Maharashtra Rice Guide: Kolam, Chinnor, Ghansal, Ukda & Poha

Quick answer: Choose Kolam or Indrayani for soft everyday rice, Chinnor or Ghansal for an aromatic alternative, and ukda tandul for parboiled rice. Poha is flattened rice for dishes such as kanda pohe. Read variety, processing and pack information separately: a regional name, colour or GI registration does not establish the origin or credentials of every listed pack.

Most Maharashtrian kitchens have one "everyday" rice and don't think about it much. For a lot of homes on the Pune–Kolhapur side that rice is Indrayani. But walk into a Bhandara kitchen, a Malvan kitchen or a Nandurbar kitchen and the rice in the dabba is often something else: Chinnor, Kolam, ukda tandul, red rice, Ghansal. The names on rice packs are confusing because some are true varieties, some are place names, and some are just descriptions.

We've written a separate guide to Indrayani rice, so this one covers everything else.

First, how to read a rice pack

Variety names (Kolam, Chinnor, Ghansal, Indrayani) tell you what kind of grain is inside, and that decides how it cooks.
Place names (Ajara, Wada, Bhandara, Shirala) tell you where a variety is traditionally grown. A pack packed in one district can still carry a variety named after another district, so the name is a guide to the type of rice, not proof of where it was farmed.
Processing words (ukda/parboiled, brown, unpolished) tell you what was done to the grain after harvest. These change cooking time and texture as much as the variety does.
GI (Geographical Indication) concerns a registered product associated with a defined area. The official register lists Ajara Ghansal Rice and Bhandara Chinoor Rice. A similar variety name or producer district does not establish GI status for an individual pack.

Kolam: the small, soft everyday rice

"Kolam" covers small, fine, off-white grains that cook soft and light. Wada Kolam, also called zini or jhini, takes its name from Wada taluka in Palghar district, where it has long been grown. It has a mild aroma rather than a strong one, and it suits the same everyday food as Indrayani: varan-bhaat, amti-bhaat, khichdi, curd rice and plain rice with sabzi.

MAHIMA Vada Kolam Rice, Mahima Women SHG, Nandurbar: 1 kg at ₹183 or 5 kg at ₹526. The 5 kg bag works out to about ₹105 a kilo, the cheapest everyday rice on this page if your family already likes Kolam.
UMADEVI Vada Kolam Rice, 1 kg, ₹183, Uma Devi Women SHG, Nandurbar.

Both are packed in Nandurbar. As explained above, "Vada Kolam" here names the type of rice.

Chinnor: Vidarbha's fragrant rice

Chinnor (also written Chinoor) is an aromatic rice associated with eastern Vidarbha. The official Bhandara Chinoor Rice GI record gives a certificate date of 1 July 2023; that registration should not be assumed for every pack called Chinnor. It's a medium grain with a pointed tip and a clear fragrance. It cooks firm and non-sticky, and the grains lengthen noticeably as they cook. That makes it a good choice when you want rice that stays separate: jeera rice, pulao, masale bhaat for guests, or simply a plate of rice that smells good.

Chinoor Rice, 1 kg, ₹238, UDAN SHG.

Rinse it two or three times, soak for 15–20 minutes, and start with about 1 cup of rice to 2 cups of water. Because the grains stay firm, it can take slightly more water than you'd expect if you like it softer.

Ajara Ghansal: Kolhapur's festive rice

Ajara Ghansal is a fragrant rice associated with Ajara taluka in Kolhapur district. The official GI register records its certificate date as 31 March 2016. The grains are short, bold and creamy-white. They cook firm and tender rather than sticky, and the aroma fills the kitchen. In Kolhapur homes it's the rice for weddings, festivals and special meals: plain rice with ghee and varan, or masale bhaat.

SAKHI Ajara Ghansal Rice, 1 kg, ₹240.28, Kolhapur.

The listing describes this pack as GI-tagged. Product-specific GI credentials were not independently verified for this guide. If that matters to your purchase, ask the seller for traceability and applicable authorised-user details, and compare them with the official register rather than relying on the listing wording alone.

