The most popular and exported Basmati variety. Known for its extra-long grain, rich aroma, and exceptional elongation after cooking. Ideal for biryanis and premium food services worldwide.

A classic heirloom variety that retains its authentic flavor and soft texture. Preferred in premium markets for its heritage, aroma, and natural fragrance. Cooks fluffy with a delicate bite.

A popular variety for its early maturity, long grains, and affordability. Cooks quickly and is widely used in hospitality, exports, and retail packaging.

A cost-effective option with medium-long grains, light aroma, and good cooking results. Suitable for bulk buyers and institutional use.

Often considered a non-basmati alternative to Basmati. It has a long grain and light fragrance, making it ideal for mid-range consumers.

An older, traditional Basmati variety grown in limited regions of North India. Known for its distinct aroma, soft texture, and authentic heritage taste. Often preferred by premium buyers looking for classic Basmati.

A popular medium-grain rice widely exported to Africa and Southeast Asia. Known for its firm texture, low cost, and high yield after cooking. Ideal for large-scale catering and daily use.

Lightweight and aromatic with low starch content, making it easy to digest. Commonly used in South Indian dishes like pongal, idli, and everyday meals. Highly demanded in the USA and Gulf countries.

A small-grain, fragrant rice mainly grown in Tamil Nadu. Resembles cumin seeds (jeera) in size. Rich in flavor, it is perfect for biryani and traditional Tamil cuisines.

Also called Palakkadan Matta, this red rice is rich in fiber and minerals. Known for its distinct earthy flavor and chewy texture, commonly used in Kerala and Sri Lankan cuisine.

Long-grain rice with a mild aroma and soft texture. Commonly used in Andhra Pradesh and Telangana for daily meals and export purposes.

Economical long grain rice variety used in large-volume institutional catering and mid-range markets. Available in raw and parboiled forms.