Tulsi Manjari

In Bihar, scented rice is grown all over the state and is preferred for every day meals over Basmati. In fact, short aromatic grains are cultivated aplenty with a suitable rice for each occasion. While some varieties are reserved to make churra poha, a few others are used for pulavs and special occasions.
Tulsi Manjari is one such rare variety that finds its use in most preparations. It is believed to be largely cultivated in and around Bhagalpur and Magadh districts, popularly known for cultivating aromatic varieties. The art of naming a variety is based on various aspects – physical characteristics of the grain, fragrance, in memory of a deity, anecdotal & factual evidence, folklore and the like. In the case of Tulsi Manjari, it is the delicate physical appearance; florets of Tulsi Manjari rice panicle have light purple hues that resemble seeds of the Tulsi plant (Manjari).
Once cultivated in remote districts of Bihar, Tulsi Manjari is now revived and conserved in a village called Manjakkudi.

Cooking Instructions