For a special Puja meal, particularly suitable for the luxurious spread on the penultimate day of Navami, we choose Tulaipanji atap. We paired it with the flavourful, aromatic and full of nostalgia: chicken chnap, for the subtle aroma and feathery lightness of the rice grains that soaks up the delightful greasy aromatic mess.
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|