Kalijira rice
Kalijira rice is a premium variety of small, slender-grained aromatic rice that is mainly produced in Bangladesh. The name "Kalijira" is derived from the Hindi term kala jeera, signifying black cumin, due to its resemblance to the grain. Unlike Basmati rice, Kalijira is slightly sticky when cooked. It is used in several traditional Bengali dishes such as Khichdi, Biryani, Pulao, Khichuri, Zarda, and Kheer. Often referred to as the "Prince of Rice," it is considered one of the finest aromatic rice varieties in Bangladesh and holds a geographical indication certification.
Cultivation
Kalijira rice is primarily cultivated in the northern regions of Bangladesh, particularly in Dinajpur and Rangpur. Despite its high quality, cultivation has decreased over time due to competition from higher-yielding varieties.Kalijira rice is one of several fine-grain varieties, including Kasibinni, Begunbichi, Jamai Bhog, and Dadkhani, which are traditionally served to guests in rural Bangladesh.