JeeraKashala Rice is one of the finest quality aromatic rice grown in India. This short-grain rice is the most widely grown ceremonial scented rice in kerala and is famous for it’s sweet, soft, and fragrant. The cooked rice is fluffy, non-sticky, sweet, and easily digestible with a popcorn-like aroma. JeeraKashala rice is classified under the hard aroma group and is mainly termed as a kheer and Biryani rice. JeeraKashala Rice also known as WayanadanKaima / Jeerakasamba rice could be a special variety of grain chiefly used in Biryani preparation. Its shorter grains compared to Basmati rice, however is equally aromatic and flavorsome. What makes Thalasseri Biryani special is that the use of Khaima/Jeerakasala rice. Make the right Malabar Biryani with Jeerakashala Rice and Double horse Biryani Masala.

About this item

READY TO COOK: It has a unique cooking property where the grains remain separate and fluffy after cooking, making it ideal for making aromatic and flavourful rice dishes.

NATURAL INGREDIENT: It is traditionally grown in the fields of Barddhaman using organic methods, without the use of chemical fertilizers or pesticides, which adds to its natural and authentic taste.

GOODNESS OF NUTRIENTS: It is rich in nutrients like carbohydrates, proteins, and essential minerals, making it a healthy choice for consumption.

NO ADDED PRESERVATIVES: It contains no added preservatives and colors

ASSURED QUALITY: It is Non-Sticky Rice, produced by using most modern milling technologies

It is characterized by its small, slender grains that resemble cumin seeds, which is where its name “JeeraKasala Rice” comes from. “Jeera” means cumin and “kasala” means seed in Malayalam, the language of Kerala.Annanya Organic Products LLP is your go-to JeeraKashala Rice Supplier in Kolkata, West Bengal, Bihar, Jharkhand, and Odisha. Trust us to provide you with the finest quality rice that is not only delicious but also healthy.

Instructions to cook:

• Take the jeerakasala rice in a bowl and rinse thoroughly with water.
• For every 1 cup of jeerakasala rice, put 2 1/2 cup of water to boil in an airtight pan.
• Now let the rice boil for 5 minutes and remove it from the flame. Do not open the lid and leave it on steam for 15 minutes with the lid on.
• Now pour it and enjoy the rice.