Have you ever thought about why biryani tastes better with basmati rice compared to other kinds?
The long, soft, and non-sticky basmati rice is fluffy.... and its aroma is also amazing! But all this does not happen just like that. There is a story of commitment & effort hidden behind each grain. So, what is the secret? How do India's best Basmati rice manufacturers ensure that the rice reaches your kitchen is absolutely perfect?
This is a journey that combines old farming methods and new technology. Let's see this interesting journey step-by-step.
You can't get good rice without a good start. The first step to get top-quality Basmati is to follow the essential things:
Choosing the right seed: Basmati Rice Manufacturers don't use just any seed. They search for specific Basmati seeds that are certified. The rice produced from these seeds has long grains distinguishing features, a soft texture, and a pleasant aroma.
Right Seed: The Original Basmati rice holds a special tag called Geographical Indication (GI) tag. The distinctive weather, soil, and water of that place give Basmati its unique taste and aroma. It is like a quality stamp from nature!
So, right from the beginning, the location itself promises quality.
When the rice plants are ready, there is no rush to harvest them. Timing is most important. If harvested at the right time, the rice grains have exactly the right amount of moisture (water). If harvested early, the grains remain weak. If harvested late, they can break easily. After harvesting, the raw rice is brought to the mill. And this is a very important checkpoint. Good companies check raw rice very carefully to ensure that it is free of moisture, rotten or broken grains. Only the best rice grains moves on to the next step.
The Magic of Aging: Good things take time
Now we come to the step that makes premium Basmati really special—aging Have you ever seen "Aged for 1 year" written on a Basmati packet? This is super important. Ageing is the process in which raw rice is stored in a safe, controlled place for a year or longer.
Why do we do this?
During ageing, rice grains become better. They become strong: The grains become tough and don’t get damaged when you cook them. The taste gets better: The aroma more pleasant and flavor gets richer. While cooking aged Basmati, the grains almost double in length while still being crisp.This is the secret of perfect rice.
Modern Mill: Where Technology Helps
After the aging process, the rice is just about ready for milling. At this stage, the creative and modern machines can help.
The first step is to take off the hard outer portion (husk). The remaining brown layer (bran) will be polished further to yield the white rice that most people are familiar with.
Length Graders: These machines grade the rice and remove the long, unbroken grains from the rice that is not whole.
Color Sorters: These are like robots with super eyes! They observe each eye with the tiniest of cameras. If a grain is supposed the wrong, ugly, or unworthy, a gust of wind can whisk it away in a split second!
This carefully done process ensures that the size of the rice in every bag is the same.
Last but not least
Before the rice is put into bags, it has to go through a final checking in the lab. Experts test the rice for Length of grain (before and after cooking), Moisture level, Aroma and Purity.
Every step of the process, from the selection of the seed to the final lab test, is done to bring the world’s best Basmati rice straight to your dinner table. It is the Basmati Rice Manufacturers’ dedication that distinguishes a good rice from an extraordinary one. So, what makes you sure you’re getting the best quality? Look for a name that is built on the trust of reputation assurance. One of the best Basmati Rice Manufacturers in India is Bansal Overseas and they combine decades of expertise along with strict quality control and a passion for excellence in delivering rice that is aromatic, perfectly aged, and appreciated across the globe.