India Gate

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.

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.

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
  

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
  

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 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.

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.

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.

Pack of 4 × India Gate Seeraga Samba Rice 5kg.

Pack of 2 × India Gate Premium Basmati Rice 1kg.

India Gate Classic Basmati is long-grain aromatic basmati in a 1kg pack, the size to keep on hand for a biryani at the weekend rather than for daily cooking. The grains cook separate and dry, elongate as they soften, and hold their shape well enough to be layered and reheated without turning to paste.

Best for

• Biryani, where the grains must stay distinct
• Pulao, jeera rice and plain steamed rice
• Fried rice made from rice cooked the day before

How to cook it

Rinse until the water runs clear, then soak for twenty to thirty minutes. Use about one and a half parts water to one part rice, boil, cover, and cook on the lowest heat for ten to twelve minutes, then rest it for five minutes before opening the pot. For biryani, parboil in generously salted water to about seventy per cent, drain, and finish on low heat under a sealed lid. Always fork the rice apart rather than stirring it.

Pack and storage

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

India Gate Excel Extra Long Basmati in the 5kg pack is the size for a household that cooks rice regularly rather than occasionally. It is the extra-long-grain line: grains that lengthen visibly on cooking, hold firm at the centre and stay loose in the pot, which is what a biryani needs if the rice is not to collapse into the masala.

Best for

• Biryani and pulao for a full table
• Everyday steamed rice with curry and dal
• Jeera rice and fried rice

How to cook it

Wash gently until the water clears and soak for twenty to thirty minutes before cooking. For plain rice, one cup of soaked rice to one and a half cups of water, boiled then covered on the lowest heat for ten to twelve minutes, with five minutes of resting before opening. For biryani, parboil in plenty of salted water to roughly seventy per cent, drain well, layer and finish sealed on low heat. Fork the grains apart at the end.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening. Keep it in an airtight container away from damp and strong-smelling spices.