Non-Basmati rice refers to a diverse range of rice varieties that are grown in India but do not fall under the category of Basmati rice. These rice varieties have their own unique characteristics and are widely consumed across the country.
Non-Basmati rice comes in different grain sizes, such as short-grain, medium-grain, and long-grain, each with its own cooking properties and uses. They are known for their affordability, making them accessible to a larger section of the population.
One popular type of non-Basmati rice is Parboiled rice, also known as "ukda chawal" in Hindi. Parboiled rice is partially boiled in the husk before milling, which helps retain more nutrients compared to white rice. It has a firm texture and is often used in making dishes like biryanis, pulaos, and mixed rice preparations.
Another well-known variety is Raw Rice or "sada chawal." This is the most commonly consumed rice variety in India, and it is versatile enough to be used in a wide range of dishes. Raw rice can be steamed, boiled, or fried, and is the foundation for staple dishes like plain rice, khichdi (a rice and lentil dish), and curries.
There are also different regional varieties of non-Basmati rice that are popular in specific areas of India. For example, in the northeastern states, varieties like Joha rice and Bora Saul are commonly consumed, while in the southern states, varieties like Ponni rice and Ambemohar rice are preferred.
