Rice & Grains

Dildaar Extra Long Basmati is long-grain aromatic rice selected for grain length, which is the thing that matters in a biryani where every grain has to stay separate and visible. Cooked properly the grains stretch out, stay firm at the centre and do not clump together. The aroma shows itself in the pot and settles as the rice rests. This is the 5kg pack.

Best for

• Dum biryani, where separate grains matter most
• Pulao, jeera rice and fried rice
• Plain steamed rice alongside a rich gravy

How to cook it

Rinse gently until the water runs clear, then soak for twenty to thirty minutes; soaking is what lets a long grain elongate instead of snapping. For plain rice, use one cup of rice to one and a half cups of water, bring it to a boil, cover and cook on the lowest heat for twelve minutes, then rest it ten minutes off the heat before lifting the lid. For biryani, parboil in plenty of salted water to about seventy per cent, drain, layer and finish on dum. Separate the grains with a fork, never a spoon.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening. Keep it airtight and away from strong-smelling spices, as basmati takes up other aromas readily.

Dildaar Sona Masoori is the medium-grain rice that most South Indian households cook every day. The grains are shorter and lighter than basmati, they cook soft, and they take up whatever goes on top of them instead of competing with it, which is exactly what is wanted under sambar, rasam or a curry. This is the full 10kg household sack.

Best for

• Everyday steamed rice with sambar, rasam and curries
• Curd rice, lemon rice and pulihora
• Pongal, and batter for idli and dosa

How to cook it

Rinse two or three times until the water runs mostly clear. Sona masoori carries more surface starch than aged basmati and turns gluey if you skip this. In a pressure cooker, use one cup of rice to two cups of water and cook for three whistles, then let the pressure fall on its own rather than releasing it. In an open pot, boil one cup of rice in four cups of water until the grains are soft and drain the excess. Fluff with a fork; stirring with a spoon mashes the grain.

Pack and storage

10kg sack. Store in a cool, dry place, sealed after opening. Decant into an airtight container and keep it off the floor; a couple of dried bay leaves in the container is the usual way to keep weevils out.

Dildaar Extra-Long Basmati in the 10kg sack is for kitchens that cook rice most days, or cook for a crowd. It is long-grain aromatic rice chosen for grain length: the grains elongate as they cook, hold their shape, and stay loose rather than sticking, which is what separates a proper biryani from a pot of savoury rice.

Best for

• Biryani and pulao for large gatherings
• Everyday steamed rice with curries and dal
• Fried rice and jeera rice

How to cook it

Wash the measured quantity gently until the water clears, then soak for twenty to thirty minutes before cooking. On the stove, one cup of soaked rice to one and a half cups of water, brought to a boil then covered on the lowest heat for twelve minutes, gives separate grains; leave it to stand another ten minutes before opening. For biryani, parboil to roughly seventy per cent in heavily salted water, drain well, layer over the meat and cook sealed on low heat. Always fork the rice apart rather than stirring it.

Pack and storage

10kg sack. Store in a cool, dry place, sealed after opening. Move what you are using into an airtight container and keep the rest of the sack closed, away from damp and away from spices whose aroma it will pick up.

Daawat Basmati Extra Long in the 5 kg green bag is the long-grain line Daawat is best known for. The grains are matured before packing, so they cook dry and separate and stretch noticeably in the pot rather than swelling and going soft.

The green bag is the Extra Long grade. It is a different grain from Daawat's Rozana and Super lines, which sit at different lengths and price points — worth knowing if you have cooked with those before and are expecting the same result.

Best for

• Biryani, where length and separation are the whole point
• Pulao and ghee rice
• Everyday steamed rice with dal, sambar or curry

How to cook it

Rinse two or three times until the water runs clear, then soak for 20 to 30 minutes — extra-long grains need the soak to cook evenly. Use about 1.5 parts water to 1 part rice, bring to the boil, cover and cook on low for 10 to 12 minutes, then rest for 5 minutes off the heat.

Pack and storage

5 kg green bag. Store somewhere cool and dry, sealed after opening.

Annam Idly Rice is a short, parboiled rice grown and milled specifically for batter, not for the table. Parboiling changes the starch so that ground with urad it ferments reliably and sets into idlis that are soft and spongy rather than dense.

