Basmati from Almora (short-grained)
Regular price Rs. 120.00
Unit price per
For the short-grained Basmati we have taken inspiration from Japanese Plum Rice, and Bengalee alubokhra’r khichudi from Prajnasundari Devi’s cookbook, both of which use a variety of plum in their specific ways. We have added macerated taal shaash because of their seasonality with a plum treacle, with some brined plums to top off everything.
about
Basmati has a long-standing love affair with the cuisine of the sub-continent. Its first mention can be found in Ain-i-Akbari, where A’bul Fazl records it being cultivated as Mushkeen, the red-husked variety of the white Basmati. It also is noted to be quite a prized rice variety in the tale of Heer Ranjha, written in 1766. This one, here, is the short-grained variety of Basmati, sourced from the lower areas of Bageshwar district, about 75kms from Almora.
| taste | caramel popcorn |
| aroma |
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appearance |
the uncooked grains are slender and dull-white in color |
|
cooking |
absorption method |
| time | 10-15 minutes |
| storage |
store it in a dark place, so that it does not attract moisture, and away from direct sunlight |
what you can cook with
The short-grained Basmati, we suggest, is better used as a table rice or at most in a khichudi or kheer/payesh. It pairs beautifully well with fruity, salty-sweet flavours. However, you can easily use it whichever way you want, in a simple meal with daal and bhaja or a lavish one.
| botanical name | Oryza sativa |
| origin | Bageshwar, Uttarakhand |
| processing | atap (raw) |