For Dehraduni 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.
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 Dehraduni Basmati, which can be traced back to the 19th century when Dost Muhammad first brought Basmati to India from Afganistan. Our Dehraduni Basmati is sourced from the lower areas of Bageshwar district, about 75kms from Almora.
the uncooked grains are slender and dull-white in color
store it in a dark place, so that it does not attract moisture, and away from direct sunlight
what you can cook with
Dehraduni 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|