Naturally Organic Polished Joha Rice - 500 g
Joha rice is a special class of rice sati rice (winter rice). It is the sweet aromatic nature, delicate texture and excellent taste of the Joha rice that makes it unique and ideal for making fragrant pulao, delicious Assamese desserts like payash and is the perfect match for a number of ethnic delicacies. This packaged rice is organic for a healthier meal.
The legend of the joha rice goes back to Indian Mythology, namely the Saptokandt Ramayana (Assamese version of Ramayana). It is said that Kumbhakarna, the younger brother of Ravana, was known for his deep slumber from which he could only be awakened with great difficulty. Among the many tricks Ravana used to wake him, the book says was a heap of delicious food prepared from khorika joha. Made in Assam
Weight: 500 g
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Weight: 500 g
RICE IN ASSAM
Rice is life of Assam as it provide both food and nutritional security to 3 corer population residing in the state. The crop is grown in a wide diverse situation in Assam. It is grown from hill slopes of Karbi Anglong district to deep water areas of Dhemaji district. Assam is also bestowed with rich diversity of rice cultivars. Among them are joha (aromatic), waxy (bora), Semi waxy (Chokuwa) and red bao (Deep and floating) rice are unique ‘gift of nature’ These rice classes are grown from time immemorial to cater the household needs of the farmers. Cultivators resort to traditional varieties and cultivation practices. By and large there has been no effort to improve the production and productivity of these classes of rice.
MAKE DELICIOUS SWEET VEGETABLE PULAO
* 2 and 1/3 C of Joha Rice, washed in several changes of water till the water runs clear, strained and dried thoroughly over kitchen towels or newspapers. * 2 and 1/2 tblsp of vegetable /sunflower oil or ghee/butter * 2-3 tsp of sugar 2, 1 inch cinnamon sticks * 5-6 cardamom pods, split at one end * 1 bay leaf * 1 carrot, peeled and cut into very thin pieces * 3-4 tblsp of very thinly sliced green beans * a handful of raisins, hydrated in some water * a handful of cashew nuts, lightly roasted and cooled * water
* Heat the oil/ ghee/butter in a pan and add the bay leaf, cinnamon and cardamom. * When the spices begin to release their aroma, add the rice, followed by the sugar. * Stir constantly, preferably with a slotted spoon, till the rice changes colour and is crisp. * Add enough water to come up to 1 and a 1/2 inches above the rice level and bring to a boil. Reduce the heat to low, cover and cook till the rice is done. It should not go mushy, and should have a little bite to it. If the rice hasn’t been cooked when all the water has evaporated, sprinkle a little more water over the rice at intervals till the desired texture is achieved. Do not add lots of water at one go. * Raise the heat and give the rice a nice stir, reaching all the way to the bottom of the pan, till all the moisture has evaporated. * Remove from heat, and quickly mix in the carrots, beans, raisins and cashews into the rice. Cover and let it rest for at least 10 minutes. The steam from the rice will soften the vegetables, but they will still retain their bite.