he Indian Basmati Rice

Basmati Nature's gift to India...India's gift to the World

The Scented Pearl from India
Grown only in Himalayan Region of India and nurtured by snow fed rivers, BASMATI is
without a shadow of doubt the King of all Rices in the world. Its long slender shape and an
unmatched fragrance and aroma are reflective of the age old civilization that cultivates it.
A rice of the connoisseurs, BASMATI is non-glutinous and has a fine, smooth and silky texture.
The rice has been favored by emperors and praised by poets for hundreds of years. In the older
times, BASMATI could only be grown in the special fields for the kings and was always
treasured and guarded by nobles. Ordinary people were not allowed in the vicinity of the fields
and taking BASMATI grain was a punishable offence.
The supremacy of BASMATI over other varieties is predominantly due to its unique and
delicately balanced combination of a number of characteristics such as superfine (long slender)
kernels, exquisite aroma, sweet taste, soft texture and delicate curvature, all of which makes it
excellent for cooking. Its nut-like flavor and aroma is unique in the world. Like all naturally
beautiful products Basmati Rice cannot be artificially created. It is Mother Nature (the soil and
climatic conditions of the Himalayan foothills) that itself provides for its unique aroma and taste.
There is no surprise that BASMATI world over draws the highest premium because of its special
characteristics. So it is said that - "BASMATI is to rice" what "Champagne is to wine" and
"Scotch is to whisky". With the passage of time, several varieties of Aromatic Rice have been
developed but the mystique of BASMATI remains eternal.

The Indian Heritage

BASMATI, the highly aromatic rice is nature's gift to the Indian sub-continent and it is India's
gift to the whole world. Farmers in the northern parts of the country, at the foot of the Himalayan
mountain ranges have been growing this scented rice for centuries. BASMATI grown in India,
they say, is as great as the land and as old as the civilization itself.
The tropical climate and soil prevailing at the foothills of the Himalayas is perfect for Basmati
rice cultivation. BASMATI from India is a perfect treat for the connoisseurs of sumptuous food,
all over the world!

Bringing you the Best

BASMATI has been cultivated in the Indian sub-continent for ages and is still grown under
completely natural conditions to imbibe all the goodness that nature has to offer. However,
present Indian companies who are growing, processing and exporting BASMATI are at par with
the best in the world and are using the State of the Art technology in their Mills. The demands
and needs of the modern day consumers are kept in mind as every grain of rice, that is exported,
follow pre-defined process under close supervision of experts who ensure that only the best grain
is brought to you.

Transforming Simple Dishes into Delicacies

Cooking with BASMATI is real fun as the ingredient in itself is a delicacy. Initially it was only
eaten by the ethnic population, BASMATI is now finding favors with consumers from all over
the world and various studies show that the market for BASMATI has been growing at the rate of
20% per annum. BASMATI is also fast becoming a part of Chefs world over are using
BASMATI to transform simple dishes into sumptuous delicacies ranging from indulgent ethnic
Biryani to Seafood Pulaos for the health conscious.

Basmati Mystique
BASMATI is typically characterized by its superfine kernels, exquisite aroma, great taste, silky
texture, delicate curvature and linear kernel elongation. The poets for many countries finds
mention in texts from the sixteen century onwards. BASMATI continuously finds mention in
texts from the 16th century onwards.
The aroma of BASMATI is unique and imparts its novel characteristic that is unmatched by any
other grain elsewhere in the world.

Archaeologists at Mohenjodaro have unearthed rice grains in carthen

vessels- evidence
that rice was an important food during the Indus Valley Civilization, 2500
B.C.

Varieties of Indian Basmati Rice

There are many varieties of Basmati rice grown in India. Under Section 5, Seed Act, 1966 of
India has notified eleven varieties of Basmati Rice. Details are given below

1. Basmati 370

7. Pusa Basmati - I (IET-0364)

2. Basmati 386

8. Punjab Basmati -1 (Bauni Basmati)

3. Type 3

9. Haryana Basmati-1 (HKR228/IET 10367)

4. Taraori Basmati (HBC-19)

10. Kasturi (IET-8580)

5. Basmati 217

11. Mahi Sugandha

6. Ranbir Basmati (IET-11348)

Initially, Basmati used to be consumed in the areas in which it was grown. However, with the
migration of the ethnic population to various parts of the world, Basmati became reasonably
popular with Indians abroad. Later on, it started becoming popular with the locals of these
countries and thus the exports of Basmati Rice started increasing gradually. In 1980s, the
Government of India opened the export of Basmati Rice and this led to the rapid development of
a large market for this rice in the International arena. Over a period of time, the traders who were
exporting rice began to invest in automation, yield improvement, packaging and marketing and
an ancient product led to the development of a new sunrise industry. Today, exporters are
churning out thousands of tonnes of high quality Basmati Rice from their factories. Most of them
have attained the status of Export House, Trading House, Star Trading House and Super Star
Trading House.

