The Basmati

Indian Traditional Basmati Rice is the finest among all the varieties of world rice. Providing unparalleled qualities augmented by its incredible fragrance and rich taste, it has become the first choice of Basmati rice lovers. It is naturally aged product with each grain caring a long and slender texture which on cooking gives a pleasant and distinguished aroma. A positive specialty of Basmati rice is that it is a naturally protein-enriched product. Traditional Basmati Rice we ensure that each rice grain is refined and processed meticulously to achieve and retain the contentment of our niche consumers.

(PB-1121) Indian 1121 Basmati Rice is naturally aged extra long basmati rice with a unique aroma and fluffy texture with its legendary in nature gives you a relishing delight worthy of a royal feast with the absolute taste of Indian Basmati. The quest to quality ends here.

(PB-1) Indian Pusa Basmati Rice is extra long, extra white rice which has a beautiful subtle aroma. It embodies all the attributes of basmati like pearly white, extra long grains and smooth texture. After cooking, the grains become light and fluffy making it a perfect choice for special rice preparations. A delight on your plate every time.

Indian Sarbati Aromatic Rice comes with the finest grains featuring best appearance, Low cooking time and quicker digestion along with absolute basmati rice taste and delicious flavour. It suits every budget with its perfect blend of quality, taste and essential vital requirements and makes every meal special.

Characteristics of Indian Basmati Rice

Origin: Authentic Basmati rice is sourced from northern India at the foothills of the Himalayas. While Basmati rice can be sourced from India and Pakistan, Indian Basmati is traditionally considered premium.

Colour:  The color 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 amylase 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 pilaf (where saffron is added to provide extra colour and flavour). Great for Indian & Middle Eastern dishes. Main benefits: Aromatic

Nutritional values:

Basmati contains complex carbohydrates with low-fat content. The fat content is extremely low and is of polyunsaturated nature. These polyunsaturated fats reduce the cholesterol levels in the blood and provide essential fatty acids called as omega-3 and omega-6. Basmati is also an important source of proteins and complex carbohydrates along with being a good source of Iron, Selenium Thiamine and niacin. (It must be noted that according to International standards foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value). Glycemic Index is a measure of the effect of carbohydrates on blood glucose levels. Foods having low GI help control the level of blood glucose level. Basmati is proven for its lower Glycemic Index options and thus does not adversely affect blood glucose levels. A cup of Basmati Rice (200g, cooked) includes:

• Calories: 205
• Protein: 4.2g
• Carbohydrate: 44.5g
• Total Fat: 0.44g (very les)
• Fibre: 0.63g

• Iron (1.9mg),
• Selenium (11.8mcg),
• Thiamine (0.26mg),
• Niacin (2.3mg)

World Wide Rice Consumption

• Rice has been feeding mankind for more than 5,000 years.
• Rice helps feed two-thirds of the world’s population.
• Nearly Half of the world’s population eats rice as part of their staple diet and demand is expected to grow by 50% by 2030.
• The world rice production has increased more than four times from 150.821 million tons in 1960 to approximately 645 million tons with over 114 countries growing rice.
• Asian farmers produce about 90% of the total, with two countries, China & India, growing more than half the total crop.
• There are more than 40,000 different varieties of rice.
• However, only around 10% are grown commercially.
• Most of the world’s rice is consumed in the area in which it is grown, just 6% traded internationally.
• The average person in UK eats 10.3 kg of rice each year compared with 50-700 kg in some parts of Asia

Since 1969, We are serving major Basmati supplier of Taraori, Nising , Cheeka, Karnal, Delhi and earned a reputation in market of domestic supplier to exporters. At the most Basmati Rice supplier of Haryana  know us as Ballia Dalal of Taraori Mandi. karnal. We also give customized packing option to our client at their willing quality specifications.