Traditional Basmati has the best aroma in the family, whether it is the dry grain or cooked, the aroma of basmati is unmatched. It is remarkable long variety of rice when cooked. Basmati is longer, lighter and fluffier than standard white rice, and does not stick together. The long, pure, slender grains have a delicious taste and delicate texture. There is only one basmati harvest in a year and the plant requires specific weather conditions to mature and flourish. From June to November the farmers cultivate their basmati crops through its 155 days crop cycle. The work starts with the preparation, nursery planting, the transplanting of sapling into the fields which is followed by weeding and finally harvesting and threshing- all done by hand. The unique geographical and climatic conditions require bringing out the true flavor and nature of basmati make basmati a special grain – unique and incomparable to any other varieties of rice.
Methods of Identification:
Color : Texture : Flavour & Taste : Appearance :
White Smooth Texture Wonderful Flavour & Rich Taste Characteristic