#basmati_rice

Paddy is the major source of carbs for millions of people around the world. It is inexpensive and among the most flavourful grains. Whether served at home with regular curry or eaten as Biryani at weddings, rice adds colour to every meal. Rice is made daily in almost every household from India to Turkey. Asian cuisine is incomplete without rice. Asia accounts for about 90% of the world's rice production. Around thousands of rice varieties are grown in Asian regions, and all belong to Oryza Sativa.

Basmati rice and Jasmine rice are the 2 tastiest rice you will find in Asia. Jasmine rice is cultivated in Southeast Asia, whereas Basmati is grown in South Asia. Jasmine rice is available in two varieties: white Jasmine rice and brown Jasmine rice. On the other hand, you will find myriad varieties of Basmati rice. Some of them are creamy Sella rice, Pusa Basmati, Kasturi Basmati, and Mahi Sugandha Basmati.

Rice consumption is increasing year by year. In 2010, rice demand was around 676 MLT, while in 2020, it increased to 763 MLT. The rice is cultivated in wetlands and requires plenty of water. Increased demand for rice is directly related to higher water consumption. In this article, we will discuss 4 ways that will help you to grow more paddy and also save water.

• Use AWD System

AWD is defined as an alternative wetting and drying system for rice cultivation. It is a water-saving technology that farmers can use to reduce water for rice cultivation and irrigation. The AWD technology saves around 15% to 25% water. In AWD systems, the rice fields are first filled with water and then left to dry for many days. When the water level falls 15 cm beneath the soil surface, the field is again filled with water. That's why it's called an alternative wetting and drying system. The number of days for which fields are allowed to dry depends on the condition of the soil. The farmers use a field water tube to measure the water levels under the soil surface. The AWD technique can increase the rice yield and save millions of gallons. It also improves the quality of paddy and decreases the As (arsenic) accumulation in it.

• Aerobic Rice System

The cultivation of Aerobic rice instead of plain rice can also increase the rice yield and reduce water usage by up to 60%. According to statistics, the same amount of water we use to grow normal rice in one acre is used to grow aerobic rice in 4 acres. Normal rice irrigation requires water on a daily basis, while Aerobic rice requires you to water the fields once a week. The best feature of Aerobic rice is that it can be grown on any type of land. It requires less investment and increases your profits.

• Practice DDR (Dry Direct Seeding)

Dry seeding technology allows rice grains to be sown in dry soil and thereby increases the yield of paddy grains. Generally, this method of cultivation required a machine called a power tiller operated seeder. DDR requires less water, labour, time, and money. Not just that, crops cultivated with dry direct seeding matures 10 days earlier than those rice, which is cultivated with traditional technique. DDR saves 15% to 30% water for planting rice. It's important to note that direct seeding increases the number of weeds. Therefore weed management is necessary for such a type of cultivation.

• Use SRI Methodology

SRI is defined as a system of rice intensification and used to elevate rice yield in less water. It originated from the Republic of Madagascar in 1980. This type of rice is cultivated in non-flooded rice fields and uses manure in lieu of synthetic fertilizers to increase soil fertility and nutrient values.

Everyone loves to eat Biryani, Pulao, and fried rice. But, many people have a misconception that these dishes are the same. Although they belong to the same category, they do not taste the same. Also, their origin and preparation method is completely different. Biryani, pulao, and fried rice possess unique aromas and flavors. Generally, basmati rice is used to make pulao and biryani, and Jasmine rice is used to make fried rice. Biryani and fried rice are available in two options: veg and non-veg, whereas pulao is made from vegetables only. The Basmati rice adds an alluring taste to biryani and pulao. It’s long-grain rice, which has a fluffy texture. Apart from all these qualities, basmati also has many health benefits. Jasmine rice also belongs to the long grain category, but slightly shorter than the Basmati grain. The nuttiness of jasmine rice makes it perfect for making fried rice.

It is very important to know the real difference between the pulao,biryani rice, and fried rice to maintain their authentic taste. In this article, we will discuss the primary differences between these three rice dishes.

Origin

Although biryani is consumed in almost every Asian country these days, it originated by the Persians. Then it was brought to India by Taimur (a former Timurid empire) in 1398. Even though Persian people have discovered Biryani, it has been made more delicious by the Mughals.

Pulav is one of the most liked dishes from India to Turkey. In Turkey, it is famous as Pilaf. As per the remnants of history, the pulao is first used to be prepared in India and Turkey.

Fried rice is extremely different from Biryani and Pulao. It is a Chinese dish and prepared with major Chinese herbs and flavors.

