Product Detail
Traditional Basmati Rice
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The Traditional Basmati Rice is the world's best rice and called as "Queen of Fragrance". This is the Oldest Grain of Rice. Many of the traditional rice dishes are cooked with this Basmati Rice. This is the Most Premium rice of the world.
7.22mm this common phrase is used to refer to older varieties that are in still production. Two popular varieties 370 and HBC 19 amongst others are collectively called Traditional.
- 1121 Basmati Rice
It is a variety of extra long grain basmati rice with the length of uncooked grain more than 8.3 mm.This is the rice which has got place in the Limca Book of World Record due to its long grain.
8.33 Mm It is the longest basmati grain in the world- before as well as after cooking and gives 30% more volume than any other basmati variety.
- 100% Broken Rice
This Rice is often referred to as the healthiest form of Rice. Suggested by various nutritionists, this 100% Broken Rice comes with good taste and aroma. We offer this 100% Broken Rice at industry leading prices and ensure the delivery of the product in moisture-free packaging that keeps that Rice fresh.
- IR-36 Parmal Rice
Our White Long Grain Rice is gown in the perfect climatic conditions of Maharashtra and Chhattisgarh by our expert famers. Rich source of carbohydrate and minerals, our rice is also double polished and cleaned.
- Good Aroma
- Longer Shelf Life
- Cholesterol Free
- Excellent Energy Value
- Fine Color & Texture
- Sona Masoori Steamed
Sona Masoori Steamed Non-Basmati Rice is renowned for its wonderful taste and beautiful look. This Rice is preferred during the preparation of a few types of festive specials.
- Milled Raw Basmati Rice
Milled rice could essentially be called white rice. Unlike typical brown rice, which has only the husk removed, milled rice also has the rice bran layer and the germ of the rice removed.
- Pusa White Sella Basmati Rice
Pusa Basmati Rice is a particular hybrid variety of Basmati Rice that posses 100% purity, long grain, aromatic fragrance and non-sticky after cooking.
A boon for farmers and their growing concerns, this variety has been developed after R&D from the Pusa institute in the early 1990's.
