^{we Provide Best selected quality Rice, our company is one of the well-known manufacturers and suppliers of 1121 basmati Rice}

^{We offer the best deals on the bulk quantity purchases. This rice has an extra-long grain, aromatic fragrance, and non-sticky texture after being cooked. It is readily available in attractive moisture-free packaging. We offer it in different weight packs, to cater to the variegated requirements of the clients. We offer it at affordable prices to satisfy the high demands of the customer.}

^{Pusa 1121 is an essentially derived variety evolved through the process of hybridization over a long breeding process. The variety of basmati rice was developed by Padma Shri awardee Vijaypal Singh and his student Ashok Kumar Sarial. This variety of rice is known for its extraordinary kernel length, which can be as much as 8.4 millimetres for a single grain, the longest-ever known released cultivar in the world. It has very high kernel elongation ratio ranging from 2 to 2.5, i.e. length of cooked rice kernel/length of uncooked kernel. When cooked, the rice does not turn sticky, possesses minimum breadth-wise expansion, and is aromatic with intermediate alkali-spreading value and amylose content.}

^{we Provide Best selected quality Rice, our company is one of the well-known manufacturers and suppliers of 1121 basmati Rice}

^{We offer the best deals on the bulk quantity purchases. This rice has an extra-long grain, aromatic fragrance, and non-sticky texture after being cooked. It is readily available in attractive moisture-free packaging. We offer it in different weight packs, to cater to the variegated requirements of the clients. We offer it at affordable prices to satisfy the high demands of the customer.}

^{Pusa 1121 is an essentially derived variety evolved through the process of hybridization over a long breeding process. The variety of basmati rice was developed by Padma Shri awardee Vijaypal Singh and his student Ashok Kumar Sarial. This variety of rice is known for its extraordinary kernel length, which can be as much as 8.4 millimetres for a single grain, the longest-ever known released cultivar in the world. It has very high kernel elongation ratio ranging from 2 to 2.5, i.e. length of cooked rice kernel/length of uncooked kernel. When cooked, the rice does not turn sticky, possesses minimum breadth-wise expansion, and is aromatic with intermediate alkali-spreading value and amylose content.}