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Samba is a variety of rice grown in Tamil Nadu, some other parts of India and Sri Lanka, and has a small ovular grain, compared to the long grain of basmati rice. [1]
| | This article needs additional citations for verification .(December 2006) |
Samba is a variety of rice grown in Tamil Nadu, some other parts of India and Sri Lanka, and has a small ovular grain, compared to the long grain of basmati rice. [1]
Samba rice has a distinct taste and can be described[ who? ] as having a more 'starchy' or 'corny' flavor.And also liked by many as it tastes better than other rice and also it becomes less harder after cooking.[ citation needed ].
The grain itself is much harder than the other varieties and when cooked is less[ citation needed ] 'fluffy' in texture so gives a more filling[ citation needed ] meal with a higher[ citation needed ] caloric value.
All Samba rice grain is harvested locally by the mallas[ who? ] of India and there are many sub-varieties ranging in grain size and price. Seeraga Samba is the most expensive sub-variety and has the finest grain. It is approximately a third the size of a grain of basmati rice[ citation needed ].
Samba rice is grown extensively in the South Indian state of Tamil Nadu. Rice grown in Samba season (August through January) is referred to as Samba rice. [2] This rice is grown for a longer duration compared to other types of rice.[ citation needed ]
A subvariety of the Samba, known as the Seeraga Samba or Jeera Samba (in Tamil : சீரக சம்பா, which means 'Cumin samba', due to its resemblance to cumin seeds), is popular for consumption in south-east India. [3] It is exclusively cultivated along the Cauvery river and peculiarly in its delta, notably in the Vellapallam and Keevalur talukas of Nagapattinam district, Uppiliyapuram of Tiruchirappalli district and in various areas of Thanjavur district. [3] This subvariety was presented in 2018 by an association of farmers to benefit of a geographical indication (GI tag), the request is currently being processed. [3] [4]
Biryani is a mixed rice dish, mainly popular in South Asia. It is mainly made with rice, a choice of meat and lots of seasonings and spices. To cater to vegetarians in some cases, it is prepared by substituting vegetables or paneer for the meat. Sometimes eggs or potatoes are also added.
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Kalonunia rice is a variety of non-Basmati, aromatic, black textured small rice mainly grown in the Indian state of West Bengal. It is a common and widely cultivated crop in districts of Cooch Behar, Jalpaiguri and Alipurduar along with some parts of Darjeeling & Kalimpong districts of West Bengal.
Mushqbudji rice is a variety of non-Basmati, short-grained aromatic rice mainly grown in the Indian Union territory of Jammu and Kashmir growing on the higher reaches of the valley. It is a common and widely cultivated crop in Sagam belt of Anantnag district and the Beerwah belt of Budgam district, and also cultivated in Anantnag and Kulgam in Kashmir by farmers under irrigated conditions.
Marcha rice is a variety of non-Basmati, short-grained aromatic rice mainly grown in the Indian state of Bihar. It is a common and widely cultivated crop in Ramnagar, Gaunaha, Mainatand, Chanpatiya, Narkatiyaganj and Lauriya blocks of West Champaran district.
Koraput Kalajeera rice is a variety of non-Basmati, aromatic, black paddy coloured, small rice mainly grown in the Indian state of Odisha. It is a common and widely cultivated crop in the Koraput district of Odisha as well as Nabarangapur district which was earlier a part of Koraput. For thousands of years, the ancestors of Koraput's present tribal communities have cultivated and domesticated Kalajeera rice, playing a crucial role in its conservation.
Adamchini Chawal is a variety of non-Basmati, traditional, short-grained aromatic rice mainly grown in the Indian state of Uttar Pradesh. It is a common and widely cultivated crop in Chandauli, Mirzapur, Varanasi and Sonebhadra, and Vindhya region of Eastern Uttar Pradesh.
