India grows some of the most fragrant grains of rice in the world, tasting so good, you can eat a portion of steamed rice just by itself, with a dash of ghee. That's why Ghee Rice is a thing!
Recently TasteAtlas ranked one of India's varieties of basmati, sold under the brand India Gate as one of the top rices in the world. Dawat and Lal Quila also figured on the list.
Basmati Rice
A scented, elongated grain cultivated across mainly Nepal, Punjab, Haryana, Sindh. Centuries old, first reference to basmati was in epic Heer Ranjha written by Waris Shah, a Punjabi poet in 1766.
Ambemohar Rice
Cultivated in the lower slopes of the Western Ghats, Maharashtra, Mulshi taluka in Pune district holds the official Geographical Indication tag for this unique and swadisht grain.
Bamboo Rice
The nutrient-packed, high-fibre grain, called Mulayiri in Karnataka. In Kerala, deep inside Wayanad Wildlife Sanctuary, collecting bamboo rice serves as an important livelihood for many tribal families.
Nagari Dubraj Rice
Often referred to as the Basmati of Chhattisgarh, it's an aromatic rice traditionally served during festivals. The unique Nagri Dubraj strain of Dhamtari block of Chhattisgarh, has been awarded a GI tag.
Gobindobhog Rice
A favourite of Bengalis and Bengal, where it is farmed, its title is linked to the traditional role in ceremonial dishes prepared for Govindaji, the ancestral deity of the Sett lineage in Kolkata.
Jeera Samba Rice
A distinct type within the Samba group called Seeraga Samba or Jeera Samba is widely grown in Tamil Nadu and is a great match for sambars, rasams and meat/seafood curries.
Mogra Rice
This grain possesses a unique taste and does not have a sticky texture. It is frequently viewed as an affordable substitute for long-grain basmati, yet still provides a pleasantly aromatic and tasty option.
Sharbati Rice
A long-grained variety, another wanna-be basmati it is a crop of Haryana, Punjab, Uttar Pradesh. True to its name, Sharbati Basmati is known for its naturally sweet flavour.
Sona Masuri Rice
A medium-sized rice grain light in weight, it was developed by blending two different strains -- Sona and Masuri. It belongs to Andhra Pradesh, Telangana, Karnataka, Tamil Nadu.
Kalajeera Rice
A non-basmati rice with dark-husked grains and a fine, tiny structure, it is mostly cultivated in Koraput district of Odisha.
Joha Rice
Assam leads in the production of this grain, grown using traditional wetland farming methods in the Garo Hills where it is referred to as Jaha rice, or “mi Jaha” by the local communities.
Black Rice
Sometimes called purple rice or ancient forbidden grain, some of its varieties are sticky. All are highly nutritious. Manipur is famous for the chak-hao type. Tamil Nadu grows the kavuni arisi version.
Matta Rice
Called Palakkadan or Rose Matta in Kerala and Kaje Rice or Kuththarisi in Karnataka, it belongs to Udupi and Dakshina Kannada and Palakkad.
Indrayani Rice
Known for its characteristic stickiness, a special long grain from Maharashtra with a lovely khushboo (aroma) eaten specifically with curries and said to be good for digestion.