Dubraj is a highly aromatic, medium-slender rice that grows in Chhattisgarh, border districts of Western Odisha, parts of Bihar and Jharkhand. Of the different Dubraj cultivars, the Nagri Dubraj from the Chhattisgarh plains appears to have acquired special distinction. This late maturing paddy is harvested within a span of 140-145 days. It is grown in low-lying farmlands and the plants are known to reach a height of 140 cm at the most. The grains are pale pink to dull white, aromatic and slender, with a unique flavor of their own.
Description
THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE
Dubraj is an aromatic, dull white to pinkish white, medium length, slender rice variety found in Odisha, Bihar, MP, Jharkhand and Chhattisgarh.
This late maturing winter paddy is harvested within a span of 140-145 days. It is grown in low-lying farmlands and the plants are known to reach a height of 135 cm at the most. The husk is straw coloured with the presence of awns and the panicles are long. There are some minor morphological differences observed between the various cultivars as this paddy occupies a broad geographic location.
The plant demonstrates good resistance to various diseases and pests, for example, white back plant hopper, bacterial leaf blast and BPH.
A particular cultivar from Chhattisgarh called the ‘Nagri Dubraj’ which grows in the Nagri or fertile plain regions of the Dhamtari district of Chhattisgarh and derives its aroma and cooking quality from this region’s specific ecology has been awarded the GI tag. This is the region of the Mahanadi river and its tributaries, the Pary, Sondur and Kharun rivers.
The GI application for ‘Nagri Dubraj’ highlights the historical significance of this rice variety, linking it to the epic Ramayana. As per the local folklore, the ashram of Shringi Rishi situated in Sihwa of Bihar is believed to the place where Lord Ram and his brothers underwent their ‘Mundan’ or tonsure ceremony. This was done to honour the sage who had earlier organised a homam or fire sacrifice ritual for king Dashrath to help him beget a male heir to continue his lineage. The ashram still stands today in its present form and attracts a multitude of devotees. Dubraj rice is used to prepare the khichdi, which is the primary offering made in the ashram.
Other names for this rice: Dubaraj/Jubaraj
NUTRITIONAL AND MEDICINAL PROPERTIES
- Amylose content of Dubraj rice is generally around 17% which is in the intermediate range. But the GI application for Nagri Dubraj puts it at 22%, making it rival that of many basmati cultivars.
CULINARY USES
- This aromatic and pleasant tasting rice is preferred for making pulao. The grains are slender but not break easily after cooking.
- It works well as a table rice as it is aromatic and shows good elongation after cooking.
- It is the preferred rice during feasts and special occasions in Western Odisha and neighbouring states. Its aroma and slender grains have earned it the moniker of ‘Basmati’ in Chattisgarh.
- The kheer made from this variety turns out to be thick, creamy and aromatic, which does away with the need to add any other flavouring agents to it.
- The rice flour is preferred for making traditional dishes like fara and chila.
WHO GROWS THIS RICE & WHERE CAN I BUY?
The sources that will likely have the best Dubraj:
- Various online platforms and fairs like Sisir Saras where SHG groups form various states showcase their products.
- Biobasics [sources rice from trusted growers in various regions in India, based in Coimbatore]
- TribesIndia [sources tribal produce and handicrafts across India]
- Mystore – [online store preferred by many SHGs across India for selling rice and other local produce]
SOURCES & FURTHER READING
- GI application for Nagri Dubraj
- Kota1, Suneetha, P. Senguttvelu, D. Sanjeeva Rao, B. N. Mandal , Aruna Sri Yadav, P. Ravi Yugandhar, E. Umarani, N. Radhakishore, M. Vijay Kumar, U. Chaitanya, L. V. Subba Rao, Brajendra and V. Ravindra Babu. 2018. “Evaluation of Aromatic Short Grain Rices (Oryza sativa L.) Under Direct Seeding for Yield and Yield Components.” Int. J. Curr. Microbiol. App. Sci 7: 3039-3048
- Patel, Nirmala Bharti and Rajeev Srivastava. 2015. “Dus Study of aromatic Rices of Chhattisgarh, India.” Plant Archives Vol. 15 No. 1, pp. 363-369
- Patel, Nirmala Bharti & Dhirhi, N. & Shrivastava, Rajeev. 2015. “Morphological characterization and comparison of different accessions of traditional aromatic rice varieties Bisni, Dubraj, Vishnubhog and Chinnor.” 15. 627-632.
- Patnaik, A. & Roy, Pritesh & Gjn, Rao & Patnaik, S. & Sharma, S. 2015. Genetic enhancement of Dubraj, a specialty rice through pedigree approach employing marker based selection for plant stature, aroma and grain quality. Euphytica. 205. 10.1007/s10681-015-1382-7.
Additional information
| Fragrance | Strong aroma |
|---|---|
| Grain Colour | Pinkish |
| Grain Shape | long slender |
| Region of Origin | West |
