HEER Superior Basmati Rice extra long grain 1kg

Basmati Long Rice

Country of origin: India

Net weight: 1 kg

Basmati is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol.

Basmati has a low to medium glycaemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy.

Tilda Basmati tastes like no other rice on earth. Unlike ordinary long grain rice the light, fluffy texture of Basmati’s long, slender grains offers the palate a totally different experience in terms of mouth-feel and taste – distinctive, unique and slightly ‘nutty’.

Literally translated as ‘the fragrant one’, Basmati has been described as having the aroma of sun-baked wood and flowers. If you want to sell your house, just cook  Basmati instead of baking bread!

There is only one Basmati harvest a year and the plant requires specific weather conditions to mature and flourish. It is much taller than other rices, and so is prone to wind damage. Its delicate make-up explains the constant need for vigilance and care by the farmer, yet allows the plant to develop its complex and unique flavour and characteristics. This constant love and affection is reflected in its premium price compared to ordinary long grain rice.

Cooking recipe for Kitchari:

It's very tasty and healthy dish. It has everything you need for the body, while Kitchari minimum flow the rate of the organism in its digestion, which helps to cleanse the body. You can eat only Kitchari all your life and stay healthy!

For 1 serving:

Measure 1 cup of the rice and ½ part of dala. For a large portion is 1/3 of 200g cup of rice. Proportions - accordingly!

Boil a kettle of water.

In a saucepan, where we cook, put 1/2 tsp. of Ghee oil and put on the stove.

When the butter has melted - quickly add the spices. For 30-40sek. spices are added in the following sequence:

First, whole - grain - mustard and cumin - 1/3 tsp.

Then the ground - turmeric, ginger, coriander and asafoetida - 1/4 tbsp.

In the hot oil and spices we add metered rice and dal. All together fry for 1-2 minutes.

Add the boiling water - 4 parts. Measure the same cup or mug!

All the mix. All at once in full swing. Add the methi leaves and salt.

You can add 1 small carrot and a little pumpkin - then Kitchari will be more juicy and tasty.

Immediately do the smallest fire and set the timer for 20 minutes.

After 20 minutes Kitchari is ready. Turn off the fire. Everything is ready!

Add the Ghee butter, greens and black salt.

Bon Appetite!