Rajabogham Pooni

Description

Rajabogham Pooni is a premium, short-grain aromatic rice variety, highly esteemed in South Indian cuisine for its distinctive fragrance and rich, robust flavor. Often referred to as the “king of rice,” its plump grains remain separate and fluffy when cooked, making it a staple for festive occasions and royal feasts. This rice is traditionally used to prepare elaborate biryanis, rich payasam (kheer), and special pulao, where its ability to absorb spices and aromas enhances the overall dish. Its superior quality and unique sensory profile make it a favorite among connoisseurs seeking an authentic and luxurious culinary experience. Benefits of Rajabogam Boiled Ponni Rice Boiled rice is mostly nutritionally similar to brown rice. Delicious Taste With Curry. Low Glycemic Index Which Helps To Control Diabetes. Superb Consistent Quality Throughout The Year. Traditional Aroma. Pure Whiteness Ingredients 1 cup rice (Ramajeyam Superb Sona Masuri Ponni – Boiled Rice) 2 cups of water Method Wash the rice and soak it in some water for 30 minutes. Use a five-liter pressure cooker. Add soaked rice and 2 cups of water. Close the cooker and place it in high flame. Wait till steam comes out from the valve and then place the weight Let it cook for 3 whistles and remove from the flame Set it aside for at least 15-20 minutes so that the pressure comes down Tips You can add more water and give 2 more whistles if you want the rice to be more soft and mushy