Aged Basmati Rice Extra Long Grain - Lal Qilla

Extra-long grain that lengthens during cooking, with an unmistakable floral aroma

Known as 'long grain', its pearl-white grain is the one that grows the most compared with other basmati rice varieties (8-8.3 mm). Grown at the foot of the Himalayan glaciers through a controlled and traceable supply chain, it undergoes a highly accurate selection process and a 1-2 year ageing process, which give this rice a delicate flavour and an intoxicating fragrance.

One of nature's most prized products draws its unique aroma and flavour from the special soil and climate conditions found only in this powerful, misty land. This is where the story of every bag of traditional basmati rice Lal Qilla begins.

Our trained professionals monitor cultivation to suggest ways to improve quality, from updating seed quality to the unique application of crop protection techniques. Experts then travel to major markets to select the finest grains available, ensuring that every cooked grain expands to 3 times its actual size, offering you the taste of authentic basmati rice with an exquisite delicate texture, flavour and aroma for which Lal Qilla traditional basmati rice is famous worldwide.

features and properties: The grains are long, thin and lengthen further during cooking without breaking. The natural ageing process enhances the typical basmati aroma, with floral notes and a delicate flavour, and improves the grain's structure, making it drier and more separate. Low in starch, it is perfect for light and fragrant cooking.

directions: A gentle rinse and soaking for 15-20 minutes before cooking are recommended. It cooks in about 10-12 minutes. Ideal for oriental preparations, spicy dishes, pilaf, biryani, aromatic side dishes or recipes based on vegetables, meat and fish.

in the kitchen: In the kitchen, Lal Qilla Basmati rice stands out for its elegance and fragrance. It is the perfect ingredient for ethnic dishes, but also for accompanying everyday preparations with lightness and style. Each grain remains intact, fragrant and light, turning every dish into an authentic taste experience.

Recipes to try

Four ideas, from the simplest to the most elaborate. You can find the linked ingredients at Green Block Market.

1. Cumin pilaf (easy, 25 min + soaking, serves 4)

Ingredients: 300 g rice, 1 teaspoon ground cumin, sliced onion, organic extra virgin olive oil, fine sea salt.

1. Rinse the rice and soak it for 15-20 minutes, then drain it.
2. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil with the cumin.
3. Add the rice, toast it for 1 minute and cover with hot water lightly salted with the fine salt.
4. Cook covered over low heat for 10-12 minutes, let it rest for 5 minutes and fluff with a fork.

2. Turmeric rice with cashews (easy, 20 min + soaking, serves 4)

Ingredients: 300 g rice, 1 teaspoon turmeric, 50 g roasted cashews, organic sunflower seed oil, black pepper, coarse sea salt for the cooking water.

1. Rinse the rice and soak it for 15-20 minutes, then drain it.
2. Boil it for 10-12 minutes in water with the coarse salt and turmeric, then drain it well.
3. Dress with a drizzle of oil, the pepper and the chopped cashews.

3. Chickpea curry with rice (medium, 40 min, serves 4)

Ingredients: 300 g rice, 2 cans of organic chickpeas in water, 2 teaspoons Madras curry, cumin, sliced onion, granulated garlic, sweet paprika, tomato passata, organic sunflower seed oil, fine sea salt, coarse sea salt for the cooking water.

1. Soak the rice for 15-20 minutes, then boil it for 10-12 minutes in water with the coarse salt and drain it.
2. Rehydrate the onion, drain it and sauté it in oil with the granulated garlic, curry, cumin and paprika for 2 minutes.
3. Add the passata and drained chickpeas, season with the fine salt and cook over low heat for 15-20 minutes.
4. Serve the curry over the hot rice.

4. Vegetable biryani (difficult, approximately 1 h 30, serves 6)

Ingredients: 400 g rice, 600 g mixed vegetables (carrots, potatoes, peas, cauliflower), 200 g plain yogurt, sliced onion, cardamom seeds, cloves, cinnamon sticks, cumin, turmeric, coriander, chilli pepper, organic sunflower seed oil, coarse sea salt for the cooking water, fine sea salt for the vegetables.

1. Marinate the chopped vegetables with the yogurt, turmeric, cumin, coriander, chilli pepper and fine salt for 30 minutes.
2. Soak the rice for 15-20 minutes. Bring it to a boil in water with the coarse salt, cardamom, cloves and cinnamon, and drain it after 6-7 minutes, when it is still hard in the centre.
3. Brown the onion in oil until golden, add the marinated vegetables and cook for 10 minutes.
4. In a large pot, alternate layers of vegetables and rice, cover with the lid and cook over very low heat for 20 minutes.
5. Let it rest for 10 minutes before serving.

€5.80/kg

origin: India

exp.: 10/28

presentation

technical data sheet