Tulaipanji holds an unrivalled position. It is one of India’s most prized varieties, loved for its
natural and unmatched sweetness, delicate flavour, and unique aroma. Tulaipanji offers both
nourishment and satisfaction. Unlike other types, even Basmati, Tulaipanji
stands apart for its distinctive qualities.Read More
Its fragrance is noticeable both
during and after cooking. The grains are medium-long, slender, and
naturally whitish-yellow in colour. Once prepared, the rice appears bright,
fluffy, non-sticky, and carries a pleasing texture and taste. Another unique
feature of this variety is its natural resistance to pests and diseases, making
it highly valued. Its medium-long, slender grains, naturally whitish-yellow in
colour, retain their fragrance for over a year when stored with care. From
the moment it begins to cook, its sensory experience that continues even
after serving. Its medium-long, slender grains, naturally whitish-yellow in
colour, retain their fragrance for over a year when stored with care. From
the moment it begins to cook, its sensory experience that continues even
after serving. Beyond its culinary excellence, the variety of Tulaipanji is
known for its natural resilience against pests and diseases—making it a
grain of both quality and integrity. Perfect for exquisite preparations such as
biryani, pulao, and fried rice, as well as traditional sweet delicacies like
payesh and pitha. To enjoy its authenticity and freshness, always store Tulaipanji in an airtight container,
kept in a cool and dry place, away from moisture. Beware of adulterated
versions, as inferior non-aromatic grains are often mixed and sold in its
name, diminishing the true essence.
Cooking Instructions
1. Measure rice and water in the correct ratio.
2. Prolonged soaking is not required before cooking.
3. Rinse the grains gently.
4. Bring water to a boil on high heat.
5. Add rice, stir once, and cover with a lid.
6. Lower the heat to medium and cook for 13 minutes without lifting the lid.
7. Turn off the heat and allow the rice to rest for 5–10 minutes.
8. Rice becomes tender and ready.
9. Drain any excess water.
10. Fluff the rice with a clean spoon and serve hot.