Best for

• Idli batter, ground with whole urad
• Dosa, uttapam and paniyaram batter
• Adai and other ground rice tiffin dishes

How to cook it

This is a grinding rice. Rinse and soak it four to six hours, separately from the urad, then grind it slightly coarse, like fine semolina. Combine with smoothly ground urad at roughly three or four parts rice to one part urad, add salt and ferment eight to twelve hours somewhere warm until it has risen and smells faintly sour. Do not stir it down hard afterwards.

Pack and storage

5 kg bag. Store in a cool, dry place, sealed after opening.

India Gate Premium Basmati Rice is aged before milling, and that ageing is what gives it the long, slender grain and the clean aroma that lifts as soon as the pot comes to steam. The grains cook dry and separate and roughly double in length, so they hold their shape in a biryani instead of collapsing into the masala.

This is the Premium line — India Gate's everyday aged basmati, and the one most households cook with week to week rather than saving for special occasions.

Best for

• Biryani and pulao, where separate grains matter
• Jeera rice and plain steamed rice alongside dal or curry
• Fried rice, and any dish where the rice gets reheated

How to cook it

Rinse until the water runs clear, then soak for 20 to 30 minutes. Use about 1.5 parts water to 1 part rice. Bring to the boil, cover, and cook on a low heat for 10 to 12 minutes. Let it rest for 5 minutes before fluffing with a fork.

Pack and storage

5 kg bag. Keep in a cool, dry place and reseal after opening.

Annam Ponni Boiled Rice is parboiled Ponni, the staple table rice of Tamil Nadu. Parboiling before milling firms the grain, so cooked rice stays separate and does not go pasty, and it holds up well to being reheated.

Best for

• Daily steamed rice with sambar, rasam and kuzhambu
• Curd rice and lemon rice
• Lunchboxes, where it holds its texture for hours

How to cook it

Parboiled rice needs more water and more time than raw rice. Rinse twice, then pressure cook one cup to two and a half cups of water for three to four whistles, or boil it in plenty of water for about twenty-five minutes and drain. Soaking for thirty minutes first shortens the cooking and gives a more even grain.

Pack and storage

5Kg bag. Store in a cool, dry place, sealed after opening.

India Gate Sona Masoori is a medium-grain, lightly polished rice from South India — softer and more absorbent than basmati, and not trying to be it. The grains are shorter, cook fluffy, and take on the flavour of whatever they are served with, which is exactly why it is the everyday rice across Andhra, Telangana and Karnataka.

It is lighter to eat than a long-grain basmati, and the 10 kg bag is sized for a household that cooks rice most days.

Best for

• Everyday steamed rice with sambar, rasam or dal
• Curd rice, where a softer grain is what you want
• Lemon rice, tamarind rice and other South Indian rice dishes
• Idli and dosa batter, ground with urad dal

How to cook it

Rinse two or three times. Sona Masoori needs no long soak — 10 minutes is plenty. Use about 2 parts water to 1 part rice, or cook it in a pressure cooker for 2 to 3 whistles. It is more forgiving than basmati and reheats well.

Pack and storage

10 kg bag. Store in a cool, dry place, sealed after opening.

Daawat Basmati Extra Long in the 20 kg green bag, supplied with an extra 2 kg included — 22 kg in total. This is the bulk pack for households that cook rice most days, and for restaurants and caterers who want one grain they can rely on across the menu.

The grains are matured before packing, so they cook dry and separate and stretch noticeably rather than softening. The green bag is the Extra Long grade, a different grain from Daawat's Rozana and Super lines.

Best for

• Biryani in quantity, where every grain needs to stay separate
• Restaurant and catering service
• Households cooking rice daily who would rather buy once a season

How to cook it

Rinse until the water runs clear, then soak for 20 to 30 minutes. Use about 1.5 parts water to 1 part rice. Bring to the boil, cover, cook on low for 10 to 12 minutes, then rest for 5 minutes before fluffing.

Pack and storage

20 kg plus 2 kg free. Store in a cool, dry place. For a bag this size, decant what you need into a smaller sealed container and keep the main bag closed.

Annam Puffed Rice (Mumra) is rice puffed dry until it is light, crisp and almost weightless, sold plain and unsalted. It has little flavour of its own, which is exactly the point: it takes on whatever chutney, tempering or masala you mix through it and supplies the crunch. Straight from the pack it should snap rather than bend. If it has picked up any softness, spread it on a tray and warm it in a low oven or a dry pan for two or three minutes, then let it cool completely before using, which brings the crispness back.

