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Basmati Rice

Basmati Rice

Basmati rice is a premium, naturally aromatic long-grain rice grown mainly in the Himalayan foothills of India and Pakistan. Known for its slender shape, natural fragrance, and exceptional elongation when cooked, it commands higher prices in the global market.

Key Characteristics

  • Grain Length (raw): Typically 6.5–8.5 mm
  • Length-to-Breadth Ratio: ≥ 3.5:1
  • Elongation after Cooking: Up to 2× original length
  • Texture: Soft, fluffy, non-sticky when cooked
  • Moisture: ≤ 12–13%
  • Cultivation Areas: Punjab, Haryana, Uttar Pradesh (India), Punjab & Sindh (Pakistan)

 

Category:

Description

Types of Basmati Rice
  1. Traditional Basmati
  • Long, slender grains with maximum aroma.
  • Cultivated without high-yield hybrid breeding.
    1. 1121 Basmati
  • Extra-long grain (up to 8.4 mm).
  • Exceptional elongation and fluffiness.
    1. Pusa Basmati (Pusa 1121, Pusa 1509)
  • High-yield, long-grain aromatic hybrid.
  • Popular for commercial export due to shorter cultivation time.
    1. Sharbati Basmati
  • Economical variety with good length and aroma.
    1. Brown Basmati
  • Unmilled, high in fiber; retains bran layer.
    1. Golden Sella Basmati (Parboiled)
  • Parboiled to retain nutrients and firm texture.
    1. White Sella Basmati (Parboiled)
  • White polished parboiled grains with long shelf life.
    1. Steam Basmati
Steamed before milling for uniform texture.
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