People in the hilly regions of Uttarakhand also know this rice as Lal Chawal; farmers consider it indeed a special breed of rice, and its redness comes from a pigment called anthocyanin. Farmers usually grow it using traditional methods, so technically, they cannot even call it organic. Thus, this Red Rice provides a nutritious variety rich in iron, antioxidants, and fiber. The history of Uttarakhand Lal Chawal dates back many years. It plays a very important part in the local diet and has cultural significance. People use it in many traditional recipes and during festivals. Its nutty taste and chewy texture make it popular among both locals and tourists. Farmers and organizations work together to make it sustainable. The Uttarakhand Lal Chawal is not just food but represents the rich agricultural history of the region.