity suspended Particles and water.
Odor & Taste Odorless & Bland
Color in 1” Cell (Y + 5R) 12.0 units (max.)
FFA (as Oleic) Max. 0.20%
Moisture 0.10% (Max)
IV 90 - 105
RI at 40 C 1.4600 to 1.4700
SV 180 – 195
PV Normal :< 1.0meq/kg, %, Maximum: 2.0meq/kg
Unsnap 3.5 Max.
Flash point More than 250 C
Free from Admixture of any other oils
Fatty acids composition Should conform to pure Rice Bran Oil
Test for Castor oil Negative
Test for Animal fat Negative
Accelerated Peroxide Value 2.0 m. eq/kg (Max)
image Composition of common vegetable oils Vis a Vis Recommendations

Micro-Nutrient Profile of Rice Bran Oil

Oil Fatty Acid % wt
Saturated (SFA) Monounsaturated (MUFA) Polyunsaturated (PUFA) Essential Fatty Acids (EFA)
Mustard / Rapeseed 6 67 27 02
Cottonseed 29 20 51 100
Sunflower 12 21 67 57
Karadi 10 15 75 69
Soybean 16 24 60 10
Palm 51 39 10 08
Olive 16 75 09 --
Canola 08 59 33 02
Corn 16 37 47 46
Coconut 92 06 02 02
Groundnut 20 50 30 32
Rice Bran 22 43 35 15
Recommended by WHO Below 33% Above 33% Above 33% 5 – 10%

image Rice Bran Oil with Ideal SFA/MUFA/PUFA ratio which is the closest to WHO recommendation as compared to other edible Oils

Micro-Nutrient Profile of Rice Bran Oil
Micro-Nutrient Amount % Advantage
Tocopherol 0.02 – 0.08 Antioxidant, Free Radical Scavenger, Reduce risk of cardiovascular diseases, Arthritis, Cancer, Antitumour activities
Tocotrienol 0.025 – 0.17 Cholesterol reduction, Reversing Atherosclerosis, Anticancer (breast, liver) tumour suppression,  Antioxidant
Oryzanol 1.2 -1.7(Physically refined RBO) Increases good (HDL) Cholesterol, Decreases bad  (LDL) Cholesterol, Treats nerve imbalance & Menopause disorder, Retards aging effects, Antidandruff and anti-itching agent
Squalene 0.3  - 0.4 Antioxidant

Rice Bran Oil is useful as
  • image Good cooking medium
  • image Deep frying fat
  • image Salad oil
  • image Bakery fat
  • image Manufacture of Vanaspati

Spinach Corn Soup

Spinach Corn Soup
Fresh spinach 1 large bunch
Sweet corn kernels 1 cup + to garnish
Sugar 1½ teaspoons
Salt to taste
Porna Rice bran oil 1 tablespoon
Garlic, chopped 6 cloves
Onion, chopped 1
Black pepper powder to taste
Cream 8 tablespoons
Butter 3 tablespoons
  • imageWash the spinach leaves well under running water.
  • imageHeat Porna Rice Bran oil in a deep pan. Add garlic and sauté till fragrant. Add chopped onions and sauté for two minutes.
  • imageNow add corn and spinach, sauté further for a few seconds. Add salt, sugar and butter sauté further for three to four minutes.
  • imageRemove from flame and cool the mixture. Now grind the mixture into smooth puree using little water if required.
  • imageNow pour the puree back into the pan, add cream and bring it to a boil.
  • imageTransfer into a soup bowl, garnish with sweet corn kernels, sprinkle crushed black pepper and serve piping hot.

