Biryani rice of South India
Aromatic variety of rice
Easy to cook

Jeeraga Samba is known as the Basmati of the South because of its fragrance. It is organically-grown raw rice from Tamil Nadu and ideal for making biriyanis, pulavs, and other rice dishes. The grains are white, small and slender. If well-cooked, the rice stays separate and is soft and fluffy. Why not make a pilav or biryani with Jeeraga Samba Raw Rice when you have guests next time? You can also serve it as simply steamed rice with Indian curries. Your guests will love its flavour and tantalising aroma.

The Story

Bio Basics sources Jeeraga Samba Raw Rice from two farmers. One is from a PGS-certified farmer and the other is from a farmers' group, managed by an NGO, who has been working with organic farmers for over 30 years. The rice is grown, processed, milled, and stored without any chemicals.

Jeeraga Samba Raw Rice is grown during the Samba season in Tamil Nadu, which is September to December. The rice is milled generally with 10-15% bran. Since this is a specialty rice, people prefer it to have less bran. The rice is aged for 4-5 months after harvest and then milled. This is when the cooking quality is at its optimum.

Most people associate fragrant rice with Basmati rice, unaware that we have a large cornucopia of fragrant rices in different rice-growing states in India. Bio Basics, through its initiative called ‘Beyond Basmati’ have taken the lead to promote fragrant rices from different parts of India.

Health

Easy to digest
Contains selenium that helps prevent cancer of colon and intestine

Storage

Once the package is opened, store the rice in an airtight container in a cool and dry place.
You can also refrigerate long-stored rice to retain its properties and keep it fresh.

Cook

Open vessel: 1 cup rice : 2.5 cups water.

Jeeraga Samba Biriyani Rice (Raw)