{"id":288655,"date":"2024-03-29T19:02:55","date_gmt":"2024-03-29T13:32:55","guid":{"rendered":"https:\/\/forumias.com\/blog\/?p=288655"},"modified":"2024-03-29T19:02:55","modified_gmt":"2024-03-29T13:32:55","slug":"mushk-budij","status":"publish","type":"post","link":"https:\/\/forumias.com\/blog\/mushk-budij\/","title":{"rendered":"Mushk\u00a0Budij"},"content":{"rendered":"

Source:<\/strong> This article on the Mushk\u00a0Budij<\/strong> is based on \u201cStudy unravels the recipe that gives mushk budiji rice its unique aroma\u201d<\/strong> which was published in \u201cThe hindu\u201d<\/strong> on 29th<\/sup> March 2024.<\/strong><\/p>\n

Why in news?<\/h2>\n

Recently, scientists reported that altitude and temperature play an important role in the development of mushk budiji aroma.<\/p>\n

About Mushk\u00a0Budij<\/h2>\n
\"Kashmiri
Source:<\/strong> Kanza and mahul<\/figcaption><\/figure>\n

1. About:<\/strong> Mushk\u00a0Budij is an indigenous traditional and short, bold, scented-rice variety\u00a0cultivated in Kashmir.<\/p>\n

2. Cultivation:<\/strong> It is mainly grown in areas of Sagam, Panzgam, and Soaf Shali of district Anantnag and Beerwah belt of district Budgam.<\/p>\n

3. Characterstic:<\/strong> Mushk budiji is distinguished for its\u00a0intense fragrance<\/strong>. It possesses a harmonious blend of taste and aroma and have rich organoleptic properties.<\/p>\n

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<\/strong>(GI) tag.<\/p>\n

Other GI Tag rice varieties<\/h2>\n

1. Ambemohar:<\/strong> 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.\u00a0Mulshi Ambemohar\u00a0rice is especially famous in the state as an age-old traditional rice that was highly favoured by the Peshwa rulers.<\/p>\n

2. Mullan Kazhama:<\/strong> Mullan Kazhama\u00a0is a fragrant rice from Wayanad that is delicious in\u00a0pal payasam\u00a0and Malabar\u00a0biriyani.\u00a0It is now cultivated by only\u00a0a handful of organic paddy farmers in the lush terrain of Kerala\u2019s Wayanad district.<\/p>\n

3. Gobindo Bhog: <\/strong>It is a small-grained fragrant rice from West Bengal. Gobindo Bhog<\/em>is categorised as a\u00a0khaas dhan (<\/em>special grain) and is the chosen offering for Lord Krishna on Janmashthami.It tastes absolutely delectable when prepared as\u00a0payesh\u00a0<\/em>(the Bengali version of rice\u00a0kheer<\/em>), and is widely used for auspicious offerings, pujas and festivals.<\/p>\n

4. Seeraga Samba:<\/strong> It is a slender rice with a sublime scent from Tamil Nadu\u00a0and is extensively used to make elaborate pulav\u00a0during special occasions.It is the common thread between the state\u2019s two most iconic biryanis\u00a0\u2014 Dindigul biryani and Ambur biryani.<\/p>\n

5. Radhuni Pagol: <\/strong>It is a fragrant\u00a0rice whose name literally translates to \u2018making the cook go mad\u2019,\u00a0Radhuni Pagol\u00a0is 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\u00a0chingri malai curry\u00a0and\u00a0kosha mangsho.<\/p>\n

6.Chak Hao Amubi:<\/strong> It is a fragrant variety of sticky black rice grown in the hills of Manipur.\u00a0Chak Hao Amubi\u00a0is packed with heart-healthy anthocyanins and has a slightly sweet, nutty flavour that is exemplified in the Manipuri black rice\u00a0kheer. It is a\u00a0staple delicacy at\u00a0local feasts and festivals.<\/p>\n

Read more:<\/strong> Nagri Dubraj rice variety <\/a>, \u00a0Magic Rice<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Source: This article on the Mushk\u00a0Budij is based on \u201cStudy unravels the recipe that gives mushk budiji rice its unique aroma\u201d which was published in \u201cThe hindu\u201d 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\u00a0Budij 1.… Continue reading Mushk\u00a0Budij<\/span><\/a><\/p>\n","protected":false},"author":10366,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"categories":[1566,7965],"tags":[11872,10498],"class_list":["post-288655","post","type-post","status-publish","format-standard","hentry","category-daily-factly-articles","category-miscellaneous-daily-factly-articles","tag-9pm-daily-factly","tag-the-hindu","entry"],"jetpack_featured_media_url":"","views":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/posts\/288655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/users\/10366"}],"replies":[{"embeddable":true,"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/comments?post=288655"}],"version-history":[{"count":0,"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/posts\/288655\/revisions"}],"wp:attachment":[{"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/media?parent=288655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/categories?post=288655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/forumias.com\/blog\/wp-json\/wp\/v2\/tags?post=288655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}