Soya Shammi Kabab

Spinach Corn Soup
Soya nuggets, soaked in hot water 2 cups
Porna Rice Bran oil 6 tablespoons
Garlic, roughly chopped 5 cloves
Ginger, roughly chopped 1 inch piece
Split Bengal gram, soaked 2 tablespoons
Brown onions ¼ cup
Salt to taste
Mint leaves 8-10
Garam masala powder ½ teaspoon
Red chilli powder ½ tablespoon
Dry pomegranate seeds 1 teaspoon
Ghee (Clarified Butter) 1 tablespoon
Corn flour (Optional) 3 tablespoons
  • imageHeat two tablespoons Porna Rice Bran oil in a pan, add garlic and ginger and sauté till fragrant.
  • imageDrain and add Bengal gram along with soya nuggets, salt, garam masala powder and red chilli powder and mix well. Add pomegranate seeds and a little water and cook till the gram is cooked and mixture is dry. Sprinkle the mint leaves and brown onions, mix well.
  • imageCool and grind till smooth. Transfer into a bowl and mix ghee. If the mixture is not so dry add in some corn flour for extra binding.
  • imageHeat four tablespoon Porna Rice Bran oil in a pan. Divide the mixture into equal portions, roll into balls and then flatten slightly. Place them in the pan and shallow-fry, turning sides, till golden on both sides. Drain on an absorbent paper.
  • imageArrange on a serving plate and serve hot with green chutney.

  • Tandoori Chicken Tokri Chaat

    Spinach Corn Soup
    Boneless chicken breasts 2 (150 grams each)
    Kashmiri red chilli powder 1 teaspoon
    Ginger paste 1 teaspoon
    Garlic paste 1 teaspoon
    Hung yogurt ½ cup
    Salt to taste
    Lemon juice 2 tablespoons
    Garam masala powder ½ teaspoon
    Mustard oil 2 teaspoons
    Porna Rice bran oil 2 tablespoons
    Green capsicum, cut into juliennes 1 medium
    Yellow capsicum, cut into juliennes ½ medium
    Red capsicum, cut into juliennes ½ medium
    Onion, sliced 1 medium
    Green chillies, chopped 2
    Chopped fresh coriander leaves 2 tablespoons + to garnish
    Chaat masala to sprinkle
    Papad 4
    • imageMake incisions on the chicken breasts on either side with a sharp knife.
    • imageMix together red chilli powder, ginger paste, garlic paste, hung yogurt, salt, one tablespoon lemon juice, garam masala powder and mustard oil in a bowl. Rub this mixture all over the chicken breasts and keep in a refrigerator to marinate for three to four hours.
    • imagePreheat oven to 200° C.
    • imageThread the chicken onto skewers and cook in the preheated oven for ten to twelve minutes or till the chicken is nearly done. Baste with Porna Rice Bran oil and cook again for four minutes more.
    • imageRemove from oven, cool and shred.
    • imagePut the shredded chicken into a mixing bowl. Add green, yellow and red capsicums, onion, green chillies, coriander leaves, remaining lemon juice, chaat masala and salt and toss well.
    • imageTo make the tokri, roast the papads, one by one, and place immediately in a bowl so that it takes the shape of the bowl.
    • imageSpray a little oil on the tokris and put equal portions of the chaat into each tokri. Garnish with coriander leaves and serve immediately.

Indian Vegetarian
Aloo Mattar Baroda style

Spinach Corn Soup
Baby potatoes, boiled and halved 25-30
Green peas, blanched 1 cup
Asafoetida ¼ teaspoon
Cumin seeds 1 teaspoon
Green chillies, finely chopped 4
Chopped fresh coriander leaves 1 ½ cup
Black peppercorns, crushed 1 teaspoon
Salt to taste
Porna Rice bran oil 2 tablespoons
Whole dry red chillies, broken 2-3
Turmeric powder ¼ teaspoon

  • imageGrind together green chillies, half the coriander leaves and salt to a fine paste.
  • imageHeat Porna Rice Bran oil in a pan, add asafoetida, cumin seeds and dry red chillies, sauté until the cumin seeds turn brown.
  • imageAdd the baby potatoes and sauté for about two minutes.
  • imageAdd turmeric powder, stir fry for about a minute, now add green peas and ground masala and mix well and cook for a minute.
  • imageSprinkle the crushed black pepper corns, remaining chopped coriander leaves and toss.
  • imageTransfer into a serving bowl and serve hot.

