Rice
Parboiled 1121 that never breaks in the pot: the Gulf's first choice for biryani, kabsa and mandi.
Pusa Basmati 1121 · parboiled (sella)
Sella is 1121 basmati soaked, steamed and dried in the husk before milling. Golden sella is parboiled longer for a golden hue; white (creamy) sella is lighter. Both stay firm and separate through long cooking, which is why Saudi Arabia, India's largest basmati market, buys most of its basmati as sella, alongside Iraq, the UAE, Kuwait and Oman.
Characteristics
Popular dishes
Nutrition & health notes
General information, not medical advice.
Grades and forms
| Origin | GI-tagged basmati belt: Punjab, Haryana, Himachal Pradesh, Delhi, Uttarakhand, western Uttar Pradesh and Jammu & Kashmir |
|---|---|
| Grain type | Extra-long, parboiled |
| Moisture | 12% max (to buyer spec) |
| Broken grains | 1–2% max (to buyer spec) |
| Colour | Golden or creamy white |
| Packing | 5, 10, 20, 25, 40 or 50 kg PP, non-woven or jute bags; private label available |
| HS code | 1006 30 12 |
★ Premium grade checklist
Main markets: Saudi Arabia, Iraq, UAE, Kuwait, Qatar, Oman, Yemen
Specifications are typical values and can be matched to your requirement. Samples are shared before order.
Pusa Basmati 1121 · steam and raw
The world's most exported basmati: extra-long, slender grains that more than double in length when cooked.
Origin: GI-tagged basmati belt: Punjab, Haryana, Himachal Pradesh, Delhi, Uttarakhand, western Uttar Pradesh and Jammu & Kashmir
Pusa Basmati 1509
Extra-long, early-maturing basmati: strong value for distributors and food-service.
Origin: GI-tagged basmati belt: Punjab, Haryana, Himachal Pradesh, Delhi, Uttarakhand, western Uttar Pradesh and Jammu & Kashmir
Pusa Basmati 1718
Extra-long, slender basmati with an average grain length of 8.30 mm or more, fluffy and non-sticky when cooked.
Origin: GI-tagged basmati belt: Punjab, Haryana, Himachal Pradesh, Delhi, Uttarakhand, western Uttar Pradesh and Jammu & Kashmir
