Sorna Masoori is aromatic medium grain rice.
It is a mixed combination of rice varieties Sona and Mahsuri.
It is mostly seen in Andra Pradesh, Telangana, and Karnataka.
It is also called as Bangaru Theegalu, Sona Masuri, Samba Masuri, BPT 5204, HMT, and Jeela Karra Masuri.
The meaning of Bangaru Theegalu is Golden levy
It is also exported to the USA, Canada, Europe, Australia, Singapore, Malaysia, Saudi Arabia, UAE, Qatar.
It contains 160 calories.
It has a glycemic index of 51.
It is lower in starch and easy to cook.
Types of Sorna Masoori rice
Parboiled rice is soaked, half-boiled in the husk, dried, and then sold in the market.
These are also classified into two types
Whole grains. It has germ, bran and endosperm
It has more nutrients, vitamins, and minerals and it is found in the germ part of the rice.
White and creamy Sona Masoori raw rice
White Sona Masoori steam rice
Sona Masoori non-basmati medium grain rice
It is lightweight and lower in starch.
One more important thing is the non-basmati rice variety.
Easily digestible and good for weight loss.
It is also good for diabetics because it contains lower blood glucose levels.
Low calories count and highly nutritious
Enough carb content and Sodium free
Normal rice (1cup - 2 ½ cup water)
Sona Masoori chicken Matar pulao
How to cook Sorna Masoori rice
Soak it for 10-15 mins after washing rice.
Just add 2.5 cups of water for 1 cup of rice
Wait until the pressure gets down.
Add oil while cooking the rice. It will give the perfect texture.
Similarly, water quantity also slightly differs depends upon the age of rice.
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