Double Horse Jeerakasala Rice - 2 Kgs

Product Information

Coconut milk: It is best if you can prepare a batch of fresh Coconut Milk at home that can be used in this recipe. In case you can’t, you can also use the store-bought one canned coconut milk. Marketing Gandhakasal" (PDF). University of Passau, jointly with Bio Viva and MSSRF . Retrieved 4 February 2016.

Wayanad:: A hotspot of wildlifeI and agrobiodiversity in Western Ghats" (PDF). MSSRF, Community Agrobiodiversity Center, Kalpetta. Archived from the original (PDF) on 5 February 2016 . Retrieved 5 February 2016.As a food enthusiast, I can attest to the unique qualities of Jeerakasala Rice. When cooked, it has a fragrant smell reminiscent of roasted nuts and a slightly sweet taste that pairs perfectly with a variety of dishes. Its short grains also make it ideal for biryani, as they absorb flavors exceptionally well and have a soft yet firm texture. Field visits were organized in the three principal traditional rice-producing districts in Kerala viz., Wayanad, Malappuram and Palakkad, during the crop years 2018 and 2019. Since authentic records or lists of such farmers were not available, focus group discussions were conducted in each of the districts comprising scientists, regional agricultural development officers in the state, lead farmers, local government members and other development workers at the local level. Information regarding farmers predominantly cultivating traditional rice varieties was sought during these discussions and lists of farmers were compiled. firstly, prepare the marination by mixing ½ cup curd, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt and 1 tsp oil.

Whether you’re a professional chef or a home cook, Jeerakasala Rice will surely take your biryani to the next level. Kaima Rice The long grains give the dish a beautiful texture, and the aroma that fills the kitchen while it’s cooking is simply irresistible. When cooked properly, each grain remains separate and doesn’t clump together, making it perfect for biryani.

The 2014–15 Annual Report describes SEED CARE as a brand name for the marketing of traditional varieties of rice and mentions that Chennellu (red rice with medicinal value) was secured a rate of Rs. 25/kg as against the normal rate of Rs. 15/kg and Gandhakasala (aromatic variety) obtained Rs. 100/kg against the normal rate of Rs. 80/kg. ( SEED CARE, 2015, p. 36). The protection under the PPVFR is afforded to a “breeder” or persons claiming through the breeder who is defined in section 2(c) as “a person or group of persons or a farmer or group of farmers or any institution which has bred, evolved or developed any variety.” Since I am a vegetarian, I have developed quite a few vegetarian biryani recipes like this Malabar Biryani as well as the Hyderabadi style Veg Biryani. Other than the Malabar Biryani recipe with vegetables, other biryanis that are common at my home are the Kathal Biryani, Palak Biryani, Chana Biryani, Bombay Biryani, etc.

You’ll love the delicate and fragrant nature of Ambemohar rice, which adds a unique touch to a variety of dishes. Because of the disease-resistant properties, high nutritional value, fine taste and cooking properties, this variety of rice is traditionally used in special occasions like wedding feasts. An important source of agricultural innovation is the genetic resources conserved by traditional farmers. Section 39(1) (iii) of the PPVFR Act provides that “a farmer who is engaged in the conservation of genetic resources of land races and wild relatives of economic plants and their improvement through selection and preservation” shall be entitled to recognition and reward from the National Gene Fund, established under section 45 of the Act. This is provided that conserved material has been used “as donors of genes” in varieties registrable under the Act. Personally, I love using Seeraga Samba Rice for my biryanis because it adds a subtle yet delightful fragrance to the dish. The grains remain separate and fluffy, allowing the flavors of the spices and meat to blend harmoniously.

MS Swaminathan Research Foundation (MSSRF) has characterized this variety of rice in terms of descriptors developed by National Bureau of Plant Genetic Resources (NBPGR) and International Plant Genetic Resources Institute (IPGRI). More than 40 descriptors have been used in this characterization. [5] The Community Agrobiodiversity Center in Kalpetta, Wayanad, established by MSSRF has actively been involved in efforts to conserve these specialty varieties of rice since 1997. [6] Certification as Farmers' Varieties [ edit ] Morphological and biochemical characterization of aromatic rice(Oryza Sativa L.) cultivars of Wayanad district of Kerala". Kerala Agricultaral university. Archived from the original on 23 February 2016 . Retrieved 4 February 2016.