Preparation

Biryani rice is cooked with a leaching method; means rice is semi-boiled in the first step of cooking. Then the rice is completely dried and layered up with onions and pre-cooked vegetables. However, making pulao is quite easy; all the vegetables are cooked together with rice in the same vessel. Fried rice is prepared with pre-cooked rice. First, vegetables and meat are fried in a Chinese wok, then the pre-cooked rice and various Chinese flavors are added to it.

Spices Used

Biryani is all about spices. Various raw and processed spices are used while preparing Biryani rice. Some of them are cinnamon, cloves, bay leaf, black pepper, cardamom, star anise, mace, nutmeg, and more. Apart from these, saffron and rose water is also used in Biryani.

Pulao contains less spices than the Biryani and is much cheaper. On the other hand, fried rice is complemented with Chinese spices and flavors, such as soy sauce, green and red chili sauce, vinegar, black pepper powder, and Ajinomoto.

Utensil and Flame

Generally, biryani is cooked in a special vessel at a very low flame, made of steel, clay, or brass. The pot used to cook Biryani is known as “Deg”. 

Pulo can be prepared in a pressure cooker or stainless steel pots on medium to high flame. It takes very little time to cook pulao.

The fried rice is made in a thin iron wok, also known as Chinese wok, at a very high flame.

Layering

Out of Biryani, pulao, and fried rice, only biryani rice is made with a layering method. One layer is devoted to chicken, followed by fried onions, then half-cooked vegetables, and the final one is boiled rice. The layering makes the Biryani more delicious and aromatic than the pulao and fried rice.

In Final Words:

Biryani and pulao are the mouthwatering as well as healthy rice dishes. They contain a lot of vegetables, dry fruits, and healthy spices. Eating fried rice once or twice a month is not a problem, but eating it regularly is not good as it contains so many artificial flavors. 

Basmati rice is long and slender grain and is well known for its aromatic fragrance. It is the king of all paddy grains and is consumed by people all over the world. Its texture is non-sticky and fluffy. There are hundreds of varieties of Basmati rice. Some of them are Pusa Basmati, Ranbir Basmati, Kasturi, Haryana Basmati, Vallabh Basmati, and many more. As per the remnants of history, basmati rice originated from the Indian subcontinent. Rice cultivation is mostly done in northern states of India like Haryana, UP, Punjab, Himachal, Uttarakhand, Rajasthan. Basmati is the pride of all gala festivals and auspicious occasions. Whether it’s Diwali, Eid, Christmas, or any other special celebration, the appetizing aroma of basmati rice makes it even more special.

You might have heard that aged basmati rice is more expensive than fresh basmati grain. Do you know why? Basmati rice becomes more fragrant and tasty as it gets older. Also, its nutrients value increases by the aging process. They are typically used in making special cuisines like pilaf, biryani, fried rice, and more. Read on to know about the benefits of old basmati rice.

Benefits Of Using Aged Basmati Rice

Aged basmati rice is properly dried and dehydrated. Therefore, a good amount of water is needed to cook old fragrant rice, which makes them fluffy and non-sticky. On the other hand, the new or fresh basmati grain contains a bit more water content. Due to which they become a little sticky upon cooking. If you like to eat long and non-sticky rice, it would be better to go with old basmati rice.

Besides fluffy texture, aged basmati also possesses great aroma and flavor. They are more floral and nutty than the fresh basmati grain. Like new basmati, the old basmati is also available in two options; white basmati and brown basmati. If you are on a weight-loss mission, then you need to consume brown basmati. They are rich in fiber and make you feel full for long hours.

The old basmati rice contains higher nutrients than the fresh one. It is an adequate source of carbohydrates and proteins. Carbohydrates give you enough energy to do physical activities, and proteins strengthen your bones and muscles. Every 150 gms of aged basmati contains 5 grams of protein.

The basmati rice that has been stored for a sufficient amount of time is also good for skin health. You can make its powder and can apply it to the face and neck. It is very useful in treating a plethora of skin problems like measles, scalds, and smallpox.

The aged rice is not polished during the milling process, so they do not lose essential nutrients and vitamins, while new basmati rice goes through the polishing process and loses its nutritive value.

Amino acids are the compounds that synthesize proteins and perform many other vital functions in the body. Aged basmati is a rich source of all types of amino acids, and these strengthen your immune system and protects you from many hazardous diseases like cancer and thyroid.

The excessive intake of gluten can be very harmful. It can raise many digestive problems and make you feel dizzy and tired. The other amazing qualities of old basmati is that it does not contain gluten and cholesterol. It is full of important minerals that our body needs to function properly.

The old basmati does not contain arsenic, which is often present in many grains. Arsenic is a very harmful compound that can cause skin cancer, diabetes, cardiovascular diseases, and more. It is a very toxic substance and not good for the body at all.

Wrapping Up:

So, there you have it, a deep dive into aged basmati rice. This rice is the healthiest and tastiest option. It is full of nutrients and does not contain harmful substances.