The present investigation comprised of 48 advance lines of Kalanamak aromatic rice with three different checks namely Pusa Basmati-1, Pant Sugandh Dhan-17 and 3131-SN, to assess the extent of genetic variability and inter trait association for thirteen cooking quality and two micronutrients (Fe & Zn) traits. The magnitude of phenotypic co-efficient of variation (PCV) in general was found higher than the genotypic co-efficient of variation (GCV) for all the characters studied but the difference was very less, indicating minor influence of environment. Based on mean content, genotypes namely, PMS-33, PMS-27, PMS-52, PMS-38 and PMS-23 were found promising for several desirable cooking quality traits such as kernel length, kernel length-breadth ratio and cooked kernel length. High heritability associated with high genetic advance was found for traits viz., kernel length-breadth ratio, cooked kernel length, aroma and for micro-nutrient traits (Fe & Zn). These quality traits were predominantly under the control of additive gene action. The genotypic correlation was found to be higher than the corresponding phenotypic correlation coefficient, and it showed strong inherent association between different quality and micronutrient traits. The high positive association was found between kernel length and kernel length breadth ratio, milling recovery (%) and head rice recovery followed by hulling recovery (%) and head rice recovery (%). Iron content showed highly significant positive association with zinc content indicating co-segregation of concerned factors.