Basmati Rice Varieties Guide for Global Markets
This is a simple, practical global guide to basmati rice for all traders and food brands. It starts with the basics of how Basmati rice is classified worldwide: indica vs. japonica, long, medium, and short grain, plus aromatic and sticky types, so readers can understand why different grains suit biryani, sushi, risotto, or paella. Then it focuses on basmati, especially modern export workhorses 1121 and 1401, clearly explaining what 1121 golden sella, 1121 steam, 1401, 1121 dubar, and 1121 tibar mean in terms of grain length, processing, broken percentage, price segment, and ideal uses. The article shows how to read a spec sheet and test rice quality even as a complete newbie. Finally, it maps which rice each region prefers (UAE, GCC, Europe, USA, Australia, Asia, Japan, China, Korea, Southeast Asia) and links these choices to local cuisines like biryani, mandi, kabsa, sushi, risotto, and everyday table rice, helping readers choose the right variety for every market and menu.
Big Picture:- " How the World Classifies Basmati Rice ? "
Before going into 1121, 1401, dubar, tibar, it helps to understand the “universal language” of rice. Globally, rice is usually classified in three main ways:
1. By subspecies: Indica vs Japonica
Most of the world’s rice belongs to two subspecies:
- Indica rice
- Long, slender grains
- Cooks fluffy and non‑sticky (grains stay separate)
- Common in: India, Pakistan, Southeast Asia, most of Africa, much of Latin America
- Examples: Indian long-grain, basmati, Thai jasmine
- Japonica rice
- Shorter, rounder, fatter grains
- More sticky due to higher amylopectin starch
- Common in: Japan, Korea, northern China, parts of Europe (e.g., Italian risotto rice)
2. By grain length
Most countries also use grain length as a basic classification:
- Long grain: 4–5× longer than wide, stays separate and fluffy when cooked. Best for biryani, pilaf, jollof, fried rice, etc. Basmati and jasmine are long-grain types.
- Medium grain: 2–3× longer than wide, more moisture, and some stickiness. Good for paella, risotto, and Korean/Japanese everyday rice (Calrose-type).
- Short grain: Almost round, very sticky when cooked, used for sushi, Japanese gohan, and some desserts.
- Aromatic long‑grain: basmati (India/Pakistan), jasmine (Thailand, Cambodia, Laos).
- Glutinous / sticky rice (often short grain): used for mochi (Japan), zongzi (China), sticky rice desserts, and snacks in Southeast Asia.
- Colored rices: Red, black, purple, etc. Used for health and specialty markets.
- Once you know this framework, every region’s preference makes sense: biryani countries love long aromatic grains; sushi countries love short sticky grains, and risotto/paella countries use medium/short grains that absorb lots of stock.
What Is Basmati Rice, and Why Do 1121 / 1401 Matter?
- Very long, slender grains (7–8.5 mm+)
- Strong aroma (nutty, popcorn-like)
- Cooks long, separate, and fluffy – ideal for biryani and pulao
- GI-linked: grown mainly in specific regions of north India and Pakistan
- Over time, breeders developed “numbered” basmati varieties such as 1121, 1401, 1509, 1718, etc. Among these, 1121 and 1401 are major export workhorses today.
Understanding “1121 Golden”, “1121 Steam”, “1401”, “Dubar”, “Tibar”
For a new trader, these codes look confusing. In reality, each label has two elements:
1. Variety code – 1121, 1401 (genetic type of basmati plant)
2. Processing / grade – steam, 1121 Sella, golden, dubar, tibar (how it’s milled, how much is broken, and what it looks like)
1. Variety 1121 Basmati, the ultra-long global bestseller “best rice for biryani”.
1121 Basmati is a high-yield, ultra-long basmati developed in India in the early 2000s. It quickly became the most demanded export basmati.
Typical specs for 1121 basmati (full grain, export grade):
- Average grain length (raw): around 8.3–8.5 mm
- Elongation on cooking: up to about 2–2.5× length
- Broken: often 1–2% max for premium lots
- Moisture: usually under 12.5%
- Major markets: Europe, USA, Australia, Saudi Arabia, UAE, Kuwait, Egypt, Jordan, Oman, Bahrain, Yemen, Syria, Iraq, Libya, Turkey and Africa
- 1121 is produced in multiple processing types:
- Raw just milled and polished.
- Steamed paddy is steamed before milling.
