Dehradun basmati's famed flavour, fragrance and elongation are what elevated
basmati rice to one of the world's most recognized and best-loved rice. It is a long
slender, aromatic grain that almost doubles in length when cooked. The word
'basmati' comes from the Sanskrit word for 'fragrant'. Recently it lost its reputation
due to usage of chemical fertilizers, pesticides and construction in Dehradun area
(farming shifted to areas where it's not conducive).
Farmer's pride has reached out to farmers doing authentic organic farming in
Dehradun to bring the rice with indigenous variety & methods in our homes. It is
grown with the help of natural fertilizers and pesticides. It is healthier than normal
rice contains more fibre, carbohydrates, proteins, less fat, etc.
Basic Directions to cook Dehraduni Basmati
1 Place 1 and half cups Dehraduni Basmati rice into a bowl with enough water to cover. Set
aside to soak for 30 minutes. (The trick is, you have to soak the rice for 30 minutes.
When you let the rice soak the grains expand, blooming almost like a flower. Please
DO NOT skip this step, its very important.)
2 Heat 1 tablespoon ghee in a large pot or saucepan over medium heat.
3 Add 1 cinnamon stick, 2 green cardamom pods, 2 whole cloves, and 1 tablespoon
4 Cook and stir for about a minute.
5 Drain the water fro the rice, and stir into the pot.
6 Cook and stir the rice for a few minutes, until lightly toasted.
7 Add salt and 2 and half cups of water to the pot, and bring to a boil.
8 Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water
has been absorbed.
9 Let stand for 5 minutes, then fluff with a fork before serving.