Best with

• Bhel puri with onion, tomato and chutneys
• Chivda and other dry tempered snack mixes
• Jhal muri and quick masala mumra with peanuts

Pack and storage

400g pack. Store in a cool, dry place, sealed after opening.

Annam Sona Masoori is a medium-grain raw rice and the everyday table rice of Andhra, Telangana and Karnataka. Cooked grains are soft and slightly clingy rather than long and separate, which is exactly what you want under sambar, rasam or a curry.

Best for

• Everyday steamed rice with sambar, rasam or curd
• Lemon rice, curd rice and tamarind rice
• Pongal, bisibelebath and light pulao

How to cook it

Rinse two or three times until the water runs mostly clear. In a pressure cooker use one cup of rice to two cups of water for two whistles, then let the pressure drop on its own. In an open pot use one cup to two and a half and drain any excess. A twenty minute soak makes the grains a little softer and slightly quicker to cook.

Pack and storage

5 kg bag. Store in a cool, dry place, sealed after opening.

Annam Brown Sona Masuri is the same medium-grain South Indian rice left unpolished, so the bran layer stays on the grain. That gives it a tan colour, a firmer, chewier bite and a nuttier taste than white Sona Masoori, and it needs more water and more time in the pot.

Best for

• Everyday steamed rice with sambar, rasam or curry
• Curd rice and lemon rice, where the firmer grain holds up
• Pulao and one-pot rice dishes

How to cook it

Soak it for at least an hour before cooking; without a soak the bran keeps the grain tough. Pressure cook one cup with two and a half to three cups of water for four to five whistles and let the pressure fall naturally. In an open pot, boil in plenty of water for about thirty-five minutes and drain. Rest it covered for ten minutes before fluffing.

Pack and storage

5kg bag. Store in a cool, dry place, sealed after opening.

TRS Rice Flakes Medium (Poha) is parboiled rice rolled flat and dried, in the medium thickness — the all-purpose grade that softens without falling apart. This is the small 300 g pack, enough for a few breakfasts.

Best for

• Kanda poha and batata poha
• Chivda and namkeen mixes
• Dahi poha, and adding body to batters

How to cook it

Never soak it in a bowl. Tip the flakes into a sieve, run cold water over them for about fifteen seconds, and leave to drain five minutes — they soften further as they sit. A flake should crush easily between the fingers without turning to paste. Fold the drained poha into the tempering at the end with a flat spatula rather than stirring it about.

Pack and storage

300 g. Store in a cool, dry place, sealed after opening.

India Gate Seeraga Samba Rice is a fragrant small-grain rice variety from Tamil Nadu, named for its resemblance to cumin (seeragam). It has a distinctive earthy aroma and is prized for Ambur biryani and South Indian rice dishes.

• Small-grain aromatic variety unique to Tamil Nadu
• Traditional rice for Ambur biryani
  

Annam Red Parboiled (Matta) Rice is the bold, reddish-brown rice of Kerala, parboiled before milling with part of the red bran left on the grain. It has a distinctly earthy taste and a firm, chewy bite, and it is the rice that Kerala meals are actually built around rather than a substitute for white rice.

Best for

• Kerala meals with fish curry, sambar or thoran
• Kanji, the rice gruel eaten with pickle and pappadam
• Puttu and other ground rice preparations

How to cook it

It takes far longer than ordinary rice. Rinse, soak for an hour, then boil in plenty of water in an open pot for thirty-five to forty-five minutes until the grains are soft but still have bite, and drain. In a pressure cooker use one cup to three cups of water for five to six whistles. Keep the starchy drained water for kanji.

Pack and storage

5Kg bag. Store in a cool, dry place, sealed after opening.

ROYAL THAI RICE, long grain jasmine rice, 1kg

India Gate Excel Extra Long Basmati is the extra-long-grain line, chosen where grain length is the thing on show. The grains stretch out as they cook, stay separate and firm, and carry the clean basmati aroma that comes up as soon as the pot reaches steam. The 1kg pack suits a small household or a first try before committing to a sack.

