Improve Cooking and Keep Food Quality
                     Improve Cooking and Keep Food Quality
Long Grain Basmati Rice
Basmati is the most popular example of a long grain basmati rice variety. Thin, 
delicate, and long, each grain of rice retains its shape and does not form lumps, 
ensuring that the Biryani or Pulao you cook will be fluffy. Jasmine rice, which is a 
Thai variety named for its flowery aroma, is a popular choice for making fried rice.
Basmati rice boils more quickly, 
cooks without sticking together, 
and keeps its shape. Because 
Biryani is made entirely of rice, 
this makes it the ideal rice to use 
in the meal. Rice grains that have 
been parboiled stick considerably 
more readily.
Himalayan Chef – Himalayan Parboiled Basmati Rice
Himalayan Chef Extra Long Grain Basmati Rice, which is grown in the Himalayan foothills, is one 
of the greatest varieties of rice available. It has extra-long grains, a nutty flavour, and a flowery 
aroma. This type of rice is distinct from other types of rice in that it is not sticky. When the beans 
are cooked, they stay separate, allowing sauces to coat and flavour each bean individually. 
Traditional basmati rice is wonderful because it cooks with minimal water absorption.