No matter which part of India you hail from, rice is something everyone relishes in the daily menu. It’s chawal in Hindi, bhat in Bengali and Marathi, chaula in Odia, akki in Kannada, and choru in Malayalam – many languages one emotion. Rice is the soul for biryanis, spirit for pulaos, and perfect companion for dal.
India, the second-largest producer of rice in the world, produces over 135 million tons of rice every year, with every state being home to a variety unique to its regional cuisine. Let’s take a look at the top rice-producing states and the grains they are known for.
Top 10 Rice Producing States in India
1. West Bengal-The Rice Capital
Production: ~15.1 million tons/year
Famous Varieties: Gobindobhog, Swarna, Tulaipanji
Home to fertile land and a lot of rain, West Bengal is unduly privileged to be in the lead of rice cultivation. Gobindobhog rice, the aromatic flavor used in Bengal’s beloved khichuri and payesh, is favored alongside swarna rice that forms the staple in eastern India.
2. Uttar Pradesh-The Land of Premium Basmati
Production: ~15.7 million tons/year
Famous Varieties: Pusa Basmati, Sugandha, Kalanamak
The Pusa Basmati, known for its long grain, is the backbone of North Indian biryanis and pulaos available in Uttar Pradesh. Kalanamak, with strong aroma, is among the most ancient rice cultivated in India.
3. Punjab-The Basmati Powerhouse
Production: ~14.4 million tons/year
Famous Varieties: 1121 Basmati, Traditional Basmati
Basmati rice from Punjab is globally known for its aroma and long variety. With its long slender grains, 1121 Basmati is the best option for making biryanis. Although Punjab continues to lead in premium rice exports, it also requires heavy irrigation to achieve that.
4. Telangana; the Rice Giant on the Rise
Production: Approximately 16.6 million tons/year
Famous Varieties: Sona Masoori, Telangana Sannalu
Telangana has emerged recently as a rice-producing state growing Sona Masoori, which is light, aromatic rice that usually finds its place at the dining table. Thanks to government incentives to advance paddy cultivation, Telangana’s paddy output has surged in recent decades.
5. Odisha-The Keeper of Ancient Rice
Approximate Production: 10.1 million tons/year
Famous Varieties: Kalinga, Bhalia
Odisha has traditionally grown some grains, such as Kalinga rice, for its signature dish Pakhala Bhata, fermented rice eaten during sweltering summers.
6. Tamil Nadu-The Unification of Rice and Tradition
Approximate Production: 7.98 million tons/year
Famous Varieties: Ponni, Seeraga Samba
The cherished Ponni rice is an everyday rice, while the small aromatic Seeraga Samba rice gives Southern India’s most famous biryanis their special taste.
7. Andhra Pradesh-The Orchid of Sona Masoori
Production: ~7.49 million tons/year
Famous Varieties: Sona Masoori, Nellore Rice
Very light, fluffy, and aromatic, the Sona Masoori rice from the Indian state of Andhra Pradesh is used in a whole range of South-Indian dishes from Lemon rice to curd rice.
8. Bihar-Flavored Fields
Production: Approximately 6.5 million tons/year
Famous Varieties: Katarni, Sharbati
Katarni rice has a distinctive flavor and aroma and is prepared in some local specialties like litti chokha and dal-bhat.
9. Assam-The Land of Joha Rice
Approximate Production: 5.14 million tons/year
Famous Varieties: Joha Rice, Bora Rice
Joha rice from Assam is a prized local variety because of its fragrance, while Bora rice is sticky and is used for many local sweets, including pithas.
10. Chhattisgarh – The Central Rice Bowl
Production: ~6.09 million tons/year
Famous Varieties: Dubraj, Jeera Phool
Known as the ‘Rice Bowl of Central India,’ Chhattisgarh is where certain rare varieties, such as Dubraj rice-an aromatic, moderately nutty variety-used in local festive recipes, thrive.
Why Rice Is More Than Just a Crop
Rice is weaved into the fabric of Indian culture, from religious rituals to culinary feast. In Tamil Nadu, Pongal is celebrated with rice, and in Assam, Bihu with rice preparations. Across India, from Punjab fields to Kerala backwaters, rice is more than food-it’s the culture passed through generations.
At every core level, a grain tells a story-of farmers who cultivate it, families that cook with it, and the history rested right there in every plate.
Conclusion: Choosing the Best Rice for Your Kitchen
From the aromatic Basmati rice in Punjab to the classic Sona Masoori in the South, the diversity of rice in India is nothing short of amazing. Whether you enjoy a steaming plate of biryani, a lighter bowl of pulao, or a straightforward dal-chawal meal, choice of rice makes all the difference.
For those on the lookout for grains of very high quality, representing India’s heritage, with every mouthful boasting of them and their fresh sourcing, Barkat Rice assures a choice for all meals-mother nature’s long-grained, delightful, and aromatic grains.
So, the next time you serve rice, remember-you are not eating a grain; you are tasting a legacy.