Rabi Season In Pakistan [updated] File

They loaded the golden grain onto bullock carts and took it to the local mandi (market). The buyers fought to buy Haji’s wheat because it was dry and hard—perfect for making roti (flatbread). Rice from Kharif gets sticky; wheat from Rabi makes fluffy bread.

Unlike the frantic Kharif season of rice and sugarcane that demanded heavy rain, Rabi was calm. They prepared the land for —Pakistan’s staple food. They also set aside small plots for chickpeas (chana) and mustard (sarson) . rabi season in pakistan

As October arrived and the scorching heat of the monsoon faded, Haji knew it was time. The Rabi season had begun. They loaded the golden grain onto bullock carts

"Look," he said to Bilal, holding a heavy head of wheat. "One seed planted in October became 30 grains in April. That is the miracle of Rabi." Unlike the frantic Kharif season of rice and

"Why do we plant mustard?" asked his youngest son, Bilal.

Haji calmly walked out with a rope. "We drag this rope over the wheat to shake the frost off. If we leave it, the ice burns the leaves. This is the battle of Rabi: frost and lack of rain."

The family worked together, clearing the frost and cleaning the water channels. They also harvested their and gram (chana) . These "pulse crops" are useful because they put nitrogen back into the soil, fertilizing it for free.