Basmati is a distinct class of long-grain aromatic rice grown in the Indo-Gangetic plains, protected by geographical indication status and defined by its natural fragrance, slender extra-long grain and dramatic elongation on cooking. Non-basmati covers everything else India exports - IR64, Sona Masoori, parboiled (sella) long grain, broken rice and more - graded chiefly by broken percentage rather than aroma. Basmati sells into premium retail; non-basmati moves in volume into institutional, wholesale and processing channels.
The short answer: what separates basmati from non-basmati
Four things define basmati as a trade category:
- Aroma: basmati carries a natural pandan-like fragrance from the compound 2-acetyl-1-pyrroline, present at noticeably higher levels than in ordinary rice.
- Grain length and shape: basmati grains are slender and extra long; approved varieties must meet minimum milled-grain length and length-to-breadth ratios under Indian basmati standards.
- Cooked elongation: basmati grains roughly double in length when cooked, staying separate and non-sticky - the quality that defines a good biryani or pulao.
- Geographical indication: basmati holds GI protection; only notified varieties grown in designated districts of north India (and parts of Pakistan, under its own system) may be sold as basmati, and Indian basmati exports are monitored through APEDA's contract registration system.
Non-basmati is not a quality judgment - some non-basmati varieties are excellent table rice - but a regulatory and commercial boundary. Everything outside the notified basmati list trades as non-basmati, usually specified by variety, processing form and broken percentage.
Main basmati varieties exported
- Pusa Basmati 1121: the dominant export basmati by volume, known for one of the longest milled grains in commercial rice and exceptional cooked elongation. Available as raw, steam and sella.
- Pusa Basmati 1 and newer Pusa lines: evolved varieties bred for yield and grain quality; widely shipped where buyers want recognised basmati character at a more accessible position than 1121.
- Traditional basmati: landrace types grown for generations in the basmati belt. Lower yielding and typically the most expensive, prized by connoisseur markets for aroma and texture rather than sheer grain length.
- Pusa Basmati 1509 and similar shorter-duration lines: quicker-maturing evolved varieties that have taken a growing share of export programmes.
All basmati export contracts from India are registered with APEDA, and shipments are usually supported by quality certificates confirming variety purity and grain parameters.
Main non-basmati varieties exported
- IR64 and similar long grains: the backbone of India's volume rice trade, shipped raw or parboiled, typically at 5% or 25% broken, into Africa, Asia and institutional buyers worldwide.
- Sona Masoori: a lightweight, aromatic-leaning medium-slender grain from south India, a staple for South Asian diaspora retail in the Gulf, North America and elsewhere.
- Parboiled (sella) long grain: non-basmati paddy that is soaked, steamed and dried before milling - hard, golden-to-cream grains that survive bulk cooking, heavily demanded in West Africa and the Middle East.
- 100% broken rice: a product in its own right for food processing, brewing adjuncts and animal feed, not merely a by-product.
Note that Indian export policy for non-basmati categories has changed several times in recent years - duties, minimum prices and category-level restrictions are set by government notification - so current policy should always be verified before contracting.
Forms and processing: raw, steam and sella
Both basmati and non-basmati are traded in three main processing forms:
- Raw: paddy milled without hydrothermal treatment. The most natural flavour and the whitest grain, but more fragile in milling and cooking.
- Steam: paddy briefly steamed before milling. Slightly firms the grain and improves lustre while keeping a near-raw appearance; popular for retail basmati.
- Sella (parboiled): paddy soaked and fully steamed so starch gelatinises inside the husk, then dried and milled. Grains become hard and translucent, brokens drop sharply, and the cooked grains stay firm and separate. Golden sella carries the light amber tint of the process; white or creamy sella is processed to a paler colour.
How grades are specified in contracts
Rice contracts define quality through measurable parameters rather than adjectives. The usual spec sheet covers:
- Broken percentage: the headline grade - 5% broken is a premium milled grade, 25% broken a common institutional grade, 100% broken a separate product.
- Average grain length (AGL): especially for basmati, where buyers often specify a minimum AGL for the milled grain.
- Moisture: commonly capped in the 12-14% range for milled rice.
- Admixture and purity: maximum percentage of other varieties or grains, critical for basmati authenticity.
- Damaged, discoloured and chalky grains: capped at low single-digit percentages in most specs.
- Foreign matter: typically a fraction of a percent.
These parameters are checked before shipment - our article on the rice consignment inspection process walks through how a lot is sampled and tested, and the broader regulatory steps are covered in our rice export procedure guide.
Which should importers choose?
The decision usually makes itself once the end market is clear:
| Parameter | Basmati | Non-basmati |
|---|---|---|
| Grain length | Extra long and slender; strong elongation on cooking | Varies by variety - long (IR64), medium-slender (Sona Masoori), broken fractions |
| Aroma | Naturally aromatic (2-acetyl-1-pyrroline) | Generally non-aromatic or mildly aromatic |
| Typical markets | Gulf, Europe, North America - premium retail and fine dining | Africa, Asia, institutional and wholesale channels; diaspora retail for Sona Masoori |
| Relative price position | Premium end of the rice market | Value and mid-market positioning, varying by variety and grade |
| Regulatory status | GI-protected; APEDA contract registration | Policy set by category; verify current notifications |
Premium retail brands, biryani-focused food service and gifting markets buy basmati - usually 1121 sella or steam for mainstream lines and traditional basmati at the top end. Institutional buyers, aid programmes, industrial food processors and price-sensitive retail buy non-basmati, where sella grades earn their keep in bulk cooking. Many importers run both in the same container programme.
Whichever class you buy, agree the Incoterm and payment mechanism alongside the spec - see our guides to Incoterms for agro exports and payment terms in international trade.
Frequently asked questions
Is 1121 a traditional basmati variety?
No. Pusa Basmati 1121 is an evolved (bred) basmati variety, not a traditional landrace. It is officially recognised as basmati and is prized for its extra-long grain and strong cooked elongation, which is why it dominates modern basmati export volumes.
What does sella mean in rice trading?
Sella is the trade name for parboiled rice: paddy that is soaked and steamed before milling, which hardens the grain and drives nutrients inward. Golden sella has a light amber tint from the process, while white (creamy) sella is steamed and then processed to a paler colour. Sella grains resist breakage and stay separate when cooked in bulk.
What does 5% broken mean in a rice contract?
It means the consignment may contain at most 5% broken grains by weight, with the balance whole grains. Broken percentage is the primary milling-grade parameter in rice contracts: 5% broken is a premium grade, 25% broken is a common institutional grade, and 100% broken is a distinct product for food processing.
Which non-basmati rice is most exported from India?
Parboiled non-basmati rice based on varieties such as IR64 is among the largest categories by volume, moving mainly to Africa and Asia. White long-grain rice, Sona Masoori for South Asian diaspora markets and 100% broken rice for food processing are the other significant non-basmati export categories.
Arcas Impex is an agro export house based in Belagavi, Karnataka, India, exporting rice, cashews, onions, green chillis and coffee to buyers worldwide. Explore our rice export range spanning basmati and non-basmati varieties in raw, steam and sella forms.
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