Basmati Rice comparison with their variety
🌾 What is Basmati Rice?
Basmati rice is a premium variety of long-grain aromatic rice traditionally cultivated in the foothills of the Himalayas, primarily in India and Pakistan. Known for its distinct fragrance, long slender grains, and fluffy texture after cooking, Basmati is prized in cuisines across the world, especially in biryanis, pulaos, and royal dishes.
🔍 Key Features of Basmati Rice:
- Aroma: Naturally fragrant due to a compound called 2-acetyl-1-pyrroline.
- Grain Length: Long to extra-long.
- Texture: Non-sticky and fluffy when cooked.
- Taste: Subtle nutty flavor.
- Cooking Behavior: Elongates (doubles or more in length) with minimal expansion in width.
📊 Comparison of Major Basmati Rice Varieties
| Variety Name | Avg Grain Length (Raw) | Aroma | Elongation After Cooking | Cooking Texture | Use Case | Notes |
|---|---|---|---|---|---|---|
| 1121 Basmati | 8.30+ mm | High | Very High (up to 2.7x) | Fluffy, separate | Biryani, Export, Catering | Longest Basmati grain in the world |
| 1509 Basmati | 8.30 mm | Medium-High | High | Firm | Daily use, commercial cooking | Early maturity, shorter crop cycle |
| Pusa Basmati | 7.40–7.60 mm | Very High | High | Soft, aromatic | Home cooking, traditional meals | Closest to Traditional Basmati |
| Traditional Basmati | 6.90–7.20 mm | Excellent | Medium-High | Soft, highly aromatic | Premium biryani, exports | Original basmati variety, less yield |
| Sharbati Rice | 6.80–7.20 mm | Mild | Medium | Soft, slightly sticky | Budget-friendly meals | Not true Basmati, but similar |
| Sugandha Basmati | 7.30 mm | Medium | Medium-High | Fluffy | Budget biryani, daily use | Economical Basmati substitute |
🧪 More on Each Variety:
1. 1121 Basmati Rice
- Grain Type: Extra-long grain.
- Color Options: Raw, Steam, Sella (parboiled), Golden Sella.
- Export Popularity: Highest among Basmati exports.
- Cooking Note: Elongates up to 22 mm; ideal for royal biryani presentation.
2. 1509 Basmati Rice
- Faster-growing than 1121, leading to cost efficiency.
- Slightly less aromatic, but with good elongation.
- Often used in food service industry due to yield and affordability.
3. Pusa Basmati (Pusa-1 / PB-1)
- Developed as a hybrid of traditional and modern Basmati.
- Offers traditional aroma with better yield than Traditional Basmati.
- Preferred by home cooks for its softness and fragrance.
4. Traditional Basmati
- The original, heritage variety, grown mainly in specific Himalayan regions.
- Highly prized for its authentic aroma and softness.
- Low-yield and longer crop cycle, hence more expensive and rare.
5. Sharbati Rice
- Often marketed as a non-basmati alternative to Basmati.
- Shorter, less aromatic, and cheaper.
- Popular in domestic Indian markets due to affordability.
6. Sugandha Basmati
- Economical variety with moderate aroma and good grain length.
- Great for biryanis on a budget.
- Also available in Raw, Steam, and Sella forms.
🏷️ Summary: Which Basmati to Choose?
| If you want… | Choose… |
|---|---|
| Maximum grain length & top biryani quality | 1121 Basmati |
| Good aroma with quick crop & affordability | 1509 Basmati |
| Authentic aroma & soft texture | Pusa Basmati |
| Original heritage variety with best aroma | Traditional Basmati |
| Affordable, everyday rice with basmati-like feel | Sharbati or Sugandha |
🧠 Bonus Tip:
Basmati rice is often aged for 1–2 years to enhance its aroma, reduce moisture, and improve cooking performance. Aged rice costs more but offers better fluffiness and less stickiness when cooked.
