TYPE | Description | Size |
Traditional Basmati | Classic types like Basmati 370 or 385; rich aroma, aged longer. | 6.8 – 7.2 mm |
Pusa Basmati 1121 | Extra-long grain; very popular globally. | 7.4 – 7.6 mm |
Pusa Basmati 1509 | Shorter than 1121; faster maturing, high yield | 18 – 20 mm |
Pusa Basmati 1401 | Medium-long grain; used in blends or budget exports. | 6.9 – 7.1 mm |
Sharbati (non-basmati) | Aromatic and long grain but not a true basmati. | 6.9 mm to 7.1 mm |
Raw (White) Basmati | Polished white rice; soft texture after cooking. | 8.3 – 8.35 mm |
Parboiled (Sella) Basmati | Soaked and steamed before milling; firmer texture. | 7.10 mm |
Brown Basmati | Only husk removed; more nutritious, chewy texture. | 7.50 mm |
Premium Grade | Long grain, aromatic, aged, low broken %, top quality. | 8.2mm to 8.4mm |
Standard Grade | Medium quality, may have higher broken percentage. | 6.5mm to 7.4mm |
Broken Rice (5%, 25%, etc.) | Cheaper option; used for budget export or industrial use. | |
1121 Golden Sella Basmati | Extra-long grain, golden hue, very popular. | 8.2 – 8.4 mm (e.g. 1121 Sella) |
1121 White Sella Basmati | Same grain as above but without golden color. | 8.0 to 8.5mm |
Pusa Sella Basmati | Long grain, economical, good aroma. | 7.45 mm |
1509 Golden/White Sella | Faster maturing, long grain, slightly lower cost. | 8.35 mm+ |
Reviews
There are no reviews yet.