Ukda tandul: the Konkan's parboiled rice

Ukda (or ukde) tandul is parboiled rice. Before milling, the paddy is soaked, steamed or boiled, and dried again. That gives the grain a firmer, slightly translucent look and a faint earthy taste, and it holds its shape well in long cooking. In Malvani and wider Konkan homes ukda rice is the rice for pej (a thin rice kanji), and it is eaten with fish curry and solkadhi.

EKATA Ukade Rice, 1 kg, ₹274, Sindhudurg.

Ukda rice needs more time and water than white rice. The EKATA listing suggests soaking for at least an hour and about three cups of water per cup of rice. Treat that as a starting point and follow the pack and your cooking appliance's instructions rather than relying on a fixed whistle count. For pej, many cooks use much more water and simmer it until the grains are soft and the water turns milky.

Konkan kitchens also use rice-based flours for ghavan, amboli and vade. Our guide to the Konkan's breakfast flours explains which pith goes into which dish.

Red, brown and black rice: check the milling too

Brown rice retains the bran layer. Red and black describe pigmented rice, but colour alone does not establish how much bran remains after milling. Check whether the particular pack is whole-grain, unpolished or polished rather than assuming every coloured rice is whole-grain. FAO's rice-processing reference explains how milling removes bran. Expect a chewier grain, a nuttier taste and a longer cooking time. Their texture varies with the variety, milling and cooking method. Try a small batch with dal, usal, amti or fish curry and judge whether it fits your recipes. We aren't repeating the health language on these packs here: buy them because you like the taste and texture.

Red rice (lal tandul) is traditionally grown in parts of the Konkan and the Sahyadri foothills. Soak for 30–60 minutes and start with about 1 cup of rice to 2½–3 cups of water.

ORGANIC ORIGINS Red Rice, 1 kg, ₹231, Sakhi SHG, Kolhapur.

Brown rice is ordinary rice with the bran left on, rather than a separate variety. It cooks in roughly the time red rice takes.

SONIYA Brown Rice, 1 kg, ₹204, Soniya Women SHG, Nandurbar.

Black rice has a dark purple-black bran that turns the cooking water (and anything cooked with it) purple. Cooking time varies with the variety and how it is milled. Use the pack's soaking and cooking instructions, and cook it on its own rather than mixing it into a pot of white rice unless you want everything purple. Many families use it for kheer or as a small side rather than as everyday rice.

SONIYA Black Rice, 1 kg, ₹348, Soniya Women SHG, Nandurbar.

Buy a quantity that fits your cooking frequency, keep it sealed and follow the actual pack's dates and storage instructions. Do not infer a fixed shelf life from grain colour or a producer's SHG identity.

Local names worth knowing

Some packs carry local names that don't map neatly onto a single, well-documented variety. They're worth trying, but go in with an open mind and a 1 kg pack:

INDIRA GANDHI Shirala Rice, 1 kg, ₹181, Indira Gandhi Mahila SHG, Sangli. Shirala is a rice-growing taluka in Sangli known for its many local paddy types, so "Shirala rice" names the place rather than one variety, and the listing doesn't say which variety is inside.
SHIVASHAKTI Daptari Rice, 1 kg, ₹174, Shivashakti Mahila SHG, Nashik.
GULAB Bhavadya Tandul, 1 kg, ₹228, Gulab Women SHG, Dhule.
SHABARI Khushabu Tandul, 1 kg, ₹183, Shabari Mata Women SHG, Nandurbar. "Khushabu" just means fragrant, so this is a description of the rice, not a variety name.

For any of these, start the way you'd cook Indrayani (rinse, a short soak, about 1:2 rice to water). Then adjust the water the second time, depending on whether it came out too firm or too soft.

More Indrayani, if that's your rice

Selected Indrayani packs also include these listings from women's groups in Nandurbar and Dhule: VISHAKHA, 1 kg, ₹198 and SHABARI, 1 kg, ₹183 (both Nandurbar), and GULAB, 1 kg, ₹216 and RIYA, 1 kg, ₹216 (both Dhule). The Indrayani guide now compares these with Samarth and Parvati packs, including trial sizes. For “natural” and “organic” wording, use our food-label checklist.

