Tulaipanji Atap Rice (তুলাইপঞ্জি / তুলাইপাঁজি আতপ চাল)
Tulai or Tulan refers to the Bengali word Tulo, meaning cotton. On perfect cooking, this rice matches a small heap of soft cotton on the plate. Tradition and originality of Tulaipanji rice is integrally associated with Bengal. The state has earned a GI tag for Tulaipanji. Small, slender, and white grains of this non-Basmati genre have won the hearts of millions. It is grown abundantly in North Dinajpur, West Bengal, especially in the Raipur subdivision. The biggest reason for people loving Tulaipanji is its low cooking time. The enchanting aroma adds to it. Feel the cottony soft texture of rice on your tastebuds with Tulaipanji Atap.
Area of Procurement
South Dinajpur
Specifications
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Texture/ Appearance |
Uncooked grains are short to medium and slender. Cooked grains have a firm and non-sticky appearance. |
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Colour |
The grains are white like cotton. |
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Aroma |
Tulaipanji has a characteristic aroma unique to it. It is somewhat similar to a buttery flavour. |
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Cooking Time |
The grains take only 8-10 minutes to cook. |
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How to store |
Tulaipanji is all about its aroma. Keeping it in an airtight container will keep the aroma intact. Also, it must not come in contact with moisture or other contaminants. |
Popular Dishes
Want a bowl of incredible Payes for your or your kiddo’s birthday? You can entirely trust Tulaipanji Atap. As for other possible options, plain white rice and Bengali style Fried Rice are always there. Pair it up with Bengali-style Patla Mutton Aloo Jhol- you will be sorted for the rest of the day. The Atap variant is not a good option for Biryani or Pulao. We recommend the Tulaipanji Boiled variety for that.
- MTPA500G
