Indian Rice Recipes With Aroma flavoured Basmati Rice Varieties hybrids

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Aroma and flavour

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Basmati rice has a typical pandan-like Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally, a level that is about 12 times more than non-basmati rice varieties, giving basmati its distinctive spicy fragrance and flavour.This natural aroma is also found in cheese, fruits and other cereals. It is a flavoring agent approved in the United States and Europe, and is used in bakery products for aroma
Several Best Variety Dishes From Basmati Rice
Curd Rice:
Curd rice also called yogurt rice is a dish of India. The word "curd" in India usually refers to unsweetened yogurt. It is very popular in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala

Ghee Rice:ghee rice is a south indian assortment of rice that runs exceptionally well with dals or veg flavors. its a most loved at home. at whatever point i make a straightforward plain dal, at that point on occasion i likewise influence ghee to rice to match with the dal. any light based sauces, dals or even an unpredictably seasoned korma or sauce runs well with ghee rice.

Coconut Rice:Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes.

Rice Kheer:Kheer is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds.

Idli:Idli is a traditional breakfast in South Indian households, especially in Tamil Nadu and Karnataka where it is a popular breakfast dish that is consumed in numerous households

Masala Dosa:Masala dosa or masale dose is a variant of the popular South Indian food dosa, which has its origins in Tulu Mangalorean cuisine made popular by the Udupi hotels all over India.
Pulao:Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden color by first being sauteed lightly in oil before the addition of broth