A high quality long-grain, Basmati rice that is cultivated in northern India, are smoked (smoking process lasts many hours) according to old Persian time-honored tradition, where special woods and a poultice of plant extracts are mixed with care and brought to a smoldering heat. This smoking process is originally a technique used to preserve rice until the following harvest. This intense heat and special process, transforms the rice into a tangy taste sensation, gives smoky flavor and intense aroma.
Smoked Basmati rice has a woody, smoky flavor. Ideal with fish dishes or vegetables, can be served with lamb kofta, lamb fillet or other meats, good with light curries or use in a kedgeree and can be served as pilafs. Make the perfect side dish for grilled fish and vegetables for a wonderful smoky taste or as cold smoked rice with vegetable salad.
As opposed to other Basmati Rice varieties, this rice are to be cooked with less water (1 cup of rice to 1–1.25 cups of water) and in a shorter time. Rinse the rice, then soak in salted water for 15 minutes, then drain the salted water. Add 1 1/2 cups of water per one cup of rice. Bring to the boil (uncovered). Add salt to taste. Let it steam until the water is not covering the rice, add a little butter, stir, cover and simmer on low for 15-20 minutes on low heat. This comes out big, tender (but not mushy) and stays separated (not clumpy). They texture is just as wonderful at the flavor.