Introduction to Indrayni Rice

Indrayani Rice - Best Maharashtrian rice in India | Aazol

• 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).
Benefits Of Indrayani Rice
• Unpolished with the husk intact.
• Rich in selenium.
• High in manganese.
• Rich in naturally-occurring oils.
• Rich in anti-oxidants.
• High in fibre.
• Helps in reducing cholesterol.
• Helps in regulating and lowering blood pressure.
WHY INDRAYANI RICE SHOULD BE ON YOUR GROCERY
LIST?

• Storehouse of vitamin
• Unpolished Indrayani rice is blessed with Vitamin B1 or Thiamine which is essential for energy
production and is an effective mood stabiliser. Research has also shown that Thiamine helps regulate
blood sugar levels. Not only does all this make this variety a nutritious powerhouse, rice is also gentle on
the digestive system and helps with bowel movement. It’s one of the reasons why children are fed rice
kanji when little. Because unpolished indrayani rice hasn’t lost its core nutrients unlike polished refined
rice, you know you aren’t dumping empty calories into your system.

• Aazol’s Maharashtrian Traditional Indrayani Rice are homemade, best unpolished rice in India is locally-
sourced. Shop from a variety of fresh on our website!

• For more information, visit https://aazol.in/ today.

Versatile in the kitchen

Fragrant and sticky, Indrayani rice lends itself to a variety of dishes

rooted in multiple culinary traditions. The simplest use would be in a
warm plate of khichdi. Add your favourite spices and vegetables of
choice, and you have a quick and easy masala khichdi ready.
Indrayani’s lumpy texture also makes it a good option if you want to
rustle up a bowl of rich kheer (use coconut milk instead of plain milk
for a unique flavour, and replace sugar with liquid jaggery or kaakvi
). If you like your dahi bhaat (or what Tamilians call thayir sadam or
curd rice) on a hot summer day, mushy Indrayani rice will morph
itself effortlessly to the recipe.
 Nutrition Facts Of Indrayani Rice
India is one of the largest consumers and producers of rice in the world. Mechanised,
modern methods of cultivation have led to the rise of monoculture in paddy cultivation.
Local varieties have over the decades been lost, often replaced with economically viable
ones that produce high yield. But local varieties of rice are often better performers
against the following markers: pest resistant, having medicinal and nutritional
properties, better tolerance to salinity. India has over time realised the advantage of
maintaining plant biodiversity in agriculture, and it’s usually the marginal farmers who
are known to protect and nurture local varieties.
The GI (geographical indication) tag is an effort to protect the farmers’ ownership over
a particular commodity, and celebrate its uniqueness by documenting the traditional
methods of its production. Indrayani, an aromatic rice variety, which is not grown
beyond its geographical area of origin, is a perfect contender. In 2016, the rice mills of
Ghoti in Igaptpuri tehsil of Nasik district in Maharashtra, demanded that a special GI
status be applied to Indrayani too.
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