- Sella (parboiled) paddy is soaked, steamed, and dried, best rice for biryani turns “creamy.”
- Golden Sella: Stronger parboiling gives a golden-yellow color
- All forms share the same genetic variety (1121) but have different colors, textures, and best uses.
“1121 steam” usually means steamed (not fully parboiled) 1121 basmati best rice for biryani:
- Colour: butter/light white (not golden)
- Avg grain length: about 8.35 mm
- Elongation: around 20 mm after cooking in some specs
- Broken: typically under 1–3%
- Moisture: under 12.5%
- Export markets: same as 1121 Golden, Europe, USA, Australia, GCC, North Africa
Usage: premium biryanis, pulao, catering, hotel buffets where a soft, fluffy, white grain is desired.
1121 Golden Sella Basmati Rice (“1121 Golden”)
“1121 golden” usually refers to 1121 Golden Sella Basmati, the best rice for biryani parboiled so that the grain becomes golden-yellow:
- Colour: bright golden-yellow
- Same variety (1121), similar length (8.3–8.5 mm)
- Broken: ~1–2% in premium grades
- Texture: firm, separate, excellent holding on buffet; doesn’t break easily
- Widely marketed as ideal for biryani and pulao
- Major export markets: Middle East (UAE, Saudi, Qatar, Iraq, etc.), Europe, USA, Australia, North Africa.
Usage: ultra‑premium biryani, mandi, kabsa, machboos; large banquets; QSR chains in GCC. The golden colour and strong aroma give “royal” presentation.
Variety 1401 Basmati Rice: Early‑maturing, slightly shorter than 1121
1401 Basmati is an improved aromatic hybrid basmati. It is early maturing and high yielding, with slightly shorter grains than 1121.
Typical specs:
- Avg raw grain length: about 7.3 mm
- For steam/sella: around 7.8 mm average length
- Elongation (steam): about 18.6 mm
- Broken: under 1–3% depending on grade
- Export markets very similar to 1121: USA, Australia, Saudi Arabia, Kuwait, Egypt, UAE, Jordan, Oman, Bahrain, Yemen, Syria, Iraq, Libya, Turkey
Processing forms: 1401 steam, 1401 sella, and 1401 golden sella, parallel to 1121.
Usage: also strong in the biryani/pulao segment, often slightly cheaper than 1121 but still premium. Good option for buyers balancing cost and length best rice for biryani.
What are Basmati Rice Dubar and Tibar ? “1121 Dubar, 1121 Tibar”
These are grading terms, not separate varieties. They tell you how much of the grain is broken during milling.
When paddy is milled, all grains are sorted by length:
- Full / Supreme / Long grain: Almost 100% full-length grains. (e.g., 8.3 mm for 1121)
- Dubar: Medium broken.
- Tibar: Slightly less broken than dubar (or vice versa depending on seller), best rice for biryani in practice, both are “broken size categories.”
- Mini / Broken / Rozana: Smaller broken fractions.
Key facts from industry sources:
- Tibar basmati: Grains are about 60–75% of full length, i.e., roughly three‑fourths the size of the original basmati grain; considered a broken‑grain grade.
- One supplier describes the Basmati Rice 1121 Dubar best rice for biryani range as short-grain broken 1121 Basmati Rice, widely used as an economical option for daily use but still aromatic.
- Tibar is frequently specified as 60–75% broken grains for daily household rice.
So for your list:
- 1121 Dubar: 1121 basmati variety, best rice for biryani but shorter/broken grains. Cheaper than a full Basmati Rice 1121.
- 1121 Tibar: 1121 basmati grains broken to about 60–75% of full length. Still aromatic and the best rice for biryani, but more economical.
Usage: Daily household rice (steamed rice, simple pulao, khichdi), catering where cost is more important than perfect length. Same flavor as 1121, but not the same visual as long-grain biryani rice best rice for biryani.
Simple Identification Guide for New Buyers
If you know nothing about agriculture but see a bag labeled “1121 Golden Sella Dubar”, how do you decode it?
