Originating from the serene landscapes of the Indian subcontinent, with a legacy spanning centuries, Basmati rice is truly a gem in the culinary world. Cherished for its distinctive flavor, tantalizing aroma and an unparalleled long, slender grain structure, the sheer versatility of Basmati rice is a testament to its rich lineage. Not only is it a star ingredient in many kitchens, but also owes its exceptional qualities to the distinctive climate and soil conditions in which it thrives.
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Enjoy the rich, luscious flavor of Sharbati Rice, offering a delightful blend of taste and texture.
Indulge in the smooth and tender grains of PR11 Rice, a favorite among rice lovers.
Embrace the hearty and robust flavors of PR 47 Basmati Rice, perfect for an array of dishes.
Indulge in the smooth and tender grains of PR11 Rice, a favorite among rice lovers.
Embrace the hearty and robust flavors of PR 47 Basmati Rice, perfect for an array of dishes.
Embark on a culinary journey with us as we unravel the enigma of the ‘scented pearl’, known more commonly as Basmati Rice. Haling from the foot of the Himalayas in the Indian sub-continent, this renowned long grain aromatic rice has been farmed for centuries. What sets Basmati apart are its striking traits, from elongating to at least twice its size upon cooking, to presenting a soft, fluffy texture, contributing an enticing taste and superior aroma to your plate. But what fuels these distinguishing features of Basmati rice? The answer lies in the special agro-climatic conditions of its growing region, coupled with traditional harvesting, aging and processing methods. Let’s dive into the fascinating world of this unique rice variety, the ‘scented pearl,’ and discover how it can turn an everyday meal into a gourmet’s delight.
Characteristics of Indian Basmati Rice are as follows:
Areas of Cultivation:
The areas of Basmati Rice production in India are the states of J & K, Himachal Pradesh, Punjab, Haryana, Delhi, Uttarakhand and western Uttar Pradesh.
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. This needs to be over 3.0 in order to qualify as basmati.
Texture: Dry, firm, separate grains. Upon cooking, the texture is firm and tender without splitting, and it is non-sticky. (This quality is derived from the amylose content in the rice. If this value is 20-22%, the cooked rice does not stick. The glutinous, sticky variety preferred by the chopsticks users has 0-19% amylose).
Elongation: The rice elongates almost twice 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: Flavour 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. Main benefits: Aromatic fragrance and dry texture.
