Source: This article on the Mushk Budij is based on “Study unravels the recipe that gives mushk budiji rice its unique aroma” which was published in “The hindu” on 29th March 2024.
Why in news?
Recently, scientists reported that altitude and temperature play an important role in the development of mushk budiji aroma.
About Mushk Budij
1. About: Mushk Budij is an indigenous traditional and short, bold, scented-rice variety cultivated in Kashmir.
2. Cultivation: It is mainly grown in areas of Sagam, Panzgam, and Soaf Shali of district Anantnag and Beerwah belt of district Budgam.
3. Characterstic: Mushk budiji is distinguished for its intense fragrance. It possesses a harmonious blend of taste and aroma and have rich organoleptic properties.
4. The consumption of aromatic rice in Kashmir has now been limited to special occasions like marriages and festivals due to its low availability and high cost. It has received a Geographical Indication(GI) tag.
Other GI Tag rice varieties
1. Ambemohar: It is a short grain rice grown in Maharashtra. It is popular for its quick-cooking characteristic and its beautiful aroma that is reminiscent of mango blossoms. Mulshi Ambemohar rice is especially famous in the state as an age-old traditional rice that was highly favoured by the Peshwa rulers.
2. Mullan Kazhama: Mullan Kazhama is a fragrant rice from Wayanad that is delicious in pal payasam and Malabar biriyani. It is now cultivated by only a handful of organic paddy farmers in the lush terrain of Kerala’s Wayanad district.
3. Gobindo Bhog: It is a small-grained fragrant rice from West Bengal. Gobindo Bhogis categorised as a khaas dhan (special grain) and is the chosen offering for Lord Krishna on Janmashthami.It tastes absolutely delectable when prepared as payesh (the Bengali version of rice kheer), and is widely used for auspicious offerings, pujas and festivals.
4. Seeraga Samba: It is a slender rice with a sublime scent from Tamil Nadu and is extensively used to make elaborate pulav during special occasions.It is the common thread between the state’s two most iconic biryanis — Dindigul biryani and Ambur biryani.
5. Radhuni Pagol: It is a fragrant rice whose name literally translates to ‘making the cook go mad’, Radhuni Pagol is a culinary favourite in West Bengal but is little-known outside the state. It is easily digestable. This rice is the perfect companion for decadent gravies such as chingri malai curry and kosha mangsho.
6.Chak Hao Amubi: It is a fragrant variety of sticky black rice grown in the hills of Manipur. Chak Hao Amubi is packed with heart-healthy anthocyanins and has a slightly sweet, nutty flavour that is exemplified in the Manipuri black rice kheer. It is a staple delicacy at local feasts and festivals.
Read more: Nagri Dubraj rice variety , Magic Rice
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