Description:

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