Basmati is a variety of long grain rice, famous for its fragrance and delicate flavor. When literally translated from Hindi, it means 'queen of scents' or 'pearl of scents'. Sometimes, it is described as the 'Prince of Rice'. It is the world's best rice one can use for cooking and meant for high premium value in the national and international market. In India, Basmati production is limited to the regions of Himalayas, Punjab, Haryana and parts of Uttar Pradesh.
We produce the following Rice with SGS Certification:
Indian 1121 Rice – Brown, Raw, Steam and Sella
Indian Basmati Rice – Brown, Raw, Steam and Sella
Indian Sharbati Rice – Brown, Raw, Steam and Sella
Indian Pusa Basmati Rice – Brown, Raw, Steam and Sella
Description of Indian Basmati
Basmati rice is a non-glutinous rice, very long, slender grained aromatic rice that has been cultivated at the foot of the Himalayan mountain ranges in India and Pakistan for centuries.
This rice has a high amylose content and a firm almost dry texture when properly cooked.
In India Basmati rice is characterized by extra long, superfine slender grains having a length to breadth ratio of more than 3:5, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth-wise swelling on cooking.
To obtain the correct aroma and flavor of Basmati rice, proper ageing is required to reduce its moisture content.
Flavour of Basmati Rice
It has a fragrant flavour and aroma and is the rice used in Indian dishes. Indian Basmati rice has a very different aroma and taste from Thai jasmine. The grains are separate and fluffy when cooked. In Indian recipes it is often cooked with spices to enhance the grain's aromatic properties. Prized for its aromatic qualities, this unique rice fills your home with the fragrance of popping corn while it cooks.
Usage of Basmati Rice
This rice is used in pilafs or pulao, biryani on special occasion as main course.
Can also be used in making desserts like kheer, sweet saffron rice and phirni though not very good in any dish where the rice is not displayed whole.
Even plain boiled basmati rice with little ghee in it enhance its nutty aroma and double your rice dinning experience.
With addition of some whole spices, nuts, dried fruits, vegetables and beans (or meats) to the basmati rice make a rice dish into a main meal.
The best Indian basmati has been aged for at least one year to increase firmness of cooked texture and increase the elongation achieved in cooking. Once again, there are many "knock off" varieties grown in the US and other countries, but none match authentic Indian basmati for flavor, aroma, texture, and appearance