Pusa Basmati 1121 is a variety having Basmati rice quality traits from the traditional Basmati varieties such as Basmati 370 and Type 3. This type is basically derived from the process of hybridization. Commercial cultivation for 1121 Basmati Rice started in 2003. It’s characteristics include extra-long slender milled grains, a pleasant aroma, volume expansion more than four times, appealing taste, good mouthfeel, and easy digestibility.
There are various types of basmati rice. Traditional types include basmati 370, basmati 385, and basmati Ranbirsinghpura. Traditional Basmati Rice is available in Parboiled and Raw form. It is used in Continental Cuisine, Indian Cuisine, Mughlai Cuisine & Chinese Cuisine.
Parboiling rice retains more of the vitamins and minerals from the original grain. The procedure guarantees a firm grain upon cooking. Parboiled rice is both cholesterol and gluten free. It is also low in sodium and saturated fat. Rice provides complex carbohydrates used by the body for energy.
Sugandha Basmati Rice is one of the low-cost long grain basmati rice in India. It is generally cultivated in Punjab, Haryana, and Uttar Pradesh and such other states of India. Sugandha Basmati Rice has a great fragrance and is non-sticky rice. It is usually slightly shorter than 1509 Basmati and 1121 Basmati rice. It may extend up to twice its length if cooked well.
Sharbati Basmati Rice is made from the hybrid of Traditional Basmati Rice and has no specific aroma. The cooking of Sharbati Basmati Rice is similar to Basmati Rice. It is about 14-15MM long. Its rice grain is around 7.1-7.2MM in length.