Goenka Exim pvt. Ltd.

Basmati Rice

Item Description

Basmati Rice is a non-glutinous rice that has been cultivated at the foot of the Himalayan mountain ranges for centuries. The rivers Yamuna and Ganga feed the fields. The rice is long-grain and scented and when literally translated from Hindi it means 奥n of scentsﲠ塲l of scentsɴ is the worldࢥst rice one can use for cooking although, for variety one uses jasmine and parboiled rice. For centuries it has been exported to the Arab countries and many of their traditional rice dishes are cooked with long grained Basmati rice. It is an aromatic long grain slender rice from India and Pa kistan, is fragrant and has a nutty flavor.

Production and cultivation

The areas of basmati rice production in India are in the states of Haryana, Jammu & Kashmir, Himanchal Pradesh, Punjab, Delhi, Uttarakhand and western Uttar Pradesh. India's total basmati production for the year 2010 was 6.5 million tons. In Pakistan, 95% of the basmati rice cultivation takes place in the province of Punjab, where total production was 2.47 million tons in 2010. In India, Haryana is the major basmati rice cultivating state, producing more than 60% of the total basmati rice produced in India. Karnal belt basmati is famous worldwide for its quality and aroma.

  • >>   Sowing Period June ᵧust
  • >>   Harvest Period & New Crop arrivals: Sept - October

Varieties and hybrids

  • >>   Silky White
  • >>   Sella
  • >>   Pusa Basmati
  • >>   Basmati Grade A
  • >>   Basmati Grade B.

Scientists at Indian Agricultural Research Institute, Delhi, genetically modified basmati to produce a hybrid semi-dwarf plant which had most of the good features of traditional basmati. This hybrid was called Pusa Basmati. Crop yield is up to twice as high as traditional varieties. Fragrant rices that are derived from basmati stock but are not true basmati varieties include PB2 (also called sugandh-2), PB3, and RH-10.

Major Export Destinations (2011-12):

Nigeria, Senegal, Cote D Ivoire, Indonesia and United Arab Emirates.

Indian varieties

Punjab, Safidon, Haryana, Kasturi (Baran, Rajasthan), Basmati 198, basmati 217, basmati 370, Bihar, Kasturi, Mahi Suganda, Pusa and Ranbir

Cooking Hints

Boil it in water for perfumed rice dish or just add ghee to the water to enhance its nutty aroma and double your rice dinning experience. Add some whole spices, nuts, dried fruits, vegetables and beans (or meats) to the rice and make a rice dish into a main meal.

Best Uses

  • >>   Pilafs
  • >>   Biryani
  • >>   Side dishes
  • >>   Plain boiled white rice

Not very good for puddings, burgers or any dish where the rice is not displayed whole. For such dishes parboiled rice or short grained rice is preferred.