In India, rice is more than just food—it’s emotion, celebrations, traditions and memories on a plate. From the fragrant steam of Basmati biryani in the North to soulful Matta rice kanji in the South, from the celebratory Gobindobhog khichuri of Bengal to the delightful black rice kheer of Manipur, each kind of rice has its own narrative of its land and people.

In National Rice Month, let’s take a tour through rice fields and kitchens in India, not just celebrating the diversity of rice grains but also the inventive recipes that have given form to rice memories.

1. Basmati Rice: Fragrance of the North

Recipe: Basmati Rice Dum Biryani

Ingredients for Basmati Rice Dum Biryani

• 2 cups Basmati rice, soaked for 30 minutes
• 500 g chicken or vegetables
• 2 large onions, thinly sliced
• ½ cup yoghurt
• 2 tbsp ginger-garlic paste
• Whole spices (cloves, cinnamon, cardamom)
• Fresh mint and coriander
• 2 tbsp ghee
• Saffron strands soaked in milk

Method for Basmati Rice Dum Biryani

1. Cook Basmati rice until 70% done. Drain and keep aside.
2. Marinate chicken/vegetables with yoghurt, ginger-garlic paste, and spices.
3. In a heavy-bottomed pan, layer marinated chicken/vegetables and half-cooked Basmati rice alternately.
4. Sprinkle saffron milk, fried onions, and ghee between layers.
5. Seal with a lid and cook on dum (slow heat) for 25–30 minutes.
6. Fluff gently and serve the fragrant Basmati Rice Dum Biryani with raita.
7. Pro Tip: Always soak Basmati rice to achieve extra-long grains when cooking biryani.

2. Black Rice: The Forbidden Grain of the Northeast

Recipe: Black Rice Kheer

Ingredients for Black Rice Kheer

• 1 cup black rice, soaked overnight
• 1 litre full cream milk (or coconut milk for vegan version)
• ½ cup sugar or jaggery
• 4–5 green cardamoms
• Chopped almonds, cashews, and raisins

Method for Black Rice Kheer

1. Pressure cook the soaked black rice until soft.
2. Add the cooked black rice to boiling milk and simmer for 20–25 minutes.
3. Stir in sugar/jaggery and cardamom.
4. Garnish with dry fruits and serve warm or chilled.
5. Pro Tip: Use coconut milk to elevate the nutty sweetness of black rice kheer.

3. Red Rice: Kerala’s Nutrient-Rich Treasure

Recipe: Red Rice Idli

Ingredients for Red Rice Idlis

• 2 cups red rice, soaked overnight
• 1 cup urad dal
• 1 tsp fenugreek seeds
• Salt to taste

Method for Red Rice Idlis

1. Grind soaked red rice, urad dal, and fenugreek seeds into a smooth batter.
2. Ferment overnight.
3. Pour into greased idli moulds and steam for 12–15 minutes.
4. Serve soft, fluffy red rice idlis with coconut chutney and sambar.
5. Pro Tip: Adding a handful of poha (flattened rice) makes red rice idlis softer.

4. Gobindobhog Rice: Bengal’s Short-Grain Royalty

Recipe: Gobindobhog Rice Khichuri

Ingredients for Gobindobhog Rice Khichuri

• 1 cup Gobindobhog rice
• ½ cup moong dal, dry roasted
• 2 potatoes, cubed
• 1 tomato, chopped
• Whole spices (bay leaf, cloves, cinnamon)
• 1 tsp turmeric
• Ghee for finishing

Method for Gobindobhog Rice Khichuri

1. Wash and soak Gobindobhog rice for 15 minutes.
2. In a pan, heat ghee and temper with whole spices.
3. Add roasted moong dal, rice, potatoes, tomatoes, and turmeric.
4. Add water and cook until everything turns soft and mushy.
5. Serve hot Gobindobhog rice khichuri with papad and begun bhaja (fried eggplant).
6. Pro Tip: Always roast moong dal before cooking—it enhances the aroma of Gobindobhog rice khichuri.

5. Sona Masoori Rice: The South Indian Staple

Recipe: Sona Masoori Lemon Rice

Ingredients for Sona Masoori Lemon Rice

• 2 cups cooked Sona Masoori rice
• Juice of 2 lemons
• 2 green chillies, slit
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 tbsp peanuts
• 2 tbsp oil

Method for Sona Masoori Lemon Rice

1. Heat oil, add mustard seeds, curry leaves, green chillies, and peanuts.
2. Stir in turmeric and lemon juice.
3. Add cooked Sona Masoori rice and toss until coated.
4. Serve tangy Sona Masoori lemon rice with pickle and papad.
5. Pro Tip: Use freshly squeezed lemon juice just before mixing to retain the zing in Sona Masoori lemon rice.

