You may have already got a taste of the wonderful aroma of Basmati rice. Eating Basmati is only scraping the surface of India's indigenous rice bowl, which is a treasure of flavoured rice from every region.
Today we are unleashing these hidden gems in our Indian market.
1. Ambemohar:
Ambemohar rice is small grain rice grown in Maharashtra that is known for its quick-cooking ability and lovely aroma, which is similar to mango flowers. Mulshi Ambemohar rice, which has been given a GI tag, is particularly well-known in the state as age-old traditional rice that was greatly favoured by the Peshwa emperors.
2. Mullan Kazhama:
Mullan Kazhama is a type of fragrant rice from Wayanad that is wonderful in pal payasam and Malabar biriyani. It has a unique taste and perfume. Only a few organic paddy farmers in Kerala's Wayanad region plant this type, which has a faint but distinct scent that pervades even the field.
3. Gobindo Bhog:
Gobindo Bhog is small-grained fragrant rice from West Bengal that was registered in 2017 only. It is classified as a khaas dhan (special grain) and is the traditional offering for Lord Krishna on Janmashthami, hence its unusual name. When made into payesh (a Bengali form of rice kheer), it's incredibly delicious, and it's often utilised for auspicious offerings, pujas, and festivals.
Seeraga Samba, a tiny rice with a magnificent aroma, is a popular rice in Tamil Nadu and is frequently used to make ornate pulav for special occasions. In fact, this treasured grain runs through the state's two most famous biryanis, Dindigul and Ambur. Surprisingly, this rice sells for more than any other paddy kinds farmed in Tamil Nadu!
Mushk Budji, a short-grain rice with a fragrant aroma, is grown in Kashmir's valley and was formerly a must-have on wedding menus in the state. Years of obscurity and declining profits, however, have driven it to the verge of extinction. The good news is that the state's agriculture department has begun devoted efforts to boost local rice growth and reintroduction into the commercial market.
Radhuni Pagol, a fragrant rice whose name literally translates to 'making the chef go insane' is a West Bengal culinary favourite but is little-known beyond the state. This rice is light on the stomach and pairs well with rich gravies like chingri malai curry and kosha mangsho. Radhuni is also the Bengali word for wild celery, a spice that is distinctive to the state's cuisine.
Chak Hao Amubi, a fragrant species of sticky black rice found in Manipur's hills, is high in heart-healthy anthocyanins and has a somewhat sweet, nutty flavour that is represented in Manipuri black rice kheer. And this is one delicious kheer. A lovely perfume fills the house as the milk boils and the kheer turns a beautiful shade of purple. It's no surprise that it's a popular dish at local feasts and celebrations.
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