Prince of Bengal - kleines Korn ganz groß!

Prince of Bengal Rice - a small grain that's big!

The story of Lotao's new, now eighth, rice specialty begins with a legendary legend: The great Munda's favorite wife wanted a child. She had been married to the ruler for four years, but there was no offspring, the crowning achievement of her love. So Munda was angry with his beautiful woman, who became more and more sad. One day she went into the forest to complain to a Yaksha and ask for advice. The forest spirit crouched in front of his tree hollow. He listened in silence to the noble woman's stories before lighting four incense sticks and thinking for a long time. Finally he said to her: “Adopt the first living creature you meet on your way home and sprinkle its head with this rice. The creature will be a worthy son for your husband." Then he handed her a handful of small grains of rice, the likes of which Munda's favorite woman had never seen before. She thanked the Yaksha and walked away feeling anxious. Soon she heard the roar of the tiger in the thicket of trees, the hiss of the snake in the rice field, the whistle of the mongoose by the water. But she couldn't see any animal. Then something big and dark moved in front of her: a small elephant lay in her path. The woman stroked the animal and spoke to it in a tender voice. She had the elephant carried into the palace, placed him in a golden basket and sprinkled the yaksha's rice grains over his head. In the evening the ruler visited his wife. She took him by the hand and, with an anxious heart, led him to the basket to show him the elephant. But when they approached, there was a human infant lying within - the long-awaited Prince of Munda. He became a happy man and a popular ruler.

Forgotten rice variety from exquisite cultivation

Named after the myth that surrounds him, the Prince of Bengal was discovered in West Bengal in the Indian rice belt. The rice specialty is still grown there in the traditional way by the villagers to this day. The farmers avoid pesticides, herbicides and fertilizers and only use their own seeds . Although the Prince of Bengal is produced in small quantities and with low yields; However, its pure, organic cultivation sets it apart from the products of large corporations. The exclusive production and marketing by Lotao offers the villagers the opportunity to develop further and achieve fair prices . In this way, Lotao contributes to a fairer world.

The characteristics of baby basmati

The Prince of Bengal , also called “baby basmati” , is a small-grain, white rice of exclusive quality that has excellent cooking properties: the Prince of Bengal is ready to serve after just ten minutes of cooking. Its grains are loose without sticking together. In terms of taste, it has a sweet, buttery aroma , which is accompanied by a wonderful scent of basmati . Prince of Bengal not only tastes great with green curry, vegetables or jackfruit pulp, its sweet aroma also makes it a wonderful accompaniment to desserts.

Recipe: Indian Tikka Masala Lemon Chicken with Basmati

Now experience the unique aroma of the Prince of Bengal for yourself - by preparing a lemon chicken tikka masala with basmati rice.

Ingredients for 2 people:

  • 2 chicken breasts
  • 2 garlic cloves (divided)
  • 25g ginger
  • ½ lemon (zest and juice)
  • 150g yogurt
  • 5g garam masala (divided)
  • ¾ tsp Lotao Bali Pure salt (divided)
  • 2 tomatoes
  • 1 white onion
  • 1 bunch of coriander
  • 1 chili pepper (chopped)
  • 1 tbsp coconut oil
  • 150g Prince of Bengal Basmati rice
  • 250 ml water
  • 200 g cream
  • 1 bouillon cube

    Preparation:

    1. Preheat oven to 200°C. Peel garlic and chop finely. Grate the ginger. Zest the lemon with a grater and juice it. Wash the chicken breasts, pat dry and cut into bite-sized pieces.
    2. In a large bowl, combine the chicken, yogurt, ginger, half the garlic, half the garam masala, lemon juice and zest and a little salt.
    3. Cut the tomatoes into small cubes. Peel the onion and chop finely. Pluck the coriander leaves from the stems and chop the stems finely.
    4. In a large pot, sauté the onion, the remaining garlic, the chopped chili and the coriander stalks in a little vegetable oil at a high temperature for about 1 minute. Then add the diced tomatoes and remaining garam masala and fry for another 3 minutes.
    5. Place the marinated chicken on a baking tray lined with baking paper and bake in the preheated oven for approx. 15 minutes at 180°C until golden brown.
    6. Prepare the rice as directed on the package.
    7. Put the cream and stock cubes in the first pot, bring to the boil for approx. 1 - 2 minutes, reduce the heat and simmer for another 10 minutes.
    8. Add the baked chicken to the pan and mix well. Arrange the rice on a serving platter, top with the lemon chicken tikka masala and garnish with coriander leaves. Bon appetit!

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