1121 Basmati Golden Sella Rice

Processing of 1121 Basmati Golden Sella Basmati Rice has a strong ability to absorb the flavors of herbs and spices, therefore used in many Persian cuisines such as Pulao, Biryani, etc. Apart from that, Sella rice is easy-to-cook and imparts a rich aroma to the dishes that also ensures the purity of the grains. Indian climatic conditions are very favorable for the growth of the Sella Rice and the main areas for rice cultivation are Haryana, Uttar Pradesh, Punjab, Madhya Pradesh etc. It is longest rice grain in length in the world. Arab countries end user like this rice very much due to its length and after cooking characteristics. The volume of rice grows three times after cooking. Golden sella is one of the processes before milling the paddy. Golden sella is strong grain which not breaks after cooking and has hard chewing texture than the other type of rice. Golden sella rice can be used immediately of freshly harvested crop. The beauty of golden sella rice is that it does not cook sticky. Golden sella rice cooks flaky after cooking. Golden sella rice color changes to golden/ yellow naturally and is tempered to get this unique result. Golden sella is used in Arab countries to make it with special dishes with meat and that grains of cooked rice do not break while stirring. Golden sella is an Arabic word where is in english it is called as Golden Parboiled rice. Apart from 1121 Golden sella rice we can make Golden sella from any variety of paddy
1121 Golden Sella Basmati Rice is also processed by the same process of steaming, soaking and drying of paddy before milling. The main difference in its processing that we have to give 6-8 hours of steam to paddy and then it soaked in water for 10-12 hours. After soaking paddy dried and then milled, sortexed and packed in the plant.