Aarush Food Grain Pvt. Ltd. is a leading rice miller, processor, and exporter, offering premium Basmati and Non-Basmati varieties.
Director
Ankit Gupta : +91 90177 77716International Sales Head
Ashok Kumar : +91 82958 96035
Lift the lid off a pot of 1121, and the first thing you notice is the length. Each grain has stretched to almost twice its raw size, stays separate and sits on the plate like it was placed there. That look is a big reason 1121 basmati rice has become the default choice for biryani kitchens, hotels and caterers around the world.
Below you will find what makes 1121 basmati rice different, how it compares with traditional basmati, what to check before placing an order, and how we mill it at Aarush Food Grain Pvt. Ltd. in Taraori, Haryana.
1121 basmati rice is a long grain basmati variety developed at the Indian Agricultural Research Institute in Pusa, Delhi, which is why it is also known as Pusa Basmati 1121. Farmers like it because it gives a better harvest than the older heritage varieties. Buyers like it because the grain is exceptionally long and slim, and because it elongates so well in the pot.
Raw 1121 grains average around 8.3 mm in length, and they can stretch to nearly twice that after cooking. The rice is grown in the basmati belt of northern India, which includes Haryana, Punjab and western Uttar Pradesh. The Karnal and Taraori area, where our mills sit, has been a trading hub for basmati for a very long time.
Three things explain the demand. First, the grain looks impressive after cooking, which matters a lot in restaurants and banquet halls. Second, the stretch means each kilo serves more plates, so caterers get better value. Third, the cooked rice stays dry and separate, so it holds up well in biryani, pulao and fried rice.
Importers in West Asia, the Gulf, Europe and North America ask for it again and again. The rice is also easier to plan around, because supply is steadier than it is for the older heritage types.
Not every buyer wants the same finish, so 1121 basmati rice comes in four main forms:
· Raw: milled straight from paddy, with a lighter colour and a soft, delicate texture
· Steam: treated with steam before milling for a firm, clean grain
· Sella: parboiled and pale, popular for large kitchens because it resists breaking
· Golden sella: parboiled and a deeper golden shade, loved for its strong grain and good yield
Raw suits customers who want a light, soft bite. Sella and golden sella suit hotels and bulk cooking, where grains need to survive big pots and long holding times. As a Raw Rice Manufacturer in India, we mill all of these in our own units, so you can compare samples side by side.
Buyers often ask which one is better. The honest answer is that it depends on who eats it.
Traditional basmati rice means the heritage varieties such as Basmati 370 and Basmati 385. The plants grow tall, take longer to ripen and give lower yields. In return the rice has a stronger, nuttier aroma that many home cooks still prefer. The grain is long, but a little shorter than 1121.
1121 is longer and stretches more, so it wins on looks and yield per kilo. Its fragrance is softer. That is the trade-off.
Many importers stock both. They use 1121 for restaurants and biryani orders, and traditional basmati for customers who want the old-fashioned smell. As a Traditional Basmati Rice Exporter in India, we can ship both in a single order, so you do not need two suppliers.
Freshly harvested rice holds a lot of moisture. It smells nice in the bag but cooks soft and sticks together. After resting in a warehouse for months, the grain loses moisture, firms up and elongates properly when it meets hot water.
Aged 1121 cooks up longer, drier and fluffier, and it breaks less in the pot. That is why it is worth asking every supplier how long their rice has been aged. A cheap price on fresh rice often costs you more in complaints later.
We run two rice milling and processing units in Pakhana, near Taraori in District Karnal, Haryana. Sitting close to the farmers and mandis who supply paddy helps us keep quality steady. Every batch goes through the same stages:
1. Procurement and ageing: rice is bought from trusted farmers and mandis, then rested in warehouses.
2. Cleaning: dust, stones and impurities are removed.
3. Polishing: the grain is polished to a smooth finish.
4. Sorting and grading: broken and discoloured grains are taken out, and the rice is graded by size and quality.
5. Packaging: rice is packed in different sizes to keep it clean and fresh.
Quality checks run from procurement to packing and cover purity, hygiene and compliance with international standards. The product page for our 1121 range lists purity of 95%, maximum 2% broken grains and moisture up to 12%. Please confirm the latest figures with our team when you request a quote, as specifications can vary by lot and form.
Price should not be your first question. A 1121 Basmati Rice Manufacturer in India that runs its own mills controls polishing, sorting and grading, and that control is what keeps each shipment looking like the last one. Before you commit, go through this checklist:
· Ask how long the rice has been aged.
· Request a sample, then cook it and measure the stretch.
· Check grain length, broken percentage and moisture.
· Ask for copies of certificates.
· Look at the bags, since torn packing causes losses in transit.
· Confirm how shipping paperwork and dates are handled.
· Notice how quickly and clearly the supplier replies.
A supplier who answers all of this openly is usually one you can work with for years.
As a 1121 Basmati Rice Exporter in India, we try to be the supplier you do not have to chase. We mill the rice ourselves, so quality and pricing stay in our hands. One order can cover basmati, non-basmati and pesticide residue free rice, which saves you from juggling several vendors.
You also speak directly with senior people, our Director and International Sales Head, rather than a chain of agents. Aarush Food Grain has received a certificate of recognition for its commitment to quality and customer satisfaction, and more certificates are listed on our website. For many buyers, quick and clear communication matters as much as the rice itself.
Your customers will judge the rice in the pot, so these tips are worth printing on the pack or sharing on your website. Rinse the rice gently two or three times until the water runs mostly clear. Soak it for 20 to 30 minutes, then drain. Cook with a measured amount of water, stir as little as possible, and let the pot rest for about five minutes with the lid on before fluffing with a fork. Handled this way, aged 1121 basmati rice comes out long, dry and separate.
It is a long grain basmati variety developed at the Indian Agricultural Research Institute in Pusa. It is known for its very long, slim grain and for stretching to almost twice its raw length after cooking.
The cooked grains are long, dry and separate, which looks good on the plate and holds up in biryani and pulao. The stretch also means each kilo serves more portions.
Traditional basmati has a stronger, nuttier aroma and a slightly shorter grain. 1121 has a longer grain and stretches more, with a softer fragrance. Many importers buy both.
Raw rice is milled straight from paddy and is light and soft. Steam rice is treated with steam first. Sella is parboiled, so the grain is firmer and less likely to break during cooking.
Yes. Ageing lowers the moisture in the grain, so aged rice elongates more, cooks fluffier and breaks less than freshly harvested rice.
Look for a supplier that ages its rice, shares honest samples, shows certificates, packs well and replies quickly. A company with its own mills, such as Aarush Food Grain, usually gives you better control over quality.
Sample requests can be discussed with our team. Call or email us with your destination country and the specifications you need.
Ready to talk about your next order? Reach out for quotes, specifications and export details.
Aarush Food Grain Pvt. Ltd.
Galib Kheri Road, Village Pakhana, Taraori-132116, District Karnal, Haryana, India
Director, Ankit Gupta: +91 90177 77716
International Sales Head, Ashok Kumar: +91 82958 96035
Email: export@aarushfood.com
Website: https://www.aarushfoodgrain.in/
1121 basmati rice wins on length, stretch and looks, and it keeps winning when it is aged properly and milled with care. Pick a supplier who can explain how the rice was aged, show you the paperwork and answer the phone. Send us your requirement, including variety, quantity, destination country and packing preference, and we will take it from there.
