Basmati rice is a variety of long-grain rice, known for its fragrance, flavor, and slender grains. It is primarily grown in India and Pakistan, with India being the largest producer and exporter. Basmati rice is often used in dishes like biryanis, pilafs, and other rice-based delicacies, prized for its aromatic qualities and fluffy texture when cooked.

Key Characteristics of Indian Basmati Rice:

1. Aroma: Basmati rice is highly aromatic, with a nutty and slightly floral scent. This fragrance is due to the presence of a chemical compound called 2-acetyl-1-pyrroline.

2. Grain Length: The grains of Basmati rice are long and slender, typically measuring 6.61 to 7.50 mm. The grains elongate almost twice their length when cooked.

3. Texture: When cooked, Basmati rice is light, fluffy, and non-sticky, with each grain remaining distinct.

4. Aging: Basmati rice is often aged for several months to a year before being sold. Aging enhances its flavor, texture, and cooking quality.

5. Varieties: There are several varieties of Basmati rice, with popular ones including Traditional Basmati, Pusa Basmati, and 1121 Basmati. Each variety has its own unique characteristics, such as grain length and flavor profile.

6. Geographical Indication (GI): Indian Basmati rice has been granted a Geographical Indication (GI) tag, meaning that the name "Basmati" can only be used for rice grown in specific regions of India and Pakistan. This ensures the authenticity and quality of the rice.