Indian basmati grades and specifications
Basmati is sold on measurable attributes, not adjectives. This note sets out how the principal Indian varieties differ, what each figure on a specification sheet actually controls, and the tolerances worth writing into a contract before the first container moves.
Varieties compared
| Variety | Milled grain length | Cooked length | Ageing |
|---|---|---|---|
| 1121 Basmati (Sella, Steam, Raw) | 8.30 to 8.40 mm milled | 18 to 20 mm, elongation ratio ~2.3x | 12 to 24 months preferred |
| 1509 Basmati | 8.20 to 8.30 mm milled | 16 to 18 mm | 6 to 12 months |
| Pusa Basmati (1401 / 1718) | 7.90 to 8.20 mm milled | 15 to 17 mm | 12 months |
| Sharbati (Non-basmati long grain) | 7.00 to 7.50 mm milled | 13 to 15 mm | 6 to 12 months |
| Sugandha | 7.50 to 7.80 mm milled | 14 to 16 mm | 6 to 12 months |
1121 Basmati (Sella, Steam, Raw)
The longest commercial grain in the world and the default reference for Middle East and North Africa contracts. Sella (parboiled) holds shape in biryani service; steam keeps a whiter grain with softer bite.
1509 Basmati
Early maturing, shorter cook time and a lower price point than 1121. Common where a long grain is required but the buyer is price sensitive on volume contracts.
Pusa Basmati (1401 / 1718)
Stronger aroma than 1121 with a firmer core after cooking. Preferred by kitchens that hold rice on a hot line, since the grain resists breaking during transfer.
Sharbati (Non-basmati long grain)
A cost-efficient substitute where the buyer needs basmati appearance at a commodity price. It is not botanically basmati and must never be declared as such on documents.
Sugandha
Aromatic, evolved basmati grade. Used widely in food service and blending programmes where aroma matters more than maximum grain length.
Contract tolerances to specify
A grade name alone is not a specification. These are the figures that decide whether a cargo passes inspection at the destination port.
- Moisture
- 12.5% maximum (13.0% for parboiled by agreement)
- Broken grains
- 1% or 2% maximum, defined as pieces under three quarters of a whole grain
- Damaged and discoloured
- 0.5% maximum combined
- Chalky grains
- 2% maximum
- Foreign matter
- 0.1% maximum
- Admixture of other varieties
- 5% maximum unless a tighter figure is contracted
- Average grain length
- Stated per variety, measured on milled grain before cooking
- Aroma
- Characteristic, free from musty or fermented odour
Sella, steam and raw
The same paddy yields three commercial finishes. Raw basmati is milled without heat treatment and gives the cleanest aroma with the highest breakage risk in transit. Steam basmati is steam treated then dried, which hardens the kernel and keeps a white grain. Sella is soaked and parboiled before milling, which gives the firmest, most separate cooked grain and the golden tone favoured across the Gulf. Golden sella is simply sella held longer in the parboiling stage; creamy sella is the paler version of the same process.
Packing that survives the voyage
Standard export packing runs 1 kg to 40 kg in PP bags, jute bags or laminated pouches, palletised or floor loaded. A 20 foot container takes roughly 24 to 26 metric tonnes of milled rice depending on packing density. Specify liner bags for humid destinations and confirm whether the destination requires fumigation with a treatment certificate before loading, since retrofitting that at the port costs days.
Frequently asked
What is the difference between 1121 sella and 1121 steam basmati?
Sella is parboiled before milling, which drives nutrients into the kernel, gives a golden or creamy tone and produces a firm separate grain that tolerates long holding. Steam basmati is steam treated without full parboiling, so it stays whiter and cooks softer. Both come from the same 1121 paddy and carry the same grain length.
How long should basmati rice be aged before export?
Twelve months of ageing is the commercial minimum for premium contracts and twenty four months is typical for the top tier. Ageing lowers residual moisture in the kernel, improves elongation on cooking and reduces stickiness. Freshly harvested basmati cooks soft and clumps.
What moisture content is acceptable for basmati rice shipments?
12.5% maximum is the standard contract ceiling for milled basmati, with 13.0% sometimes agreed for parboiled grades. Above that level the cargo risks mould and insect activity during a long ocean transit.
Is Sharbati rice the same as basmati?
No. Sharbati is a long grain non-basmati variety with a similar visual profile at a lower price. It must be declared as non-basmati long grain rice on the invoice, packing list and certificate of origin.
What grain length should I specify when buying 1121 basmati?
Specify an average milled grain length of 8.30 mm minimum and a cooked length of 18 mm minimum with an elongation ratio of at least 2.2. Writing both figures protects you where a supplier ships a grain that measures well raw but does not elongate.
Our aged basmati programme runs under Khidmat. For the paperwork sequence behind a shipment, read rice export documentation from India, or send us a specification and we will quote against it.