We didn’t play around much with this one, sticking to a rendition of Hyderabadi safed pulao for our Taraori Basmati. The rice is cooked in delicate spices, fresh cream and almonds with the only specks of colour imparted by the birishta and torn mint leaves, an adaptation of a recipe by Doreen Hassan.
Taraori Basmati is said to have been first cultivated in 1933, it being named after the region in Karnal where it is widely consumed. The first mention of Basmati, in general, is found in 16th century texts and folklore wherein it is defined as a special rice fit for festive occasions and celebrations. This one is sourced from the lower regions of Haridwar grown by farmers who follow natural farming techniques for indigenous variety of grains.
|the uncooked grains are slender, long and pale white in colour|
store it in a dark place, so that it does not attract moisture, and away from direct sunlight
what you can cook with
This variety of rice is for those really special occasions. With Taraori Basmati, you cannot really go wrong with pilafs and of course, biryani. We suggest you save this one mostly for savoury meals to impress your guests with elaborate rice dishes.
|botanical name||Oryza sativa|