This is our version of lau chingri and tulaipanji. Using the entire golda chingri: butter poached and crusted with the dehydrated shells. Our tulaipanji siddha gets paired with a lau/calabash puree cooked in milk and finished with some golda chingri head oil. The tender stalks and leaves of lau are gently simmered to separate the chlorophyll to bring the dish together.
about the rice
Tulaipanji is rightly one of the better known folk rice varieties of Bengal, so much so that it has earned itself a GI tag. The aromatic rice variety is slender, firm with a good bite and delightfully mellow. Apart from its flavoursome characteristics, Tulaipanji is much appreciated for its pest resistance.
the uncooked grains are short-medium with fine texture and slender in appearance. Once cooked, it produces firm, white, non-sticky rice
store them in air-tight jars away from direct sunlight and moisture
what you can cook with
Designated as ‘non-Basmati’ aromatic rice variety, Tulaipanji fairs well in special occasion recipes including pilafs, Biryani and this tahchin. You can also use it as an alternative occasional table rice.
|botanical name||Oryza sativa|
|origin||North Dinajpur, West Bengal|