Chakhao
Black Rice
A rare heritage black glutinous rice from the hills of Manipur, cultivated for over 2,000 years by the Meitei people. Chakhao - meaning "delicious rice" in Meitei - is prized for its deep purple-black colour, nutty aroma, and extraordinary anthocyanin content. GI-tagged in 2020, it was historically reserved for royalty and offered at sacred festivals. Nearly impossible to find outside Manipur.
Available on Blinkit & Zepto in Delhi, Mumbai, Bangalore, Chennai, Hyderabad
Tasting Notes
Certifications
Cooking Guide
Soak Chakhao for 6-8 hours (or overnight) before cooking - this softens the bran layer and reduces cooking time. Use a 1:2.5 rice-to-water ratio and cook on low heat for 35-40 minutes. The cooking water turns a vivid purple - this is the anthocyanin and is entirely natural. For Chakhao kheer, cook in full-fat milk with jaggery, cardamom, and a pinch of salt. Do not rinse excessively - the natural colour and nutrients are in the outer bran.
GI Certificate
Chakhao Rice holds a Geographical Indication (GI) tag from the Government of India (2020), recognising its unique heritage, exclusive origin from Manipur, and the distinctive anthocyanin-rich properties that give it its characteristic deep purple-black colour. The GI protects the Chakhao Amubi (black) and Chakhao Poireiton (black glutinous) varieties.
The Sacred Hills
of Manipur.
Nestled in the northeastern corner of India, the Imphal Valley and surrounding hill districts of Manipur have been home to Chakhao cultivation for over two millennia. The word "Chakhao" translates to "delicious rice" in Meitei, the language of Manipur's indigenous people - a name that speaks to the reverence this grain has commanded across generations.
Chakhao Amubi - the black variety - was historically reserved for Meitei royalty and offered at the Lai Haraoba festival, one of Manipur's most sacred ceremonies. Its deep purple-black colour comes from anthocyanins, the same powerful antioxidant pigments found in blueberries and red cabbage, but at concentrations unique to this highland microclimate. Modern nutritional research has confirmed what Meitei healers knew for centuries: this rice is extraordinarily rich in antioxidants, fibre, and essential minerals.
Ama (अमा) works with small-holder farming families in the Bishnupur and Thoubal districts who have maintained these heritage seed lines across generations. We source directly - building long-term relationships with the families who know this land - to ensure these varieties remain alive, cultivated with care, and do not disappear from the landscape.
Read Full Origin Story
Farm to Kitchen
The Journey of
Chakhao Black Rice
From cultivation and harvest to processing and your kitchen - watch the full story behind every batch.
Cultivating Chakhao in the Hills of Manipur
Follow the farming families of Manipur as they cultivate Chakhao Amubi in the terraced hillside paddies, using traditional methods passed down through generations.
The Harvest - Hand-Picking the Black Rice
Witness the careful hand-harvest of Chakhao rice in October, when the deep purple grains are at their peak anthocyanin content and the fields glow with colour.
Chakhao Kheer - A Royal Manipuri Recipe
A home cook in Imphal demonstrates the traditional preparation of Chakhao Kheer, the beloved black rice pudding served at Meitei festivals and royal feasts.
Videos will be published on the Amā Foods YouTube channel. Subscribe to be notified when new cultivation footage goes live.
Customer Reviews
What People Are Saying
5.0
3 reviews
Verified Purchases
All reviews are from customers who purchased this product. We never incentivise or fabricate reviews.
The most beautiful rice I have ever cooked
The colour when it cooks is absolutely stunning - a deep violet that fills the pot. The aroma is earthy and nutty, completely unlike any rice I have had before. Made Chakhao kheer with it and my family could not believe it. This is a treasure.
A genuine heritage variety - worth every rupee
I am a food researcher and I have been looking for authentic Chakhao for years. This is the real thing - the grain is intact, the colour is deep, and the flavour is complex. The anthocyanin content is clearly high. Exceptional sourcing.
Made the most stunning kheer of my life
I ordered this after seeing it on a food blog and I am so glad I did. The Chakhao kheer turned a gorgeous purple colour and the flavour was rich and nutty. My guests thought I had used food colouring. Completely natural and absolutely delicious.
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