Traditional Basmati, the first variety of rice in the family, has become known as “The Prince of Rice.” A wonder grain, traditional basmati is the reason behind the evolution of two other superior varieties – Pusa Basmati and Pusa 1121 Basmati

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 a remarkably 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 their 155-day crop cycle. The work starts with the preparation, nursery planting, the transplanting of saplings into the field, 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, making basmati a special grain, unique and incomparable to any other varieties of rice.