Sona Masuri, a hybrid of sona and masuri rice varieties, is considered a healthier alternative to regular white rice. Though, when you do a little study, you will find that the calorie count of sona masuri is only slightly lower than long grain rice varieties. When consumed in its white and polished form, sona masuri will be different only in terms of its aroma and texture, and not in terms of health benefits.
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That being said, sona masuri is still my favorite variety of rice. It is available in brown, unpolished form, and comes in a consistent quality. It cooks well, tastes a bit nutty, and has a chewy texture. Not only that, it can be cooked using a pressure cooker and comes out perfect every time.
Here, I will share my recipe for cooking brown, unpolished sona masuri rice in a pressure cooker. I use the brand shown in the featured image above, which is available online at a discounted price of approximately ₹74 per kg.
A one kg pack of organic, unpolished sona masuri brown rice sells for approximately ₹95 before discount. Sona masuri is also available in other variants such as “hand-pounded” and “semi-brown,” but those can be avoided as long as the brown, unpolished variant is available.
Cooking Sona Masuri Brown Rice In Pressure Cooker
1. Take 1 cup of brown, unpolished sona masuri rice, and wash it a few times with water to remove any dirt.
2. Add the washed rice to a pressure cooker along with two-and-a-half cups of plain water.
3. Close the pressure cooker with the vent weight on, and keep it on high flame.
4. When the cooker releases pressure (whistles) for the first time, reduce the flame to the minimum (SIM).
5. Allow the rice to cook on low flame for 15 minutes.
6. After 15 minutes, turn off the stove, but leave the cooker as it is. Do not remove or lift the vent weight. The steam pressure needs to stay inside. Allow the cooker to stand like that for another 15 minutes.
7. Once the 15 minutes are up, open the cooker and enjoy aromatic and healthy, perfectly cooked sona masuri brown rice.
For Semi-Brown or Hand-Pounded Sona Masuri
If you are using semi-brown or hand-pounded sona masuri brown rice, reduce the water to a 2:1 ratio (two cups water for one cup rice), and after the first whistle, cook for 10 minutes on low flame. The rest of the recipe is the same.
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