Chinigura Polao Rice Harvesting: From the Field to Your Table

Chinigura is a small, slender, aromatic rice grown mostly in the north of Bangladesh. If you have ever opened a sack and smelled it before cooking, you already know why people pay extra for it.

1. Why it is harvested late

Chinigura is an Aman-season rice. It ripens slowly in the cooler weeks of late autumn, and farmers let it stand until the panicles bend and turn golden. Cut too early and the grain stays thin and loses scent.

2. Drying and milling

After cutting, the rice is threshed and dried in the sun. Drying too fast cracks the grain. When it is milled, a light polish is enough. Heavy polishing makes the rice whiter but takes some of the aroma with it.

3. What to look for in the sack

• Grains that are short, thin and even, with very few broken pieces.
• A clear, sweet smell when you cup a handful in your palm.
• No dust and no musty odour.

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EXAMPLE - Chinigura Rice (Weight in kg)

Premium aromatic rice.

৳ 160 – ৳ 4,000Price range: ৳ 160 through ৳ 4,000

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Rinse it gently, soak for 20 minutes and cook it with a little less water than you would use for ordinary rice. The grain is delicate and turns soft quickly.