The Grain
What is
1121 Basmati Rice?
1121 Basmati, or Pusa Basmati 1121, is an extra-long-grain Basmati variety developed at the ICAR-Indian Agricultural Research Institute (IARI), New Delhi, and released for commercial cultivation in 2003.
It combines the aroma of traditional Basmati with exceptional grain length when cooked.
Grain & Cooking
Long before, longer after.
- About 9 mm
- Raw, milled grain length
- Up to 22 mm
- Cooked kernel length, commonly 21-21.5 mm
- About 2.5
- Kernel elongation ratio
- 4x +
- Volume expansion on cooking
Figures are typical for the 1121 variety as reported in agricultural research and vary by lot, ageing and cooking method.
Ageing
Aged for better grain.
Ageing reduces stickiness, improves grain separation and generally gives a fluffier, more aromatic cooked rice. It is a widely accepted practice for premium Basmati.
Commercial ageing for 1121 typically runs from about 12 to 24 months, with careful moisture control during storage.
Aroma & Texture
Made for biryani and pulao.
1121 has a pleasant aroma, slender grains, good mouthfeel and is easy to digest.
Its high elongation with limited swelling in width keeps cooked rice separate, fluffy and visibly long, the qualities that biryani, pulao and festive dishes call for.
Origin & Markets
Grown in India, loved worldwide.
Basmati is grown in India's notified Geographical Indication region across Punjab, Haryana, Himachal Pradesh, Uttarakhand, Delhi, parts of western Uttar Pradesh and parts of Jammu & Kashmir. 1121 is a dominant variety in that belt and is often called the “King of Basmati” in the trade.
Among the leading destinations for Indian Basmati are:
- Saudi Arabia
- Iran
- Iraq
- United Arab Emirates
- Yemen
- United States
Europe, including the UK, is also an important premium market.
See our range of AMAIK Premium Basmati Rice.
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