Poha: white or red?

Poha is rice that has been soaked, roasted or steamed, and pressed flat. The rice it's made from decides its colour and bite.

White poha is what most kanda pohe and batata pohe are made with. RAYERI Gavathi White Poha, Ekvera SHG, Raigad: 500 g at ₹150.40 or 1 kg at ₹204. At these prices, the 1 kg pack costs less per kilogram than the 500 g pack; choose it if that quantity fits your use.
Red poha is made from red rice, so it's reddish-brown, nuttier and chewier, and it takes a little longer to soften. ORGANIC ORIGINS Red Poha, 500 g, ₹177, Sakhi SHG, Kolhapur.

The usual mistake with poha is too much water. Rinse it in a colander under running water for a few seconds, drain it and let it sit for 5–10 minutes. Press a flake between your fingers before you start the tadka: it should squash easily without going mushy. Red poha may need a splash more water or a few more minutes.

Which rice for which dish

You're making	Reach for	Why
Everyday varan-bhaat, khichdi, curd rice	Indrayani or Kolam	Soft, slightly clingy, mild
Jeera rice, pulao, a rice for guests	Chinnor or Ajara Ghansal	Fragrant, firm, grains stay separate
Pej, or rice with fish curry and solkadhi	Ukda tandul	Holds its shape through long cooking
Rice with usal, amti or dal, if you like a chewier grain	Red or brown rice	Nutty, firm, filling
Kheer or a small dark side dish	Black rice	Striking colour, nutty
Kanda pohe, dadpe pohe, chivda	White or red poha	Poha, not rice

Storing rice well

Airtight, cool and dry. A steel dabba or a sealed jar away from the stove and the sink is fine.
Buy for your usage. Choose an amount you can use within the pack's recommended period. Retain the label and follow any specific instructions after opening.
Watch for weevils (ghun), larvae or webbing. Discard infested food instead of relying on sieving or sunning. Inspect nearby dry goods and clean the storage area. University of Minnesota Extension's pantry-pest guidance explains the practical steps.
Check unexpected changes. Cooking results can vary between packs, so adjust water gradually. Do not dismiss unusual odours, moisture or visible mould as normal batch variation.

Quick questions

What is ukda tandul in English?

Parboiled rice: paddy that has been soaked, steamed and dried before milling. In the Konkan it's the rice for pej and everyday fish-curry rice.

Is Kolam rice the same as sona masuri?

No. They're both small, fine grains used for everyday rice, but they are different varieties from different regions. Kolam is a name used mainly in Maharashtra and neighbouring states. Sona masuri is grown mainly in Andhra Pradesh, Telangana and Karnataka.

Which Maharashtra rice is GI-registered?

Examples in the official register include Ajara Ghansal Rice, Bhandara Chinoor Rice and Ambemohar Rice. The register establishes those names' registration, not the credentials of every product using a similar name. Ask for pack-specific evidence when GI provenance matters.

Can I use Chinnor or Ghansal for biryani?

Yes, if you want an aromatic, separate-grained rice without buying basmati. The grains are shorter than basmati, so the biryani will look different, but it will hold its shape and smell lovely.

Why does my red or black rice stay hard?

It may need a different cooking time or water quantity, especially when the bran remains. Check the pack's guidance and your appliance's instructions. Red and brown rice listings here suggest soaking and more water than everyday white rice, but a single ratio does not fit every variety or method.

Can I make poha from rice at home?

Not easily. Poha is made by soaking, roasting and flattening paddy, which needs equipment most kitchens don't have. Buy poha separately.

Listed product details and prices above were checked on 14 October 2026 and can change. Orderability is not a confirmation of physical stock or delivery timing.

Choose your next pack by the meal

For a new everyday rice, compare MAHIMA Vada Kolam, 1 kg with the selected Indrayani packs. For kanda pohe, start with RAYERI white poha, 500 g if that size fits your household. Check current pack instructions and the basket total before ordering.

Kolam, Chinnor, Ghansal or Ukda? A Plain-English Guide to Maharashtra's Rice and Poha Beyond Indrayani