How to read a basmati specification sheet
Most serious exporters show something like this (example from 1121/1401 specs):
- Variety / Commodity: e.g., “1121 Golden Sella Basmati Rice”
- Purity: e.g., 92–96% minimum (rest is allowed admixture of other Basmati Rice)
- Average grain length: e.g., 8.35 mm for 1121, 7.80 mm for 1401
- Elongation: cooked length, often 14–20 mm
- Broken: e.g., 1–2% max for full grain; much higher for dubar/tibar
- Moisture: under 12–12.5% is typical
- Damage/discoloured: often 0.5–1% max
- Foreign matter: Nil (stones and husk removed)
- Main export markets: listed for many product pages (you can see which markets they already serve)
For a beginner trader, this data is enough to compare suppliers.
Visual and label checklist
When you receive a sample or see a bag:
- Check the code: 1121 vs 1401
- 1121 will almost always look slightly longer and slimmer than 1401 in raw form.
- On the label, the variety name will clearly mention 1121 or 1401.
- Check processing type: raw / steam / sella / golden sella
- Raw/steam: white to ivory or butter-white.
- Creamy sella: pale cream color.
- Golden sella: clearly golden yellow.
- Check grain length
- Take 10–20 uncooked grains, place them on white paper, and compare their length roughly against a ruler.
- For 1121 full grain, you should see ~8 mm+ on average.
- For 1401, slightly shorter (~7.3–7.8 mm).
- Check broken percentage/grade.
- Full grain export grades: broken around 1–2% only.
- 1121 Dubar/Tibar: you will visibly see many shorter grains; grading docs mention 60–75% broken for tibar.
- Mini/small broken: grains are much shorter, close to fragments.
- Smell and cook test
- Good basmati has a strong, pleasant aroma even before cooking.
- Cook with a 1:2 rice:water ratio; high-quality basmati should elongate significantly and stay separate, not mushy.
If you follow these steps, you can identify basic quality and type even as a beginner.
Which Countries Prefer Which Basmati Rice Types, and Why?
Now connect these technical grades to real markets and cuisines.
Middle East & UAE
The Middle East (especially Saudi Arabia, UAE, Qatar, Kuwait, Iraq, and Iran) is one of the largest and most lucrative markets for Indian Basmati Rice.
- Top importers of basmati from India include Saudi Arabia, Iran, the UAE, the USA, the UK, Kuwait, and others.
- GCC consumers strongly prefer aromatic long‑grain basmati, particularly 1121 and 1401 in sella and golden sella forms for their aroma, length, and non‑sticky texture.
- Many exporters explicitly list Dubai/UAE, Saudi Arabia, Qatar, Kuwait, Iraq, etc. as main export markets for 1121/1401 Golden Sella.
Key cuisines/dishes in the UAE & Gulf that drive this demand:
- Biryani (Hyderabadi, Pakistani, Gulf-style) – requires very long, separate grains that hold shape. 1121 Golden Sella is considered a “gold standard” for premium biryani.
- Mandi / Kabsa / Machboos – Arabian rice-meat dishes where rice is cooked in meat stock with spices like cardamom, cloves, and cinnamon. Long aromatic Basmati rice gives visual and flavor impact.
- Pilaf / Pulao / Koshari variants in restaurants and catering.
Why golden sella/sella/steam are preferred in the UAE:
- Parboiling and steaming make grains stronger, so they do not break during large-scale cooking or holding on buffet lines.
- The golden color gives a luxury look, especially in banquets and QSRs.
- The rice can be soaked, boiled, mixed, and reheated without getting sticky – critical for hotels.
For everyday household use (especially price-sensitive expatriates), many traders also sell 1121 dubar/tibar or similar broken grades: same aroma at a lower price.
Indian Subcontinent (India, Pakistan, Bangladesh, Nepal)
In India/Pakistan, there is a dual system:
- Daily rice: non-basmati long-grain, local short-grain, or lower grades like tibar, dubar, and rozana for normal meals.
- Premium / festive rice: full-grain basmati (1121, 1401, traditional basmati) for biryani, pulao, and festival feasts.
Popular dishes using premium basmati:
- Biryani (Hyderabadi, Lucknowi, Sindhi, Pakistani)
- Pulao / Pilaf
- Jeera rice (cumin tempered)
- Fried rice with Indian-Chinese style
- Zarda / sweet rice in some regions
Here, cardamom is also used heavily in both rice and desserts, which aligns with GCC expectations when they import Indian basmati and spices.
Europe
Europe is very diverse in rice types:
UK & Northern Europe:
- The UK and other European countries are among the major importers of Indian basmati.
- Basmati Rice (especially 1121/1401 steam/sella) is sold heavily through ethnic shops and mainstream supermarkets for Indian/Pakistani curries, pilaf, and biryanis.
