Indrayani Rice is an aromatic native variety that’s blessed with a unique sticky texture. It holds runny curry well, can be used for mushy Dahi Bhaat (curd rice) or wedding feast staple Masale Bhaat. Team it with Aazol’s Goda Masala and vegetables of choice to make Maharashtra’s one-pot nutritious pulao. Sticky Thai rice? Here's your replacement!
Provenance
The original Indrayani rice, a medium grain native rice, owes its existence to another unique variety, Ambemohar. It’s low yield and susceptibility to disease saw farmers cross the Ambemohar with a high-yielding variety to develop the Indrayani, named after the river that flows through the Sahyadri Mountains. It’s now a staple in most traditional Marathi homes, and a favourite with grandmothers who feed fussy kids little pellets of rice mixed with desi ghee and Metkoot (lentil spice mix).
About The Seller
Mi Kasarekar Sendriya Utpadak Shetkari Gat Kasare gets its name from the village it is based in, Kasare in the Dhule district. The farmer group is an offshoot of the NGO Mi Kasarekar, which is involved in the areas of primary education and organic farming. Rakesh Besale, the former sarpanch of the village is the head of the collective and hosts monthly meetings in which farmers receive regular guidance and have access to information regarding latest trends. Producing speciality items using indigenous methods cultivated by tribals residing near the Maharashtra-Gujarat border, all fifty farmers, including multiple women, have effectively advanced from primary field work to processing and creating end-products. By adhering to strict quality standards and overcoming their own inherent risk-averseness, the group is well on its way to achieving long-term income growth for all its stakeholders.
