Gobindobhog Rice: Easy and Tasty Recipes To Must Try

Gobindobhog Rice

Gobindobhog rice is a short-grain aromatic variety that is primarily cultivated in West Bengal, India.. The word "bhog" refers to the rice that is donated to the Hindu deity Gobinda when performing a puja, and the object is called after him (worship).

The distinctive perfume, delicate texture, and sweet flavor of gobindobhog rice are well-known. It is frequently used to make traditional Bengali sweet meals like Payesh (rice pudding), pulao, and khichdi. Moreover, this rice is used to manufacture flour, which is then used to make a variety of desserts and breads.

In addition to its culinary uses, Gobindobhog rice has a few health advantages. It is a good source of vitamins, minerals like magnesium and potassium, and carbs. Also, the rice's short grain structure makes it simpler to digest, which is advantageous for those who have digestive problems.

Because of its distinctive flavor and scent, Gobindobhog rice is sometimes regarded as a premium variety. In Bengal, it is also a well-liked option for special events and celebrations.

Recipe from Gobindobhog Rice

 #1 Bengali Payesh

Bengali Payesh also known as aromatic rice kheer tastes delicious when cooked, here are the steps involved in making it:

 Ingredients:

·      1 cup of gobindobhog rice (175gm – 180gm)

·      1 litre milk

·      ½ cup of sugar

·      Finely chopped nuts and dry fruits of your choice

·      ¼ cup of saffron infused milk

 Instructions:

 1. Take 1 cup of Gobindobhog rice and rinse it in water.

2. Boil the rice in 1 litre of milk in a flat base pan.

3. Keep the flame low and stir the milk

4.  Add sugar to the milk and stir it well

5.  Stir and allow rice to boil for 10 minutes

6. Add nuts, dry fruits, and saffron-infused milk to it.

7. Stir the mixture at a regular interval until the rice is well cooked.

8. Switch off the flame when the mixture becomes thick and has been reduced to almost half.

9. Garnish with finely chopped dry fruits, and the kheer is ready to serve.

#2 Gobindobhog Rice Paratha

Ingredients:

• 2 cups Gobindobhog rice
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 2 tbsp oil
• 1/2 cup warm water

Instructions:

1. Grind the Gobindobhog rice in a mixer grinder to make it fine flour.
2. In a mixing bowl, combine the Gobindobhog rice flour, salt, turmeric powder, and red chili powder.
3. Add oil to the mixture and mix well.
4. Slowly add warm water to the mixture and knead the dough until it becomes smooth and elastic.
5. Divide the dough into equal portions and roll each portion into a ball.
6. Flatten each ball with a rolling pin and roll it out into a circle.
7. Heat a pan over medium heat and place the rolled-out paratha on the pan.
8. Cook the paratha for about 1-2 minutes on each side or until it turns golden brown.
9. Serve the Gobindobhog rice paratha hot with your favorite curry or chutney.

#3 Gobindobhog Pulao

Ingredients:

• 1 cup Gobindobhog rice
• 1 onion, thinly sliced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin seeds
• 2 green cardamom pods
• 2 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• 2 cups water
• Chopped cilantro for garnishing

Instructions:

1. Rinse the Gobindobhog rice in cold water and let it soak for about 20-30 minutes.
2. In a pot or saucepan, heat oil over medium-high heat.
3. Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf to the oil and sauté for 1-2 minutes.
4. Add the sliced onion, ginger paste, and garlic paste to the pot and sauté until the onions become soft and translucent.
5. Add the turmeric powder, red chili powder, and salt to the pot and mix well.
6. Drain the rice and add it to the pot with the sautéed onion mixture. Stir well to coat the rice with the spices.
7. Add 2 cups of water to the pot and bring it to a boil.
8. Reduce the heat to low, cover the pot with a tight-fitting lid and let the rice cook for about 15-20 minutes or until all the water is absorbed and the rice is tender and fluffy.
9. Turn off the heat and let the rice sit for 5-10 minutes before fluffing it with a fork.
10. .Garnish the Gobindobhog pulao with chopped cilantro and serve it hot with your favorite curry or side dish.