Tawa Biryani

Spinach Corn Soup

  • imageHeat Porna Rice Bran oil in a pan. Add cumin seeds and sauté till well browned. Add onion and sauté till lightly browned. Add ginger paste, garlic paste and tomatoes and sauté till tomatoes become soft.
  • imageAdd green peas, carrot, pavbhaji masala, red chilli paste and a little water. Mix and cook for two to three minutes.
  • imageAdd the rice and mix. Add salt, green capsicum, coriander leaves, lemon juice and garam masala, mix well.
  • imageCook on high flame for a couple of minutes.
  • imageTransfer into a serving dish and serve hot.
Cooked rice 6 cups
Porna Rice bran oil 2 tablespoons
Cumin seeds ½ teaspoon
Onion, finely chopped 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 tablespoon
Tomatoes, finely chopped 3-4 medium
Green peas, boiled ½ cup
Carrot, boiled and diced ½ cup
Pavbhaji masala 2 tablespoon
Red chilli paste 1 tablespoon
Garam Masala powder 2 teaspoon
Salt to taste
Green capsicum, finely chopped 1 medium
Chopped fresh coriander leaves 2 tablespoons
Lemon juice 2 tablespoons

Chilli Garlic Noodles

chilly_garlic Methods
  • imageHeat Porna Rice Bran oil in a pan, add garlic and sauté, until garlic is light browned, remove half of it and to the rest add sliced onions and sauté for about a minute.
  • imageAdd chopped red chillies, cabbage, carrots, French beans and sauté for about two to three minutes.
  • imageAdd boiled noodles, soya sauce, red chilli sauce, vinegar, salt, white pepper powder and toss well.
  • imageFinally add the beansprouts, spring onion greens and torn spinach leaves, mix well.
  • imageTransfer to a serving bowl and sprinkle the burnt garlic on top, serve hot.
Boiled noodles 400 grams
Fresh red chillies,chopped 3
Red chilli sauce 5 tablespoons
Soya Sauce 1 tablespoon
Garlic, chopped 2 tablespoons
Porna Rice bran oil 3 tablespoons
Onion, sliced 1 medium
Cabbage, cut into juliennes 1 cup
Carrot, cut into juliennes 1 no
French beans, cut diagonally ½ cup
Bean sprouts 1 cup
Spring onion greens, chopped 2 stalks
Spinach leaves 8-10 nos
salt to taste
White pepper powder 1 teaspoon
Vinegar 2 teaspoons

Chocolate Samosa

samosa Methods
  • imagePut refined flour, four tablespoons castor sugar, ghee, crushed black peppercorns into a mixingbowl. Mix well and rub till the mixture resembles breadcrumbs. Add sufficient water and knead into semi-stiff dough. Cover and refrigerate for ten minutes.
  • imagePut chopped dark chocolate, chocolate sponge, fried nuts, cinnamon powder and brown sugar into another bowl and mix well. Add one teaspoon castor sugar and mix well.
  • imageDivide dough into eight equal portions and roll each out into roughly about 5 inch size rotis. Cut the rotis into two equal parts.
  • imageApply water on the edges of each half and roll into a small cone. Place a spoonful of the chocolate mixture in the cone and seal the open edge to make a samosa
  • imageHeat sufficient oil in a kadai. Slide in the samosas and deep-fry on low heat till golden and crisp.
  • imageDrain on an absorbent paper.
  • imageDip the samosa in dark chocolate and arrange on a serving plate. Drizzle the white chocolate over them to make a pattern and serve hot.

Dark chocolate, chopped 1 cup
Refined flour 2 cups
Castor sugar 2 tablespoons + 1 teaspoon
Ghee 1 ½ tablespoons
Black peppercorns, crushed ¼ teaspoon
Crumbled chocolate sponge cake 1 cup
Fried nuts (chopped cashewnuts, raisins) 2 tablespoons
Cinnamon powder 1 teaspoon
Brown sugar ¼ cup
Porna Rice bran oil to deep-fry
Melted dark chocolate 1 cup
Melted white chocolate ½ cup