Bhandara Chinoor rice is a variety of non-Basmati aromatic rice mainly grown in the Indian state of Maharashtra. It is a common and widely cultivated crop in talukas of Bhandara, Pauni, Tumsar, Mohadi, Sakoli, Lakhani, and Lakhandur of Bhandara district.

Under its Geographical Indication (GI) tag, it is referred to as "Bhandara Chinoor Rice".

Chinnor rice is mainly produced in the Balaghat district of Madhya Pradesh known as Balaghat Chinnor for which GI tag was received in September 2021, although it is also produced in Bhandara, Maharashtra, for which a separate GI tag was claimed by Maharashtra in 2023. Geographically, Bhandara district is enveloped by Balaghat district on the north.

This variety of rice has been cultivated in the Bhandara district for generations, with many farming families growing this rice variety for over 100 years. In the book "Races of Rice in India," Chinnor Rice is mentioned as 'Chinoor,' noting its significance in Bhandara District since 1867. Initially, Chinnor rice was consumed by landowners in the area.

Bhandara Chinoor rice is a prized crop in Bhandara and so named after it. "Chinoor", "Chinnor" or "Chinnaur" is an acronym of the Hindi term “Chiknaiyukt Nokdaar Sugangdhit Chavur” which means Chiknaiyukt (Oily content), Nokdaar (Sharp tipped), Sugangdhit (Aromatic) and Chavur (Local name for Rice).

The word "Chinoor" (variations like "Chinnor", "Chinnur" or "Chinnaur") has its roots in three distinct components:

It is known as Bhandara Chinoor rice (भंडारा चिन्नोर तांदूळ) or simply only as Chinoor rice.

Bhandara Chinoor rice is an aromatic, and endemic rice variety from Maharashtra. High aroma arises from a mixture of compounds like alcohols, aldehydes, esters, and 2-Acetyl-1-pyrroline (2AP). This rice is tender and non-sticky, remaining firm after cooking. It is fat-free and gluten-free with a high elongation ratio. The medium-grain rice is soft to the touch, white in color, and hard in texture with a shelf life of 18 months, offering a sweet and appealing taste: