Home / Rice guide
Which variety to choose for biryani, pulao, restaurants or everyday meals, and how to cook it well.
| Variety | What it is like | Best for |
|---|---|---|
| Super Kernel Basmati | A classic Pakistani basmati with long grains and a strong, natural aroma. | Biryani, pulao and everyday family meals |
| 1121 Sella Basmati | Parboiled before milling, so grains stay firm and separate and become very long after cooking. Light golden colour. | Restaurants, catering, kabsa and large biryani pots |
| 1121 Steam Basmati | Steamed before milling for white, extra-long grains that cook up fluffy. | Pulao, fried rice and premium home cooking |
| 1509 Basmati | A long-grain basmati that offers good value for everyday cooking. | Daily meals and budget-friendly bulk buying |
| Brown Basmati | The bran layer is kept, giving a nutty taste and a chewier bite. Takes longer to cook than white rice. | Whole-grain meals, salads and bowls |
| Broken Basmati | Broken grains with basmati flavour at a lower price. | Kheer, khichdi, soups and food processing |
We also supply PK-386 and IRRI-6 long-grain rice. Detailed specifications, such as grain length, moisture and broken percentage, are confirmed in each wholesale quotation.
Both are 1121 basmati. Sella is parboiled, so it is slightly golden and very forgiving in big pots. Steam rice is whiter and softer. Restaurants often choose Sella, while many homes choose Steam.
Super Kernel is prized for its aroma and traditional taste. 1121 is prized for grain length after cooking. Choose aroma for home biryani, or length for presentation and catering.
Brown basmati keeps the bran, so it is chewier and takes longer to cook. White basmati is lighter and fluffier.
Rinse the rice gently 2–3 times until the water runs clearer.
Soak for 20–30 minutes. Sella rice can soak a little longer.
Use about 1.5 to 2 cups of water per cup of rice, depending on the variety, or boil in plenty of water and drain.
Cover and rest for 5–10 minutes, then fluff with a fork.