1121 Basmati, the longest kernel we mill.
The four forms of 1121, in the order the mill makes them
White, steam, Creamy Sella and Golden Sella cook out much alike, so one plate shows all four. The grain grows to 18 to 22 mm in the pot and stays separate.
Raw 1121, milled and double polished to a clean white. The grain averages 8.30 mm before cooking, stays separate in the pot and carries a high aroma, which is why buyers take it for biryani and pulao.
From our specification sheet. The laboratory report for your lot confirms the final figures before loading.
The paddy is steamed before milling, which firms the grain so it cooks quicker and more evenly. Average length is 8.35 mm, and the cooked Rice comes out fluffy and non sticky.
From our specification sheet. The laboratory report for your lot confirms the final figures before loading.
Parboiled in the husk, then milled and colour sorted. The process gives the grain its creamy tone and a firm body that holds through long cooking, grain by grain.
From our specification sheet. The laboratory report for your lot confirms the final figures before loading.
Parboiled for a deep golden colour and a harder grain that resists breaking and clumping, even when it is cooked in plenty of water. It also stands up to overcooking in large kitchens.
From our specification sheet. The laboratory report for your lot confirms the final figures before loading.
This is the Basmati behind biryani, kabsa and mandi across the Middle East.
1121 is an extra long grain aromatic Basmati. Uncooked it measures 8.30 to 8.35 mm; cooked it elongates further than any other variety we handle while staying firm and non sticky, which is why kitchens that serve Rice by the platter ask for it first.
Ours is grown under contract in Punjab, held in our own silos and milled to order. It is primarily imported by the Middle East, including the GCC countries, and by Europe, for biryani, fried Rice and pulao.
1121 is supplied white, steam, Sella, Golden Sella and brown. Parboiled 1121 is soaked, steamed and dried before milling, which sets the starch and gives a firmer grain, in the colour agreed in the contract from light to deep gold. White and steam 1121 keep more of the fresh aroma and cook softer.
Packing runs from 1 kg consumer bags to 50 kg bulk bags in jute, PP non woven, cotton, BOPP laminated, woven PP, LDPE, card box or jar packs. Every lot can be inspected before loading by SGS, Cotecna, BVQI or Eurofins where your contract asks for it, and quotations are given FOR, FOB Karachi, CIF or CNF.
The Middle East, including the GCC countries, and Europe.
We export under licence as a member of the Rice Exporters Association of Pakistan, the trade body that registers Rice exporters in the country.
If your question is not here, send it with your requirement and we will answer it in the quotation.
Mainly the Middle East, including the GCC countries, and Europe. It is the Basmati chosen for biryani, fried Rice and pulao, where the length of the cooked grain is part of the dish.
Same paddy, different process. Golden Sella is parboiled before milling: the paddy is soaked, steamed and dried, which sets the starch and turns the grain golden. It holds its shape through long service. White 1121 keeps more of the fresh aroma and cooks softer.
BasmatiGrowers call it the king of Rice. Extra long kernels, the strongest traditional fragrance in our range, and a cooked grain that stays fluffy and separate.
BasmatiAn early maturing Basmati from Sindh with long pearl white grain and a quieter, more delicate aroma than Punjab Basmati.
SpecialtyParboiled paddy is soaked, steamed and dried before milling. The starch sets inside the grain, the colour turns pale gold, and the cooked Rice stays firm and separate.
