There are many countries that grow basmati rice domestically, but it was originally cultivated and grown in India and Pakistan. Of the two, India accounts for about two-thirds of the global supply. This origin is the strong link to basmati rice and its identity to a side is Delicious & Aromatic and accepted into worldwide nations
Basmati comes from the Hindi word for “fragrant,” and fittingly so. Basmati rice is all about the flavor and aroma, which is intensely spicy, nutty, and floral (compared to other rice that is, not hot sauce or cashews or like, actual flowers). The textural value lies in the fact that the long grains remain individual, non-sticky grains, allowing curry and other sauces to coat each grain for maximum flavor. And yeah, like we said, long-grain rice is perfect as sides for saucy dishes or the base of a pilaf
Packaging:Good basmati doesn’t come in a plastic bag. Look for cloth packaging, labeled with “extra-long grain,” for that high-quality grain action.
Shape :The longer the basmati grain, the better it is. Another important sign is a slightly tapered end of the grain. Basmati grains should never be flat along the sides.
Color :The best basmati rice isn’t pearly white—the grains will have a slightly golden hue, but shouldn’t be gray. That's because quality basmati rice is actually aged, sometimes for as much as a few years, which helps to dry the rice fully and keep those grains fluffy and separated in a pilaf.
Basmati rice is long grain aromatic rice grown since long back in the specific geographical area as Himalayan foot hills of Indian sub-continent, blessed with characteristics extra long slender grain, soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor. Agro-climatic condition of the specific geographical area, agronomic practices, plant nutrition, method of harvesting, processing and aging attributes these characteristics features to basmati rice.The Scented Pearl - lends a touch of class that can transform. The main varieties of Basmati rice as notified as , Ranbir basmati, Karnal- local/Taraori Basmati, Basmati-370, Type-3 (Dehradoon Basmati), Pusa Basmati-1, Pusa Basmati-1121, Punjab Basmati-1, Haryana Basmati-1, Mahi Sugandha, etc. The major areas in India, where basmati is mainly grown are J&K, Himachal Pradesh, Punjab, Haryana, Uttarakhand, Western Uttar Pradesh, Delhi. The major destination of Basmati rice export in the world are Saudi Arabia, Iran, UAE, Traq, Kuwait, U.K, USA, Yemen Republic, Oman, Canada. The quantity of Basmati and non Basmati Rice and its value exported from India
We Anant Group as a Exporter of finest quality of Basmati Rice & Non Basmati Rice in India. We are located in smart city Vadodara , Gujarat (India), we are engaged in Supplying , Exporting & Importing of finest qualities of Indian Rice in the form of Brown, Raw, Steam, Sella/ Parboiled & Golden Sella Rice to
There are several varieties of basmati rice. 1121 ( Sella/Steam/Raw) , Pusa ( Sella/Steam/Raw) , Sugantha (Sella/Steam/Raw), Sharbati ( Sella/Steam/Raw) . Pusa & Sugantha is also called the name of super Kernel Basmati Rice. This rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the aroma and its sweet taste has made basmati rice a delicacy
Nurtured by snow fed rivers, Basmati is without a shadow of doubt the King of all Rices in the world. Its long slender shape and an unmatched fragrance and aroma are reflective of the age old civilization that cultivates it. Basmati is non-glutinous and has a fine, smooth and silky texture. The rice has been favored by emperors and praised by poets for hundreds of years.