Punjabi Basmati Rice

Punjabi Basmati Rice – Premium Long-Grain Rice for Authentic South Asian Cooking

Punjabi Basmati Rice is a premium, long-grain aged basmati rice celebrated for its exceptional aroma, fluffy texture, and naturally elongated grains. Sourced from the fertile plains of Pakistan, this rice is a staple in South Asian kitchens and a go-to choice for anyone who takes their biryani, pulao, or everyday rice dishes seriously.

Each grain of Punjabi Basmati Rice is carefully selected and aged to enhance its natural fragrance and ensure perfect separation when cooked. Whether you are preparing a festive biryani for a family gathering or a simple weeknight dal chawal, this rice delivers consistent, restaurant-quality results every time.

Available in 5kg and 10kg packs, Punjabi Basmati Rice is ideal for families and households who cook South Asian food regularly and want great value without compromising on quality.

Why Choose Punjabi Basmati Rice?

• Extra-long grains – Grains elongate further upon cooking, giving dishes an impressive, authentic appearance.
• Naturally aromatic – A distinctive, delicate fragrance that fills the kitchen as it cooks.
• Aged for quality – Ageing reduces moisture content, resulting in fluffier, non-sticky grains.
• Versatile – Perfect for biryani, pulao, fried rice, khichdi, and plain steamed rice.
• Gluten-free & vegan – Naturally free from gluten and suitable for plant-based diets.
• Excellent value – Available in 5kg and 10kg sizes to suit every household need.

Ingredients & Composition

100% Pure Basmati Rice. No additives, no preservatives, no artificial flavourings. Pure, natural, premium-grade basmati rice.

Allergen information: Free from gluten. Produced in a facility that may handle other grains. Please refer to packaging for the most current information.

Country of Origin

Punjabi Basmati Rice is sourced from the Punjab region of Pakistan, one of the world’s most renowned basmati-growing regions. The unique soil, climate, and water conditions of Pakistani Punjab are what give this basmati its characteristic long grain, delicate aroma, and superior cooking quality.

How to Cook Punjabi Basmati Rice

Absorption Method (Recommended)

1. Rinse the rice 2–3 times in cold water until the water runs clear to remove excess starch.
2. Soak in cold water for 20–30 minutes – this helps the grains elongate fully during cooking.
3. Use a 1:1.5 ratio of rice to water (1 cup rice to 1.5 cups water).
4. Bring to the boil, then reduce heat to the lowest setting, cover tightly, and cook for 12–15 minutes.
5. Remove from heat and rest, covered, for 5 minutes before fluffing with a fork and serving.

For Biryani

Par-boil the soaked rice in salted, spiced water until 70% cooked (grains should still have a slight bite). Drain and layer over your marinated meat or vegetables. Seal the pot and finish on a low dum (steam) for 20–25 minutes for a perfectly layered, aromatic biryani.

For Pulao

Sauté whole spices in ghee or oil, add soaked rice and stock in a 1:1.5 ratio, bring to a boil, then cover and cook on low heat for 15 minutes. Rest for 5 minutes before serving.

Storage Instructions

Store in a cool, dry place in an airtight container away from moisture and direct sunlight. Properly stored, basmati rice keeps well for up to 2 years.