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Traditional Sella Basmati rice

Traditional Sella Basmati rice is a form of parboiled rice this is grown within the Himalayan vicinity of India and Pakistan. It is thought for its specific aroma, corporation texture, nutty flavor, and lengthy slim grains. It is commonly aged for a time frame earlier than it’s far parboiled and packaged, which permits adorning its flavor and aroma. The rice is normally hand-harvested and undergoes minimum processing, which preserves the dietary price of the rice.

Traditional sella is partially cooked to achieve a firm texture and nutty flavor. India is one of the top basmati rice exporter in the traditional sella range that has an excessive call for in the international. It is the popular choice for dishes that require a prolonged cooking time because of its functionality to stand up to warmness and pressure without turning delicate and overcooked.

The parboiling system is a traditional strategy to keep up with the rice and make it extra-verification for bugs and bugs. It also makes the rice an awful lot less possibly to break for the duration of milling and delivery. Traditional White Sella Basmati rice is typically utilized in dishes alongside biryani, pulao, and traditional Indian and Pakistani dishes.

Traditional Sella Basmati rice

Area Of Advancement of Basmati Rice

  • Jammu and Kashmir
  • Himachal Pradesh
  • Punjab
  • Haryana
  • Delhi
  • Uttarakhand
  • Western Uttar Pradesh


  • Indian Dishes 
  • Persian Cuisine
  • Turkish Pulav

Health Benefits

  • Clinical advantages
  • Skin well-being of the board
  • Further creates a Tactile framework of Prosperity
  • Decrease Dangerous Development Risks

The specific specifications for Traditional Sella Basmati rice

  • Length: Long grain traditional sella basmati rice that can grow up to 8.3mm in length.
  • Aroma: Unique nutty aroma.
  • Cooking time: Takes around 20-25 minutes to cook.
  • Texture: Firm, separate and doesn’t stick together when cooked.
  • Gluten-free
  • Non-GMO
  • Minimally processed: preserving its nutritional value.
    Aged for a period of time to enhance its flavor and aroma
    Parboiled: Partially precooked before packaging, which changes the nutritional value of the rice and makes it more resistant to pests and insects.

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