Basmati Rice is a simple grain, yet
throughout history it has been on royal menus of various cultures as the
main dish. From the pilav of Turkey, polou of Persia, pilafs of the
Steppes, the isotos and paellas of the Mediterranean, to the pulau of
India it has been served to great sultans, maharajahs, shahs and
emperors. Spices, nuts, dried fruits, vegetables and herbs are a natural
for Basmati rice. Basmati rice transforms rice dishes into extraordinary
meals.
Also known as the "Queen of Rice", this highly
aromatic grain that is long and elegantly thin, has originated from Vasumati
which means earth recognized by its fragrance. The full exposition of
the word is from Hindi. Bas originating from Prakrit Vas
which has a sanskrit root- Vasay connoting aroma; and mati
from mayup meaning ingrained from the origin. Common usage has changed
Vas to Bas while joining bas and mayup the latter
changed to mati.. Thus the word Basmati originated. According to Ayurveda,
Basmati, the king of all varieties of rice, is saatvic or pure,
is nourishing for the body tissues and is easy to digest.
Basmati Rice has been cultivated at the foot of the Himalayan mountain
ranges in India for thousands of years. The rivers Yamuna and Sutluj
irrigate the Basmati paddy fields in Haryana and Punjab respectively. To
obtain the correct aroma and flavor of Basmati rice, proper ageing is
required to reduce its moisture content. The best quality Basmati rice
comes from the old Karnal district, known as the 'rice bowl of India'.
Basmati is now grown in Karnal, Panipat, Kaithal, Kurukshetra and
Ambala districts of Haryana. It is also grown in Punjab, Dehradoon
region of Uttranchal and Jammu region of Jammu & Kashmir.
