![]() ![]() A variety whose faint but distinct fragrance permeates even the field, it’s now cultivated by only a handful of organic paddy farmers in the lush terrain of Kerala’s Wayanad district. This delicacy is a Malabar special and made with rice, ghee, spices and dry fruits. Seeraga Samba Rice or Jeera Rice is a tiny-grained or short-grained rice variety popular in South India. Awarded a GI tag, Mulshi Ambemohar rice is especially famous in the state as an age-old traditional rice that was highly favoured by the Peshwa rulers.Ī rice with a rather unconventional taste and aroma, Mullan Kazhama is a fragrant rice from Wayanad that is delicious in pal payasam and Malabar biriyani. The Nei Choru or Neychoru from ‘God’s own country’ Kerala is just another variation of a delish ghee rice. AmbemoharĪ short grain rice grown in Maharashtra, Ambemohar rice is popular for its quick-cooking characteristic and its beautiful aroma that is reminiscent of mango blossoms. ![]() Make the perfect Thalassery Biriyani with Nirapara. What makes Thalassery Biryani special is the use of Khaima/Jeerakasala rice. It has shorter grains compared to Basmati rice, but is equally aromatic and flavorful. ![]() And yes, even though they might take a bit of work to find, your taste buds are sure to thank you for bringing something new to the table! 1. Jeerakasala also called Wayanadan Kaima / Jeerakasala rice is a special type of Indian rice mainly used in Biryani preparation. Photo Source Here are seven traditional varieties of aromatic rice that will add some complexity to your cooking. Brown rice takes longer to cook, but tends to keep babies fuller for longer. It is also rich in essential vitamins B1, B3 and B6, along with trace elements like magnesium, selenium and manganese. We broadcasted this indigenous variety of Seeraga samba in the Aadi. Brown rice is the unpolished version of white rice, and has about 67 more nutrients, fiber and fatty acids than polished white rice. Remove the fried cashews and raisins to a plate and set aside. Add cup raisins and saute until they turn plump. Fry to cup split cashews until slightly golden. add rice and fry for 3-4 minutes. Just as basmati, this is a fragrant rice variety used exclusively for biriyani/ pulav. On another stove/burner, heat 3 to 4 tablespoons ghee in a pot or cooker. heat ghee in a deep,wide and thick bottom vessel. boil water (use 1.1/2 (one and half cup water for 1 cup rice ),add salt ,cinnamon,bay leaves,cloves and cardamom.keep aside. However, considering India is a treasure trove of scented rice from every region, eating these two is just scratching the surface of the country’s indigenous rice bowl. Mean time Wash rice well and drain water completely,no need to soak. ![]()
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