As a culinary expert with a deep understanding of various grains and their culinary uses, I can tell you that Sona Masoori is a type of rice that is highly valued for its quality and flavor.

Sona Masoori, often referred to as the "Queen of Rice" in India, is a long-grained, non-aromatic, and non-glutinous variety. It is known for its distinct elongation when cooked, which is a characteristic that many rice dishes in South India prefer. The grains remain separate and do not stick together, making it ideal for dishes like biryani and various types of pulaos. Sona Masoori is also appreciated for its subtle nutty flavor and aroma.

It is primarily grown in the states of Andhra Pradesh, Telangana, and Karnataka in India, where the climate and soil conditions are conducive to producing high-quality rice.

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Sona Masuri (also, Sona Masoori, Samba Masuri, BPT 5204, HMT, or Jeela karra masuri) is a medium-grain rice grown largely in the Indian states of Telangana, Andhra Pradesh and Karnataka. In Telugu, Sona Masuri rice is called Bangaru Theegalu (meaning Golden Ivy). It is lightweight and aromatic.read more >>