Kaala jeera scented, origins in Koraput- jeypore regions of Orissa. A black paddy, that looks like the spice kaala jeera. Aromatic, slender, small grained rice used for pulaos, biriyani, kheer, table rice etc.
Cooking Instructions - Cook with 1:2 water ration for 3-4 whistles.
This rice is grown, processed and stored without any chemicals