The Monsoon Harvest: Aromatic and Comforting Grains
The Kharif season, which aligns with the monsoon (June-July sowing, September-October harvest), brings some of India's most fragrant and celebrated rice varieties. This is the perfect time to explore short-grain aromatic rice from the eastern parts of the country.
Take West Bengal's Gobindobhog, for instance. These tiny, buttery-smelling grains are the heart of festive dishes like Bhoger Khichuri, where they are slow-cooked with roasted moong dal and spices into a soulful, porridge-like consistency. To cook it plain, soak the rice for 20 minutes, then cook in a covered pot with a 1.5:1 water-to-rice ratio until the water is absorbed, creating a slightly sticky, comforting base for dals and light curries.
Eastern India’s Aromatic Star: Joha Rice
Also flourishing in the monsoon harvest is Assam's GI-tagged Joha rice. Unlike the long grains of Basmati, Joha is shorter and rounder, but it packs an incredible, naturally sweet and floral aroma. It is traditionally used to make pulao or festive sweet dishes like kheer. The key to cooking Joha is to preserve its delicate structure and fragrance. A simple absorption method works best: use two cups of water for every cup of rice, bring to a boil, then simmer on low heat in a covered pan until fluffy. Its soft, non-sticky texture makes it a delightful and more flavourful alternative to Basmati for special occasions.
Winter Warmers: Nutty Red and Black Rice
As winter approaches, our focus shifts to heartier grains. In the South, particularly Kerala, this is the time to embrace red rice varieties like Matta. Known for its robust, earthy flavour and higher nutritional content, Matta rice requires a different cooking approach. Due to its thicker bran layer, it needs to be soaked for at least an hour. It's typically cooked in a pressure cooker with a 2:1 water-to-rice ratio for about 6 whistles. The result is a chewy, nutty grain that holds its shape beautifully and is the perfect partner for rich, spicy curries or made into a comforting porridge called kanji. Similarly, Manipur's Chak-Hao, or black rice, offers a chewy texture and sweet taste, ideal for making a stunning and antioxidant-rich kheer.
Western Ghats Wonder: Ambemohar for Sticky Delights
From the Western Ghats of Maharashtra comes Ambemohar rice, whose name translates to 'mango blossom' for its distinct aroma. This short-grain rice cooks up to be soft and slightly sticky, making it incredibly versatile. It is the traditional choice for Maharashtrian specialities like Masale Bhaat, a spicy vegetable pilaf cooked with a special goda masala blend. Its sticky nature also makes it perfect for Vangi Bhaat (brinjal rice) and even simple steamed rice to accompany dal. The cooking method involves rinsing the rice, then cooking it with vegetables and spices in a pan until the grains are tender and have absorbed all the flavours. Its ability to beautifully absorb spices makes it a must-try.
South India’s Biryani Secret: Seeraga Samba
While Basmati is famous for biryani in the North, Tamil Nadu has its own champion: Seeraga Samba. This tiny, fragrant grain is named for its resemblance to cumin seeds (seeragam). It’s much shorter than Basmati but is incredibly flavourful and has a unique ability to absorb large amounts of liquid and masala without turning mushy. This makes it the preferred rice for Dindigul-style biryani. The traditional method for cooking this rice for biryani involves boiling it in a larger quantity of water and then draining it when it's about 70% cooked before layering it with meat or vegetables for the final 'dum' cooking process. This technique ensures the grains remain separate yet full of flavour.
