Stony Brown Rice

Brown   |   UnPolished   |   High On Nutrition   |   Native, Indigenous, Heirloom   |   No Added Chemicals   |   No Urea   |   No Pesticide   |   Chemical Free Produce   |   Mountain Produce   |   Tribal Produce   |   Grown In India

स्टोनी तांदूळ / चावल

Stony Brown Rice

Stony is a Non Aromatic or Mild Aromatic Ambemohar Variety grown on the Hills Of Sahyadris, As the name Suggest, Its a Rice with a power of Stone. It is a Power House Of Magnesium Potassium & Calcium


Farmers choose this variety of Ambemohar Rice over Aromatic Ambemohar Rice, as they find this Rice as one which gives Energy for long period of Time & does not make them Drowsy. Very High On Nutrition



  • Iron: 11.51 mg
  • Sodium: 274.34 mg
  • Magnesium: 228.51 mg
  • Potassium: 517.83 mg
  • Calcium: 238.47 mg
  • Manganese: 5.30 mg
  • Copper: 1.87 mg
  • Zinc: 11.62 mg

₹ 147
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Benifits & Properties not found !
  • Soak rice in water for 4-5 Hours,
  • Then Drain water. This will do away with the extra starch
  • Take a deep thick bottomed pan. Heat 1 tsp oil(Optional).
  • Add rice and saute for 1 minute.
  • Add 2.25 cups hot water.
  • Turn heat to low and cover the pan for 15 minutes.
  • Do not wash the rice too much as it will wash away the Nutrients & These are Chemical Free Rice doesnt need much Wash

Tips: Do not Throw the Soaked Water, You can Make Good Use of It

  • Rice water for skin lightening. Many websites recommend using rice water to lighten the skin or reduce dark patches. ...
  • Rice water for the face. ...
  • Dry skin. ...
  • Damaged hair. ...
  • Digestive upsets. ...
  • Eczema, acne, rashes, and inflammation. ...
  • Eye problems. ...
  • Sun damage protection.

Kurkurit Green Rice Pilaf

4–6 servings

You need day-old rice to make this vibrant, springy pilaf recipe, but it’s worth planning ahead. The precooked rice gets super crisp before it’s tossed with soft feta, crunchy pistachios and snap peas, and jammy golden raisins. It’s a true study in textures.




  • ½ cup raw pistachios
  • 4 cups cilantro, mint, basil, and/or dill
  • 1 (or up to 3) serrano chile, stems removed, split lengthwise Or Bhajiya Mirchi
  • ¼ cup fresh lime juice
  • 2 Tbsp. white miso
  • ½ tsp. kosher salt, plus more
  • ⅓ cup plus 3 Tbsp. extra-virgin olive oil
  • 4 cups cooked white rice, chilled overnight
  • 6 oz. sugar snap peas
  • 3 scallions
  • ¾ cup crumbled feta
  • ½ cup golden raisins
  • 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed



  • Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop.

  • Meanwhile, blend herbs, one of the chiles, lime juice, miso, ½ tsp. salt, and 2 Tbsp. water in a blender on high speed until well combined. Drizzle in ⅓ cup oil and continue to blend until sauce is very smooth. Taste sauce for heat; if it seems mild, add another chile or two. It should be slightly spicier than you’re comfortable with since it’s going to get mellowed out by everything that it’s tossed with. Season with salt if needed.

  • Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high until very hot. Add rice, pressing down with a spatula in a single layer to create as much contact with surface of pan as possible. Reduce heat to medium and cook, undisturbed, until rice is deep golden brown underneath, 6–8 minutes. Season with salt.

  • While rice cooks, thinly slice snap peas and scallions on a long diagonal and transfer to a medium bowl. Add pistachios, feta, and raisins and toss to combine.

  • Add fresh peas to rice and continue to cook over medium heat, tossing often, until peas are just cooked through, about 2 minutes.

  • Transfer rice mixture to bowl with vegetables and toss to combine. Drizzle in herb sauce, tossing again to coat well. Taste and season with salt if needed.



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