Nuniya/ Kalonunia Rice (কালো নুনিয়া চাল)
Do you remember Tuntunir Golpo from your childhood days? The little Tuntuni sang, “Rajar ghore je dhon ache, Tunir ghoreo se dhon ache”. It meant whatever valuable things the king had, our little Tuni, the tailor bird, had them also. If you wish to demand the same, having Kalo Nunia rice in your kitchen can be a step toward it! The royalties of Cooch Behar, Maharaja Nriprendra Narayan, a prominent name among them, used to have this particular variety. The bhog at the famous Madan Mohan Temple at Cooch Behar uses Kalo Nunia rice. West Bengal has a GI tag for this rice grain in its bag. White rice grain under a black husk gives it the name Kalo Nuniya. Besides the heavenly aroma, the unpolished, aged, boiled rice is rich in fibre and antioxidants. So, adding it to your diet will be healthy.
Area of Procurement
Coachbihar
Specifications:
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Texture/ Appearance |
The grains are small in size. |
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Colour |
Unhusked rice grain is black. Under the striking black husk lies the white grains. |
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Aroma |
The rice grain has a distinctive aroma that makes it flavoured uniquely. |
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Cooking Time |
10-12 minutes is all it takes to cook up Kalonuniya rice. |
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How to Store |
Use an airtight container to keep the rice so the aroma is never lost. Also, ensure no moisture ever comes in contact with it, as that will spoil the grains. |
Popular Dishes
There is a long list of rice-based items to prepare with this distinctive coloured and flavoured grain grown in the Himalayan foothills of Bengal. Having a Pujo at home? Prepare the Khichuri Bhog with it. Calling friends over and wanting to show them your cooking skills? Prepare Shahi Zarda with Kalonunia. Looking for something to welcome winter? Payes with Kalonunia rice and Notun Khejur Gur will be a game-changer.
- MNA500G
