Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means  Queen of Fragrance in Hindi. Basmati is long grain aromatic rice grown for many centuries in the specific geographical area, at the Himalayan foot hills of Indian sub-continent, Basmati rice can be sourced from India and Pakistan, Indian Basmati is traditionally considered premium. Blessed with characteristics extra- long slender grains

Colour:  The colour of a basmati is translucent, creamy white. Brown Basmati Rice is also available but the most commonly used is white Basmati.

Grain: Long Grain. The grain is long (6.61 - 7.5 mm) or very long (more than 7.50 mm and 2 mm breadth).

Shape:  Shape or length-to-width ratio is another criteria to identify basmati rice.

Texture:  Dry, firm, separate grains. Upon cooking, the texture is firm and tender without splitting, and it is non-sticky

Elongation: The rice that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking but does not fatten much, When cooked the grains elongate (70-120 % over the pre-cooked grain) more than other varieties.

Flavour:  Distinctive fragrance. The most important characteristic of them all is the aroma. Incidentally, the aroma in Basmati arises from a cocktail of 100 compounds hydrocarbons, alcohols, aldehydes and esters. A particular molecule of note is 2-acetyl-1-pyrroline.

Uses:  Flavors and texture complements curries because it is a drier rice and the grains stay separate. Also suits biryani and pilau (where saffron is added to provide extra colour and flavour). Great for Indian & Middle Eastern dishes.

The main varieties of Basmati rice as notified under the seeds Act, 1966 are Basmati 1509, Sharbati Rice, Basmati 386, Basmati 217, Ranbir Basmati, Karnal Local/ Taraori Basmati, Basmati 370, Type-3 (Dehradooni Basmati), Pusa Basmati-1, Pusa Basmati 1121, Punjab Basmati-1, Haryana Basmati- 1, Kasturi and Mahi Sugandha. 1121 Basmati Rice : is identified across the world for its appetizing flavor, enticing aroma, long grain, and non-sticky after cooking. Meeting the different provisions, the Basmati Rice encompasses a wide variety of species, including Pusa Basmati, 1121 Sella Basmati Rice, White & Brown Basmati Rice, and 1121 Golden Sella Basmati Rice etc.

The areas of Basmati Rice production in India are in the states of J & K, Himanchal Pradesh, Punjab, Haryana, Delhi, Uttarakhand, Western Uttar Pradesh and some places in Madhya Pradesh.

Ageing enhances the attributes of basmati by reducing moisture content, increasing aroma, length, taste and cooking results.  The result is guaranteed consistency at the consumer table-every time!  At Laxmibhog we have made it our mission to ensure consistently longer aged rice to deliver better value to the customers.