Phirni

byGuest Contributor

Rice isn’t just a staple in India; it weaves together the country’s diverse food cultures. From the modur pulav of Kashmir to the nei choru of Kerala, from the gatte ka pulao of Rajasthan to Manipuri black rice desserts, rice appears in every kitchen, every festival and every region. It is one of the few grains that unites India across geography, language and tradition. It is also revered culturally and is often used in rituals and offerings.

History:
Rice has been cultivated in the Indian subcontinent for thousands of years. Archaeological evidence traces rice farming back to the Indus Valley Civilisation, around 2500 BCE. India, China and Southeast Asia are believed to be among the earliest centres of domesticated rice. Ancient texts like the Yajurveda mention rice as an essential part of rituals and food culture.

Rice Cultivation in India

India is one of the largest producers and exporters of rice in the world.
Major rice-producing states include West Bengal, Uttar Pradesh, Punjab, Bihar, Andhra Pradesh, Tamil Nadu, Chhattisgarh and Odisha. Chhattisgarh is said to be home to over 20,000 rice varieties, though not all are in active cultivation today.
Rice is a kharif crop, primarily sown during the monsoon (June-July) and harvested in autumn (October-November).

Culinary Uses

Boiled/ Steamed Rice: A staple across India, eaten plain or with dals, curries or pickles.
Pulao and Biryani: Spiced rice dishes layered with vegetables, meats or seafood and topped with aromatics.
Idli and Dosa: Fermented South Indian staples made using ground rice and lentils.
Puffed Rice (Murmura): Used in snacks like bhel puri and spicy mixtures.
Flattened Rice (Poha): A popular breakfast dish, especially in central and western India.

Regional Specialities

Bisi Bele Bath (Karnataka): A hot lentil-rice dish spiced with a unique masala blend.
Tehri (Uttar Pradesh): A fragrant vegetable pulao cooked with turmeric and mustard oil.
Pakhala Bhaat (Odisha): Fermented rice soaked in water, served with mustard and chillies.
Bhog Khichuri (West Bengal): A festive dish that is sometimes cooked to be mildly sweet with rice, moong dal, ghee and sugar.
Chak-Hao Kheer (Manipur): An aromatic black rice pudding made with rice, milk and jaggery.

INTERESTING FACT

There are over 40,000 varieties of rice grown worldwide.

RECIPE: PHIRNI

INGREDIENTS

¼ cup basmati rice
1 litre whole milk
½ cup khoya (mawa)
¾ cup sugar
18 to 20 almonds (blanched), pistachios and cashews
10 to 15 raisins
6 to 7 green cardamoms, peeled and powdered
12 to 15 saffron strands

METHOD

Wash and soak the rice for 2 hours. Then, drain the excess water.
Make a rough, grainy paste by running the rice in a grinder.
Finely chop the almonds, pistachios and cashews and keep them aside.
In a saucepan, add the milk and heat it on a medium flame. Bring the milk to a boil.
Add the rice and allow it to cook on a low flame, till the milk is reduced to half and the rice is completely cooked.
Grate the khoya and add it to the rice and milk. Once it is completely mixed in, add the sugar and cook for another 5 to 7 minutes.
Keep stirring continuously or your phirni will stick to the bottom.
Add the finely chopped nuts and raisins. Reserve a little for garnishing.
Once the phirni acquires a pinkish hue, add the cardamom powder and turn off the heat. Add the saffron strands.
Mix well and pour into earthen cups. Garnish with nuts and allow the phirni to cool before serving.