Jeeraphul, the beautiful

What a wonderful surprise!

I did not even expect to see a rice from Jharkhand, and here it was.
Jeeraphul from Jharkhand.
And it is sheer joy!

As the name suggests, it is small grained ("Jeera" refers to cumin seeds) and "Phul" means flower in Hindi.
The name says it all that you need to know.

But there is more.
Not only is this a white and soft-as-a-flower rice, it is mildly fragrant and slightly sticky.
And that makes it very versatile.

It is also the fastest cooking rices we have come across.
In fact, you don't even need to add to water and then pressure cook.
Just open vessel cooking will get it ready in no time.
In fact, add the washed and rinsed Jeeraphul Rice to boiling water, and that makes the cooking even faster.

The stickiness works very well for South-East Asian dishes.
Like Thai Curry Rice. See the photo.

Because it is quick and easy to cook, it can be a life saver for any of us with the tight schedule.
Just a few steamed veggies or any cooked dal (with some of your favorite spices) can go very well with it.

And these qualities make it so versatile.
Sambar saadam, the favorite of many of us in the South, could turn out very well with Jeeraphul.
The same with our good old kichdi.
And this comfort food for most of us can be made with that wonderful mouth-feel Jeeraphul leaves you with.

Enough praise! Just try it out and see for yourself.

Discovering these wonderful rice varieties from the remotest parts of India gives me sheer joy.
Trying them out in my kitchen is not only delightful, but ful"filling" (literally!)
Bringing them to you is also so enjoyable that we would do this any day day-in-day-out.

We at Bio Basics believe we should be conserving these varieties by eating them regularly.
The more we eat, the more the farmers grow it.

Now it is your turn. 
Who said you cannot save the environment (agro-bio-diversity of India) while you literally enjoy eating through it all!

Enjoy!


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