Typical UK/European home cook pattern:
- Basmati Rice: Indian, Pakistani, Persian, and some Middle Eastern dishes
- Jasmine: Thai and many East/Southeast Asian dishes
- Calrose / short-grain japonica: sushi, Japanese/Korean dishes
- Arborio/Carnaroli: Italian risotto
- Bomba / Calasparra / round Spanish rice: paella in Spain and Mediterranean restaurants
Mediterranean (Italy, Spain, France)
- Italy: uses Arborio, Carnaroli, and Vialone Nano—medium/short-grain japonica rice bred to release starch and become creamy, ideal for risotto.
- Spain: uses Bomba, Calasparra, and other round rices – short-grain yet non-sticky, can absorb 2–3× its volume in stock without bursting, perfect for paella.
These cuisines generally do not use basmati for their signature dishes because:
- Risotto/paella requires rice that absorbs a lot of stock and releases starch, leading to creamy or slightly sticky textures.
- Basmati is too dry and separate; it doesn’t create the desired mouthfeel.
However, Europe still imports a lot of Basmati rice for Indian, Pakistani, Middle Eastern, and “world cuisine” segments.
North America (USA, Canada)
The USA grows its own rice and also imports aromatic Basmati rice.
According to the US rice industry:
- US rice is classified by degree of milling, kernel size, starch content, and flavor.
- The USA grows:
- Long-grain (similar to many indica types)
- Medium-grain (including Calrose-type japonica)
- Short-grain
- US jasmine (aromatic long-grain grown in Arkansas, California, etc.)
- US basmati (aromatic long-grain, used similarly to imported basmati)
Consumer patterns (summarized from industry and cooking sources):
- Long-grain white/brown: everyday side dishes, Cajun/Creole jambalaya, Tex-Mex rice, simple steamed rice.
- Basmati / US basmati: curries, Indian/Pakistani dishes, some Mediterranean and Middle Eastern recipes.
- Jasmine: stir-fries, Thai curries, and general Asian-style rice.
- Calrose / medium-grain japonica: sushi, poke bowls, and some paella/risotto adaptations.
- Arborio/Carnaroli: risotto, rice pudding.
From an export perspective, 1121/1401 basmati (steam/sella) is used both by diaspora communities and mainstream premium consumers in North America.
Australia & New Zealand
Australia is a medium-grain powerhouse:
- Calrose-type medium-grain rice is widely grown and sold as “Australian Calrose.” ”.
- It is soft, slightly sticky, and mild in flavor and promoted as suitable for:
- Sushi rolls
- Paella and risotto
- Middle Eastern, Korean, and Spanish recipes.
Australia also imports basmati and jasmine for its large Asian and Middle Eastern communities and restaurants.
So:
- Everyday Aussie supermarket pattern: Calrose for general cooking, plus jasmine and basmati for specific cuisines.
- For your 1121/1401 exports, the main buyers will be ethnic wholesalers, restaurant suppliers, and premium retailers.
East Asia: Japan, China, Korea,
Japan
Japanese people mainly consume short-grain japonica rice:
- Referred to as “Japanese rice” or “uruchimai”; sticky, translucent grains.
- Premium cultivar Koshihikari dominates – widely grown and considered a “gold standard” table Basmati rice.
- Uses:
- Plain steamed rice (gohan) with daily meals
- Sushi rice
- Onigiri (rice balls)
- Donburi (rice bowls)
- Sake (using special brewer’s rice like Yamada Nishiki).
Japan does import some Calrose and other japonica from the USA/Australia but is not a major basmati consumer; basmati is more “exotic” there.
China
In China, rice preference is regionally split:
- South and east China: prefer long-grain indica, fluffy indica, and Basmati rice, good for stir-fries and daily meals.
- North and northeast: prefer japonica, shorter-grain, stickier rice.
Both are cooked as plain rice and served with many dishes. Sticky and glutinous rices are also used for zongzi, rice cakes, congee, etc.
China is more focused on its own indica/japonica varieties, basmati remains niche.
Korea
Korea mainly consumes japonica short/medium rice very similar to Japanese styles. Imported Calrose from the USA/Australia is also widely used as a substitute.
Southeast Asia
- Thailand, Cambodia, and Laos are famous for jasmine rice – a long-grain aromatic with floral smell, softer and slightly stickier than basmati.
