One of the most popular Basmati varieties globally, 1121 Basmati rice is known for its extra-long grains (up to 8.4mm), light texture, and non-sticky properties. Grown mainly in the northern regions of Punjab and Haryana, it has a subtle fragrance and a fluffy texture after cooking.

Flavour: Mild, slightly nutty, and aromatic.

Uses: Ideal for biryanis, pilafs, and festive dishes due to its long, separate grains.

Grown in the fertile plains of Uttarakhand, Dehradun Basmati rice is considered one of the finest Basmati varieties due to its long grains and rich aroma.

Flavour: Distinctive earthy aroma with a soft, delicate taste.

Uses: Used in premium rice dishes, traditional Indian cuisine, and gourmet cooking.

A high-yield hybrid of traditional Basmati rice, Pusa Basmati retains the signature aroma and texture of classic Basmati while being more resistant to pests and weather conditions.

Flavour: Fragrant, nutty, and slightly sweet.

Uses: Suitable for household cooking, restaurant dishes, and large-scale catering due to its affordability and quality.

Named after the Taraori region in Haryana, this variety is highly prized for its fragrance, long grains, and delicate texture. It is an export favorite due to its excellent cooking characteristics.

Flavour: Rich, earthy, and slightly buttery.

Uses: Commonly used in traditional Indian and Middle Eastern dishes.

Grown in the Kashmir Valley, this variety is renowned for its unique fragrance, long grains, and soft texture after cooking.

Flavour: Mildly floral with a soft, smooth taste.

Uses: Perfect for gourmet dishes, Kashmiri cuisine, and premium rice preparations.

Partially parboiled to retain its nutritional value, Sela Basmati rice is known for its firm texture, non-sticky nature, and rich aroma. It is a preferred choice for long-term storage and global exports.

Flavour: Subtle and slightly smoky due to the parboiling process.

Uses: Best for commercial cooking, bulk catering, and Middle Eastern cuisine.

Sharbati Basmati is known for its natural sweetness, soft texture, and affordability. It is a budget-friendly alternative to premium Basmati varieties.

Flavour: Naturally sweet, light, and aromatic.

Uses: Commonly used in biryanis, pulao, and home-cooked meals.

An older, traditional Basmati variety, Basmati 370 has been cultivated for decades and is valued for its authentic taste, strong aroma, and excellent cooking properties.

Flavour: Classic Basmati aroma with a deep, nutty taste.

Uses: Ideal for traditional Indian cuisine and premium rice dishes.

Grown in the fertile soil of Punjab, this variety of Basmati rice is known for its exceptional length and rich fragrance. The unique climate of Punjab enhances its aromatic properties, making it a favorite in the global market.

Flavour: Strong, bold, and fragrant.

Uses: Preferred for luxury dining, export markets, and specialty rice dishes.

Known for its jasmine-like fragrance, Mogra Basmati rice is a smaller-grain Basmati variety that still offers excellent aroma and taste. It is grown mainly in Haryana and Punjab.

Flavour: Mildly sweet, floral, and fragrant.

Uses: Used in aromatic rice dishes, South Asian cuisine, and daily home cooking.