6. Ponni Rice: Tamil Nadu’s Soft Classic

Recipe: Ponni Rice Curd Rice

Ingredients for Ponni Rice Curd Rice

• 2 cups cooked Ponni rice
• 1 cup curd (yoghurt)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 1 dried red chilli
• 1 tbsp ginger, finely chopped
• Salt to taste

Method for Ponni Rice Curd Rice

1. Mash warm Ponni rice slightly and mix with curd.
2. Temper mustard seeds, curry leaves, red chilli, and ginger in oil.
3. Pour over the curd-mixed Ponni rice.
4. Garnish with coriander and serve chilled.
5. Pro Tip: Add a splash of milk if serving Ponni rice curd rice after a few hours—it prevents sourness.

7. Jeerakasala Rice: Kerala’s Aromatic Gem

Recipe: Jeerakasala Ghee Rice

Ingredients for Jeerakasala Ghee Rice

• 2 cups Jeerakasala rice
• 3 tbsp ghee
• 1 onion, thinly sliced
• 2 green chillies
• 2 cardamoms, 2 cloves, 1 cinnamon stick
• 4 cups water

Method for Jeerakasala Ghee Rice

1. Wash and soak Jeerakasala rice for 20 minutes.
2. Heat ghee, sauté onions, chillies, and whole spices.
3. Add soaked Jeerakasala rice and fry lightly.
4. Pour water, cover, and cook until rice is fluffy.
5. Serve Jeerakasala ghee rice with Malabar chicken curry or vegetable stew.
6. Pro Tip: Always use ghee, not oil, to highlight the aroma of Jeerakasala ghee rice.

8. Matta Rice: Kerala’s Rosy Grain

Recipe: Matta Rice Kanji (Rice Porridge)

Ingredients for Matta Rice Kanji

• 1 cup Matta rice, soaked for 1 hour
• 5 cups water
• Salt to taste
• Accompaniments: pickle, papad, or chutney

Method for Matta Rice Kanji

1. Wash and soak Matta rice before cooking.
2. In a large pot or pressure cooker, add water and cook Matta rice until it turns soft and mushy.
3. Add salt and adjust consistency with more water if needed.
4. Serve steaming hot Matta rice kanji with pickle and papad.
5. Pro Tip: Let Matta rice kanji ferment slightly overnight for a probiotic-rich traditional breakfast.

9. Kalajeera Rice: Odisha’s Aromatic Pearl Rice

Recipe: Kalajeera Rice Pulao

Ingredients for Kalajeera Rice Pulao

• 1½ cups Kalajeera rice, washed and soaked for 20 minutes
• 2 tbsp ghee
• 1 onion, sliced
• ½ cup peas and carrots
• Whole spices (cloves, cardamom, bay leaf)
• 3 cups water
• Salt to taste

Method for Kalajeera Rice Pulao

1. Heat ghee in a pan, sauté onions and whole spices.
2. Add peas and carrots, and stir for a few minutes.
3. Add soaked Kalajeera rice and fry lightly.
4. Pour in water, season with salt, and cook until fluffy.
5. Serve fragrant Kalajeera rice pulao with dal or curry.
6. Pro Tip: Do not overcook—Kalajeera rice pulao tastes best when grains are soft yet separate.

10. Ambemohar Rice: Maharashtra’s Mango-Scented Grain

Recipe: Ambemohar Rice Masale Bhaat

Ingredients for Ambemohar Rice Masale Bhaat

• 1½ cups Ambemohar rice, rinsed and soaked for 15 minutes
• 2 tbsp ghee
• 1 onion, sliced
• 1 cup mixed vegetables (carrots, beans, peas, cauliflower)
• 1 tsp goda masala (Maharashtrian spice blend)
• ½ tsp turmeric
• 3 cups water
• Fresh coriander for garnish

Method for Ambemohar Rice Masale Bhaat

1. Heat ghee in a pan, sauté onions and vegetables.
2. Add goda masala, turmeric, and salt.
3. Stir in the soaked Ambemohar rice and sauté for 2 minutes.
4. Add water, cover, and cook until the Ambemohar rice masale bhaat is fluffy and aromatic.
5. Garnish with coriander and serve with curd or pickle.
6. Pro Tip: Always use ghee instead of oil for authentic Ambemohar rice masale bhaat flavour.

In India, rice is more than a staple food. It is comfort, celebration, and culture contained in a single grain. From the festive flavour of Gobindobhog khichuri to the soul-soothing warmth of Matta rice kanji, from the royal whiff of Basmati biryani to the creamy goodness of Black rice kheer, every rice variety tells its own story. 

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