- Used in Thai curries, stir-fries, and as daily rice.
- Glutinous (sticky) rice: used across Laos, northern Thailand, and Vietnam for desserts and savory snacks.
These markets naturally prioritize jasmine and local rice; basmati is imported but niche.
Africa & Latin America (High-level)
- Many African and Latin American countries consume long-grain indica-type rice as a staple – often non-aromatic.
- Dishes like jollof rice, pilaf, and arroz con pollo generally use long-grain basmati rice that cooks separately and fluffy.
- Basmati is premium in urban middle/upper segments or in Indian/Middle Eastern communities.
Matching 1121 / 1401 / Dubar / Tibar to Market Use
Now, linking your specific basmati lines to market needs:
1121 Golden Sella
Best suited for:
- GCC & Middle East: biryani, mandi, kabsa, machboos, high-end catering and hotels
- North Africa: premium rice dishes in hotels and restaurants
- Europe/UK: premium Indian restaurants and retail “extra long” biryani rice
- Markets needing durable grains that hold on buffet and reheat well
Why:
- Golden colour + very long grain + firm, non-sticky texture after cooking.
- Strong aroma; seen as luxury by consumers in UAE and Saudi.
1121 Steam
Best suited for:
- Hotels, restaurants worldwide wanting white, fluffy, aromatic long grain
- Indian/Pakistani restaurants in the West
- Retail premium basmati for everyday use in diaspora markets
- Chefs who want extra elongation but lighter colour than golden sella
Why:
- 8.35 mm average grain length, 20 mm elongation in some specs.
- Soft, fluffy, non-sticky, but less firm than golden sella; great as table rice.
1401 (Steam / Sella / Golden Sella)
Best suited for:
- Same markets as 1121 but slightly more price-sensitive
- Buyers wanting good length and aroma but lower raw material cost
- Blends (1401+non-basmati) in private-label products
Why:
- Still aromatic, 7.8 mm average length, good elongation.
- Exported to USA, Australia, GCC, North Africa etc..
- Early-maturing crop offers growers price advantage, passed partly to buyers.
1121 Dubar and 1121 Tibar
Best suited for:
- Retail “daily basmati” packs in India, Pakistan, Bangladesh and diaspora markets
- Institutional buyers (canteens, mass catering) where aroma matters but extreme length is not necessary
- Blends with full-grain basmati to lower cost
Why:
- Same aroma and flavour as 1121, but shorter/broken grains (60–75% of full length for tibar).
- Much more economical; still good eating quality for plain rice, simple pulao, khichdi.
Cuisine Mapping Cheat Sheet (For Your Article)
You can use something like this table in your article for readers from different regions:
| Region / Country | Typical Rice Types | Famous Local Dishes | Best Basmati Grades to Pitch |
|---|---|---|---|
|
UAE / GCC |
Long-grain basmati (1121, 1401, Super Kernel), some non-basmati |
Biryani, Mandi, Kabsa, Machboos, Pulao |
1121 Golden Sella, 1121 Steam, 1401 Golden Sella; dubar/tibar for price-conscious |
|
Saudi / Qatar / Kuwait |
Same as UAE; strong move towards aged basmati |
Large-format biryani, catering, family feasts |
Aged 1121/1401 sella/golden sella |
|
India / Pakistan |
Basmati for special; non-basmati, and broken basmati daily |
Biryani, Pulao, Jeera Rice, Zarda |
Full 1121/1401 steam/sella; 1121 dubar/tibar as everyday options |
|
UK / Europe (N) |
Basmati, jasmine, Calrose, medium/short-grain |
Indian curries, pilaf, kebab platters |
1121 Steam/Sella, 1401 Steam/Sella; private label dubar/tibar |
|
Italy |
Arborio, Carnaroli (japonica) |
Risotto, arancini |
Basmati only for “world food” shelves; focus more on other EU |
|
Spain |
Bomba, Calasparra, round rice for paella |
Paella, arroz caldoso |
Niche basmati for Indian/Middle Eastern restaurants |
|
USA / Canada |
Long-grain, US jasmine, US basmati, Calrose, Arborio |
Jambalaya, Tex-Mex rice, sushi, risotto |
1121/1401 Steam/Sella to Indian/Middle Eastern channels; value-grade dubar/tibar for ethnic retail |
|
Australia / NZ |
Calrose medium-grain, jasmine, basmati |
Sushi-style rolls, Asian stir-fries, paella |
1121/1401 Steam/Sella for ethnic and premium; broken grades for price plays |
