Bhandara Chinoor rice is a traditional variety of rice grown primarily in the Maharashtra region of India. It is known for its unique aroma, texture, and nutritional benefits. This rice variety is adapted to local environmental conditions, making it a sustainable and resilient crop.

Bhandara Chinoor rice is unique for its exceptional taste and aroma, cultivated in the foothills with cool, dry climates that enhance its fragrance. It’s firm, tender, and non-sticky, with a high elongation ratio when cooked. Free from fat, it offers a naturally sweet and appealing flavour, making it a favourite in many dishes. Plus, its impressive shelf life of 18 months adds to its appeal as a long-lasting, high-quality rice variety.

Bhandara Chinoor rice stands out nutritionally due to its rich mineral content. It contains 5.99 mg of iron, 14.67 mg of sodium, 188.68 mg of magnesium, 502.70 mg of potassium, 76.84 mg of calcium, 5.55 mg of manganese, 0.94 mg of copper, and 5.30 mg of zinc. This unique composition makes it a valuable choice for those seeking a nutrient-dense rice variety.

Bhandara Chinoor rice offers several health benefits, including being rich in fibre, low on the glycaemic index, and packed with antioxidants. It supports digestion, promotes heart health, helps in weight management, and is gluten-free, making it ideal for those with gluten sensitivity. It also provides essential vitamins and minerals for overall well-being.

Bhandara Chinoor rice has an impressive shelf life of up to 18 months when stored in a cool, dry place in an airtight container. Proper storage helps maintain its aroma, texture, and nutritional value for an extended period.

To cook Bhandara Chinoor rice for the best results, start by rinsing it thoroughly to remove excess starch. Soak the rice for 15 minutes to ensure even cooking. Use a rice-to-water ratio of 1:1.5 for the perfect texture. Traditionally, it's cooked using the absorption method—either in a pressure cooker for 2-3 whistles or in a pot on medium heat until the water is fully absorbed, which takes about 25 minutes. Once cooked, let the rice rest for 5-10 minutes before fluffing it gently for a soft and aromatic finish.

Chinoor is a short-grain rice with a rich aroma, soft texture, and slight stickiness, perfect for traditional Maharashtrian dishes and desserts. Basmati, a long-grain variety, is known for its fragrance, fluffy texture, and non-sticky nature, ideal for biryanis and pulao. While both are aromatic, Chinoor offers a more delicate, comforting bite than Basmati.

Store Bhandara Chinoor rice in a cool, dry place in an airtight container to protect it from moisture, dust, and insects.

This traditional rice variety requires fewer chemical inputs, such as pesticides and fertilisers, due to its natural resilience to pests and diseases. It is well-suited for organic farming and can help reduce the environmental impact of rice cultivation, supporting sustainable agricultural practises.

Yes, Bhandara Chinoor rice has the potential for export, especially in markets that demand speciality, organic, and heritage food products. Its unique qualities and health benefits make it an attractive option for international consumers seeking traditional and nutritious rice varieties.

Bhandara Chinoor rice is primarily grown in the Maharashtra region of India, especially in the Konkan area and the hilly terrains of the Western Ghats. It is cultivated in areas with diverse agro-climatic conditions, which contribute to its resilience and unique characteristics.

You can incorporate Bhandara Chinoor rice into your diet in many ways, such as in traditional rice dishes, pilafs, or desserts. It can be substituted for other rice varieties in recipes for healthier, more flavourful meals. You can also use it to make rice flour for gluten-free baking.