Best for

• Biryani and pulao
• Jeera rice and plain steamed rice with dal
• Fried rice, where separate grains matter

How to cook it

Rinse until the water runs clear, then soak for twenty to thirty minutes; a long grain needs that soak to elongate rather than snap. Use about one and a half parts water to one part rice, bring it to a boil, cover and cook on the lowest heat for ten to twelve minutes. Rest it five minutes off the heat before lifting the lid, then separate the grains with a fork rather than stirring with a spoon.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, and keep it airtight and away from strong spices.

Udhaiyam Idly Rice is the short-grain parboiled rice used specifically for idli batter. Parboiling changes how the starch behaves, and that is why a batter ground from idly rice ferments well and steams into a soft, white idli, where the same recipe with ordinary raw rice gives a flatter, denser result.

Best for

• Idli batter, ground with whole urad dal
• Dosa and uthappam batter
• Plain steamed rice, where a firmer grain is wanted

How to cook it

For batter, soak four parts idly rice and one part urad dal separately for four to six hours, adding a teaspoon of fenugreek to the dal. Grind the dal first with cold water until light and airy, then the rice to a slightly grainy paste, and combine them by hand. Add salt, cover, and leave in a warm place for eight to twelve hours until risen. Steam idlis for ten to twelve minutes in greased plates.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.

India Gate Exotic Basmati is long-grain aromatic basmati in a 1kg pack, for kitchens that want a smaller quantity without dropping to broken or unaged rice. The grains cook dry and separate, lengthen in the pot, and give off the characteristic basmati aroma as the steam builds.

Best for

• Biryani and pulao
• Plain steamed rice alongside dal or a rich gravy
• Jeera rice and fried rice

How to cook it

Rinse until the water runs clear and soak for twenty to thirty minutes, which is what allows the grain to lengthen instead of breaking. Use around one and a half parts water to one part rice, bring to a boil, then cover and cook on the lowest heat for ten to twelve minutes. Leave it to stand, covered, for five minutes before opening, and loosen the grains with a fork. Salt the water rather than the cooked rice.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container away from strong aromas.

ROYAL THAI RICE, sticky rice, 1kg

Enjoy the authentic taste and aroma of India Gate Premium Basmati Rice 1 Kg, crafted from carefully selected long-grain basmati rice. Known for its naturally rich fragrance, fluffy texture, and extra-long grains, this premium rice enhances every meal, making it ideal for biryanis, pulao, fried rice, and everyday cooking.

Each grain cooks to perfection, remaining separate and non-sticky while delivering exceptional taste and quality. Whether you're preparing festive dishes or daily family meals, India Gate Premium Basmati Rice adds a touch of excellence to your dining experience.

Key Features

• Premium-quality long-grain basmati rice
• Naturally aromatic and flavorful
• Fluffy, non-sticky texture after cooking
• Ideal for biryani, pulao, fried rice, and daily meals
• Carefully selected and hygienically packed
• Consistent quality and taste
• Net Weight: 1 Kg

Storage Instructions

Store in a cool, dry place away from direct sunlight. Keep in an airtight container after opening to preserve freshness and aroma.

Experience the rich aroma and exceptional taste of India Gate Premium Basmati Rice 2 Kg. Carefully sourced from premium-quality basmati grains, this rice is known for its long, slender grains, delightful fragrance, and fluffy texture after cooking. Perfect for everyday meals and special occasions, it elevates dishes such as biryani, pulao, jeera rice, fried rice, and more.

The extra-long grains remain separate and non-sticky when cooked, ensuring restaurant-quality results at home. Whether you're preparing traditional Indian recipes or international rice dishes, India Gate Premium Basmati Rice delivers consistent quality and authentic flavor in every serving.

Key Features

• Premium-quality long-grain basmati rice
• Naturally aromatic with rich flavor
• Fluffy, non-sticky texture after cooking
• Ideal for biryani, pulao, fried rice, and daily meals
• Carefully selected and hygienically packed
• Consistent quality and taste
• Net Weight: 2 Kg

Storage Instructions

Store in a cool, dry place. Transfer to an airtight container after opening to maintain freshness, aroma, and quality.

India Gate Jeerakasala Rice is a fragrant short-grain rice from Kerala, also known as Kaima or Jeerakashala. Its aromatic profile and tender texture make it the traditional choice for Kerala biryani and ghee rice.

• Aromatic short-grain Kerala rice
• Perfect for Kerala biryani and ghee rice
  

Royal Orient Sushi Rice 1kg