|
Japan |
Japonica short-grain, Koshihikari etc. |
Sushi, onigiri, donburi, mochi |
Basmati mostly niche / specialty |
|
China |
Indica long-grain (south), japonica (north) |
Plain rice, fried rice, congee, zongzi |
Basmati niche; aromatic story may appeal to some urban restaurants |
|
SE Asia (Thai, Viet, etc.) |
Jasmine long-grain, glutinous rice |
Thai curries, fried rice, sticky rice desserts |
Basmati positioned as premium “Indian / Middle Eastern rice” |
Buyer’s Practical Checklist (For Your Article’s Conclusion)
To make the article actionable for importers, you can end with a short checklist:
Decide cuisine and usage first
Biryani / mandi / kabsa / machboos → 1121 or 1401 Golden Sella / Sella / Steam
Everyday household basmati → 1121 Steam, Creamy Sella, or Dubar/Tibar
Price-sensitive institutional → 1121 Dubar, 1121 Tibar or blends
Ask supplier for these key specs:
Variety: 1121 or 1401 (or others)
Processing: raw, steam, sella, golden sella
Average grain length (mm)
Broken %, moisture %, foreign matter (Nil), damage/discoloured %
Purity % and natural admixture %
Ageing (how many months/years stored)
Major existing export markets for that same SKU
Always test-cook samples
Check elongation (how long grains become)
Check stickiness vs fluffiness
Check aroma and flavour both plain and with spices (cardamom, cloves, etc.)
Simulate actual kitchen conditions (large batch, holding on hot plate, reheat).
Match grade to customer expectations
High-end restaurants and supermarkets → full-grain 1121/1401 with low broken, consistent colour, clear branding.
Wholesale and hypermarkets in price-sensitive areas → dubar/tibar variants with honest labelling.
FAQ (Frequently Asked Questions)
Q1. What are the main global types of rice?
The main types are long‑grain indica (like basmati and jasmine), short/medium‑grain japonica (like sushi, Calrose, Arborio, Bomba) and specialty rices such as glutinous, red and black rice.
Q2. What is basmati 1121 rice?
Basmati 1121 is an extra‑long‑grain aromatic rice variety from India and Pakistan, famous for its strong aroma, very long grains and fluffy, non‑sticky texture after cooking.
Q3. What is the difference between 1121 golden sella and 1121 steam?
Both are 1121 basmati, but golden sella is parboiled and has a golden‑yellow colour with a firmer grain, while steam rice is steamed before milling, stays white and cooks softer and fluffier.
Q4. What is 1401 basmati rice?
1401 is an early‑maturing basmati variety with slightly shorter grains than 1121, good aroma and elongation, widely used as a premium but slightly more economical alternative for biryani and pulao.
Q5. What do dubar and tibar mean in basmati rice?
Dubar and tibar are grading terms for broken basmati grains. Tibar and dubar contain shorter broken grains than full basmati, making them more affordable for daily use while keeping basmati aroma.
Q6. Which countries prefer 1121 golden sella basmati rice?
1121 golden sella is especially popular in Middle Eastern and Gulf markets such as UAE, Saudi Arabia and Qatar for dishes like biryani, mandi, kabsa and large hotel or catering operations.
Q7. Which rice types are common in the USA and Europe?
The USA and Europe commonly use long‑grain rice, basmati, jasmine, medium‑grain Calrose, as well as Arborio, Carnaroli and Bomba for dishes like risotto and paella.
Q8. What rice do Japan, China and Korea usually eat?
Japan and Korea mainly eat short/medium‑grain japonica rice that is sticky and good for sushi and rice bowls, while China uses both long‑grain indica (south) and shorter japonica (north), plus sticky rice for snacks and desserts.
Q9. Which rice is best for biryani, mandi and kabsa?
Long‑grain aromatic basmati such as 1121 or 1401, especially in steam or golden sella form, is preferred for biryani, mandi and kabsa because the grains become very long, separate and fragrant.
Q10. How can a beginner identify good quality basmati rice?
Check the variety name (e.g., 1121, 1401), average grain length, broken percentage, colour (white vs golden), aroma when raw and how much the rice elongates and stays separate after a simple cooking test.