With the concept of joint family dwindling rapidly, families have no time to spare for cooking.
This has led to the rise of the ready to eat cooked food industry. The Indian rice industry has also
launched new products like Heat & Eat, Rice 'n Spice etc. These products are now becoming
popular both in India and abroad.

As Indian Rice brands and value added products build bridgeheads for themselves in the
International arena, the industry is gearing up to increase exports on a sustainable basis and
become a significant world-class player in the Rice markets of the world.

NOTIFIED VARIETIES OF BASMATI RICE

Traditional varieties:

S.No. Varieties
1.

Basmati 370

2.

4.

Type-3 (Dehraduni
Basmati rice)
Taraori Basmati(HBC19 OR Karnal Local)
Basmati 217

5.

Ranbir Basmati

6.

Basmati 386

3.

Date of
Notification
361 30.06.1973
786 02.02.1976
13 19.12. 1978

Name of the Institutions

Rice farm
Kalashah Kaku (now in Pakistan)
Rice Research Station, Nagina

1 (E) 01.01.1996 Rice Research Station, (CCSHAU), Kaul

4045 24.09.1969 Punjab Agriculture University,
Ludhiana (Punjab)
1 (E) 01.01.1996 Sher-e-Kashmir University,
Regional Agriculture Station, R.S.
Pura, Jammu
647 (E)
Rice Research Station, Kapurthala,
09.09.1997
Punjab Agriculture University,
Punjab

Evolved Varieties:

S.No. Varieties
1.

Punjab Basmati 1

2.

Pusa Basmati 1
IET 10364
Kasturi
IET 8580
Haryana Basmati 1
IET 10367
Mahi Sugandha
IET 12601
Pusa Basmati 1121
IET 18004

3.
4.
5.
6.

Date of
Notification

Name of the Institutions

596 (E)
13.04.1984
915 (E)
06.11.1989

Punjab Agriculture University,

Ludhiana, Punjab
IARI, New Delhi

793 (E)
22.11.1991
408 (E)
04.05.1995
1566 (E)
5.11.2005
2547(E)
29.10.2008

Directorate of Rice Research,

Hyderabad, AP
Rice Research Station, CCS-HAU,
Kaul, Haryana
Rice Research Station, RAU,
Banswara, Rajasthan
IARI, New Delhi

7.

Improved Pusa
Basmati 1
IET 18990
Vallabh Basmati-22
IET 19492
Pusa Basmati 6
IET 18005

8.
9.

1178(E)
20.07.2007

IARI, New Delhi

2187(E)
27.08.2009
733(E)
01.04.2010

MAUB-162
IARI, New Delhi

SUPER BASMATI (notified under EIC Act on 24.5.2006)

Standards for Indian Basmati Rice as per Notification No. 67 (E) dated 23rd January 2003 issued
by Ministry of Commerce & Industry, Government of India.

Gra Minim Mi
de um
n
Averag L/B
e
Rat
Precoo io
k
Length
in mm

Maxim
um
Moistu
re
content
%age

Max.
Damage
d
Discolou
red
Grain
%

Max. Max.
Chal Broke
ky
n&
Grai Fragn/
ments
Black %
Kern
els %

Max.
Forei
gn
Matt
er %

Ma
x.
othe
r
Gra
in
%

Ma Max.
x. under
othe Mille
r
d&
Ric red
e
stripp
vari ed
e- grain
ties %
%

Max Mini.
mum
Pad Elon
dy gGrai ation
n % Ratio
%

Max
.
Gre
en
Grai
n%

7.1 3.5

14

0.5

2 0.10 0.10

2.0

0.1

1.7

7.0 3.5
6.8 3.5

14
14

0.7
1.0

5
7

3 0.25 0.10
5 0.40 0.20

8
15

2.5
3.5

0.2
0.3

1.7
1.7

MILLED
Speci
al
A
B

MILLED PARBOILED
Speci
al
A
B

7.1 3.5

14

0.5

0.1

2 0.10 0.10

2.0

0.1

1.5

7.0 3.5
6.8 3.5

14
14

0.7
1.0

0.5
1.0

3 0.25 0.10
5 0.40 0.20

8
15

2.5
3.5

0.2
0.3

1.5
1.5

7.4 3.5

14

0.5

2 0.20 0.10

2.0

0.2

1.7

2.0

7.2 3.5

14

0.7

3 0.50 0.10

2.5

0.5

1.7

4.0

BROWN
Speci
al
A

7.0 3.5

14

1.0

5 1.00 0.20

15

3.5

0.8

1.7

6.0

BROWN PARBOILED
Speci
al
A
B

7.4 3.5

14

0.5

0.5

2 0.20 0.10

2.0

0.1

1.5

2.0

7.2 3.5
7.0 3.5

14
14

0.7
1.0

1.0
2.0

3 0.50 0.10
5 1.00 0.20

8
15

2.5
3.5

0.2
0.3

1.5
1.5

4.0
6.0