Raw (white) Basmati is milled directly from dried paddy. It cooks into soft, aromatic rice and is preferred in markets where cooking time and traditional texture matter.
Steam Basmati is steamed briefly before milling. The process hardens the grain slightly, improves milling yield and keeps more of the grain's natural nutrients, while retaining a whiter appearance than parboiled rice.
Sella (parboiled) Basmati is soaked and steamed under pressure before milling. The grain turns pale golden, becomes firmer and less prone to breaking, and cooks into separate, fluffy grains — the standard for many Gulf and African markets.
Processing choice affects cooking behaviour, shelf life, appearance and price. It should be decided with your end consumer in mind, not on price alone.
When requesting a quotation, always state the processing type alongside the variety (for example, '1121 Sella') — quotations for Raw, Steam and Sella of the same variety differ. GN Agro Traders quotes per specification, so naming the processing type up front speeds up an accurate offer.
Specifications, samples, packaging and quotations — handled per enquiry.