Mushq budij aromatic rice
Mushq budij aromatic rice
₹ 325.00
Description
Mushk Budji Rice is short bold aromatic rice grown in higher regions of Kashmir valley.
The cooked rice is unique and possesses harmonious blend of taste, aroma and rich organoleptic properties. It is mainly is grown in areas of Sagam, Panzgam and Soaf Shali of district Anantnag and Beerwah belt of district Budgam.
The consumption of aromatic rices in Kashmir has now been limited to special occasions, marriages and festivals.
Additional information
| Weight | N/A |
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Cooking method
Being a short grain rice variant, it has to be washed with water 2-3 times if you don’t want your rice to be sticky. This will do away with the extra starch. Once washed, take about 2 cups of water to one cup of rice and cook it. Let it simmer for around 20 minutes. This variety does not take much time to cook so keep a watch when it is on heat. Finally, throw away the water to get the rice with a gentle perfume.| AMBEMOHAR | PRESSURE COOKING | PAN METHOD |
| Quantity | 1 cup | 1 cup |
| Water | 2 1/2 cups | 2 cups |
| The ratio of rice and water | 1:2 | Enough to cover the rice |
| Pressure release | 1-2 whistles, 7-8 Minutes | 8-10 minutes |
| Results | Perfectly cooked rice | Drain the excess water to avoid sogginess |
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- Kanji for kids and those recovering from illness
- Idli and Dosa batter
- Firni & Kheer
- Aromatic savoury rice dishes like Biryani and Pulao
- Murmure
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