| Variety | Category | Raw (mm) | Cooked (mm) | Moisture | Broken | Origin | Rate / kg |
|---|---|---|---|---|---|---|---|
| Super Kernel Basmati — 12-Month Aged | Aromatic Basmati | 8.3 | 15.8 | ≤12.0% | ≤2% | Hafizabad, Punjab | Rs 520 |
| Super Basmati — Traditional | Aromatic Basmati | 7.6 | 14.2 | ≤12.0% | ≤3% | Gujranwala, Punjab | Rs 470 |
| 1121 Kainat White | Aromatic Basmati | 8.4 | 19.6 | ≤12.0% | ≤2% | Sheikhupura, Punjab | Rs 545 |
| 1121 Golden Sella | Sella & Parboiled | 8.4 | 20.1 | ≤12.5% | ≤1% | Sheikhupura, Punjab | Rs 560 |
| 1121 Creamy Sella | Sella & Parboiled | 8.4 | 19.8 | ≤12.5% | ≤1% | Sheikhupura, Punjab | Rs 545 |
| Super Kernel Sella | Sella & Parboiled | 8.2 | 15.4 | ≤12.5% | ≤2% | Hafizabad, Punjab | Rs 500 |
| PK-386 Long Grain | Everyday Long Grain | 6.9 | 12.8 | ≤13.0% | ≤5% | Sindh & Punjab | Rs 300 |
| IRRI-6 | Everyday Long Grain | 6.2 | 11.4 | ≤13.5% | ≤8% | Sindh | Rs 215 |
| Basmati Tukra (D-98 Broken) | Everyday Long Grain | 3.4 | 6.2 | ≤12.5% | 100% (graded) | Punjab | Rs 245 |
| Brown Basmati — Unpolished | Wholegrain & Specialty | 8.0 | 14.6 | ≤12.0% | ≤3% | Hafizabad, Punjab | Rs 575 |
| Steam Basmati | Wholegrain & Specialty | 8.3 | 17.2 | ≤12.5% | ≤2% | Sheikhupura, Punjab | Rs 505 |
Indicative retail rates, 1kg-pack basis, updated monthly. 25kg and 40kg sack rates are lower — ask for the wholesale sheet.
3 varieties
Long, fragrant, aged. What you buy when the rice is the point of the dish.
Our flagship. Aged a full season so the grain drinks less water, stays separate, and doubles in length.
The old-school aroma variety. Shorter than 1121 but the strongest natural fragrance in the range.
The longest white grain we mill. Cooks to nearly 20mm — the length people notice on the plate.
3 varieties
Steam-treated before milling. Firmer grain, near-zero breakage, built for volume cooking.
Steam-parboiled before milling, so the grain holds firm in heavy masala and reheats without breaking.
Same parboiled strength as Golden, milled to a pale creamy white for lighter dishes.
Parboiled Super Kernel — the value pick for kitchens cooking in volume every day.
3 varieties
Non-aromatic and economical. Daily cooking, bulk kitchens, tight budgets.
Non-aromatic, thin and long, absorbs masala well. The workhorse of a Pakistani home kitchen.
Soft, economical, high-yield. Bulk feeding, hostels, langar and staff kitchens.
Broken basmati graded from our own mill. Same aroma, smaller grain, lower price.
2 varieties
Unpolished and steam grades for health kitchens and hotel service.
Bran left on, so it keeps its fibre and nutty chew. Needs a longer soak and a longer cook.
Lightly steam-treated for a firmer, whiter grain that stays separate without the golden sella colour.
The gap between the two is elongation. Good aged basmati roughly doubles; a grain that only adds 40% is either young or over-polished.
Above 14% and rice sweats in the sack and picks up mustiness. We mill and pack under 13% across the range.
Broken grain cooks faster than whole grain, so a high-broken sack gives you mush and firmness in the same pot.
Sella is parboiled in the husk before milling. It locks the grain firm — the reason caterers use it for biryani that sits on a buffet.
Tell us what you're cooking and how much. We'll name one variety and one pack size — no upsell.