Varieties Of Rices Around India

Varieties Of Rice Around India

We now know that India has 200,000 rice varieties. For thousands of years, rice has been our primary food source. India has one of the broadest rice varieties in the world. There are 27 types of basmati rice known to exist, all of which are cultivated in India.

Seeraga Samba, Tamilnadu

Varieties Of Rice Around India, Samba Rice

Tamil Nadu is a state in India where samba rice is commonly grown. The villages of Vellapallam and Keevalur taluks in the Nagapattinam district, and Uppiliyapuram in the Tiruchirappalli district. A portion of the Thanjavur district in central Tamil Nadu is the only one that practices cultivation, though. This rice has become quite popular in homes and the hospitality business because of its unique qualities and traits. It includes being aromatic, tiny, and also readily digestible. So much so that efforts are being made to give this rice a protected geographic appellation. To make it the first rice variety in Tamil Nadu to receive official protection.


This species is frequently used to make biryani, an ancient Indian meal made with rice, eggs, veggies, spices, and either meat or fish.

Matta Rice, Kerala

Varieties Of Rices Around India, Matta

The rice is sometimes referred to as Rosematta rice, Palakkad Matta rice, Kerala Red rice, or Red Parboiled rice. It is a type of Indian rice that is often supplied locally from the Palakkad district of the state of Kerala. The rice can be eaten simply or used to make idlis and appams. And snacks like murukku and kondattam, among other dishes.

The Palakkad District was formerly a part of Tamilnadu. During the Chera/Chola Kingdoms’ era, rice was considered a delicacy for a king. This rare species of rice was discovered by an intrepid farmer. Who took it with him in a “Matta,” which is an areca leaf. The rice variety entered the public domain and also was planted by the farmer.

Types Of Kerala Matta

And quickly established itself as Palakkad’s standard rice crop. This rice, originally called “Matta” and only grown in Palakkad, later became known as Kerala Matta Rice. Some of the more recent types of Kerala Matta include “Kunjukunju,” “Uma,” and “Jyothi.” As well as some of the more traditional ones like “Chenkazhama,” “Chettadi,” “Aruvakkari,” “Aryan,” “Vatton,” “Ilupappoochampan,” and “Chitteni.”

Kayame Rice, Karnataka
Varieties Of Rices Around India, Kayame

A traditional rice variety produced in Karnataka, Kayame produces delicious boiled rice and is resistant to both drought and alkalinity. The cooked red rice prepared by Hallaga won’t go bad even after two days of cooking. And it has more fibrous ingredients and grows to a height of about 4.5–5 feet tall. Kari kagga serves as a cooler in addition to providing energy for extended hours of labor. Kalama is very tasty and is used to treat hemorrhoids or piles. Athikarya, a remedy for diarrhea, and Ghandasali and Gulwadi sanna. Two types of fragrant rice are used in the production of payasam. Regarding its nutritional value and suitability for use in various treatments. Red rice has been determined to be advantageous to health.

Swarna Rice, Andhra Pradesh

Varieties Of Rices Around India, Swarna Rice

According to a renowned rice research group. Swarna Rice, also known as Mansuri Rice, is one of the healthiest staple rice varieties in Andhra Pradesh. And has a very low risk of developing diabetes. It also has a low glycemic index (GI).

The most expensive form of aromatic non-basmati rice is known as Swarna Rice. It is exclusively grown in Nepal and India’s most fertile regions. According to statistics, India supplies 90% of the world’s demand for basmati and non-basmati rice, with Pakistan providing the remaining 10%. As a result, India is unquestionably the world’s top supplier of the rarest array of nutrient-dense, aromatic, varied, and slender grains. Since ancient times, Swarna Non-Basmati rice has been grown throughout the Indian subcontinent. Swarna Rice is the variety that has been serving the world’s cuisines, whether they are ancient, modern, or contemporary, with expressive textures, magnificent taste, and enticing scent thanks to its honorary reign.

Ambemohar Rice, Maharashtra

Varieties Of Rices Around India, Ambemohar

This Rice is widely grown in the foothills of Maharashtra and is famous for having a scent reminiscent of mango blossoms, as the name would imply. This rice has a somewhat sweet flavor, is low in salt, lowers blood pressure and cholesterol, and contains lots of soluble fiber and good natural oils. This rice is specifically used in dishes like bhaatachi pej, Pongal, phirni, and kheer that are intended for children, such as paddu rice and masala bhaat.

Ambemohar, which in Marathi roughly translates to “mango blossom,” is one of the most well-known varieties of non-basmati rice grown only in the Maval area of the Pune district. The Sahyadri Mountains surround Mulshi Taluka, where rice flourishes. Locals claim that this rice has been grown in this area for many years and has been a staple dish during events associated with Peshwa Baji Rao. The soil is either red to reddish brown silty in nature or black clayey in nature has an acidic pH range of 5.5 to 6.7 and is rich in iron and aluminum.

Balaghat Rice, Madhya Pradesh

Varieties Of Rices Around India,Balaghat

The finest kind of innovative rice in the nation is produced in Balaghat, the rice bowl of Madhya Pradesh. When rice is finished cooking, it is tender, bright white, and slightly sticky. It has a pleasant flavor and is simple to digest. The rice has a popcorn-like scent. According to Dr. Uttam Bisen, a scientist at the Balaghat Agriculture College, “They include the length of the plant (approximately 170 cm) long, duration of the crop (160 days), fall of the rice bale, and lodging of the plant due to its length throughout the cultivation time.

Kalanamak Rice, Uttar Pradesh
Varieties Of Rice Around India
Varieties Of Rice Around India

In Zone 7 of the UP, Kalanamak Rice is permitted in 11 districts. These 11 districts are situated in the divisions of Devipatan, Basti, and Gorakhpur (Deoria, Gorakhpur, Mahrajganj, and Siddharth Nagar districts, respectively) (Bahraich, Balrampur, Gonda, Shravasti districts).

In Siddharth Nagar’s Tarai region and 10 surrounding districts in eastern Uttar Pradesh, Kala Namak rice is cultivated. It is a fragrant rice variety, and farmers are typically paid more for it than for other rice species.

Katarani Rice, Bihar

An indigenous variety of rice known for its flavor and cooking qualities is katarni. Katarni literally translates as a sewing awl with a hook at the end. Interestingly, the husk’s form resembles the point of an awl.

This short-grain rice is the ceremonial scented rice that is most frequently farmed in Bihar and is well-known for its flavor and cheura, or beaten rice, which is sweet, soft, and fragrant. The cooked rice has a popcorn-like scent and is fluffy, non-sticky, sweet, and also simple to digest. The hard aroma group includes katarni rice, which is mostly known as kheer and khichdi rice.

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