1121 Sella

Average milled grain length

Extra-long slender. Published variety data for PB 1121 report milled grain length in the 8.0–9.0 mm range; export contracts are normally written at 8.30 mm min average

Cooked grain length / elongation ratio

Cooked kernel about 21–22 mm; kernel elongation ratio about 2.0–2.7 — the highest recorded for any rice

Process class → applicable grade schedule

Parboiled: paddy soaked in water, heat-treated/steamed until the starch is fully gelatinised, dried, then husked and milled. Graded under AGMARK Schedule III, Milled Parboiled Basmati Rice

Variety

Pusa Basmati 1121 / Pusa Basmati 1509 / Pusa Basmati 1 — a variety notified as Basmati under the Seeds Act, 1966

Average milled grain length (AGL), before cooking

6.61 mm min to qualify as basmati at all; 7.1 mm and above may be marked "long grain basmati rice"; 1121 and 1509 run far longer (see grade encodings)

Length : breadth ratio

3.5 min

Average grain breadth

2.0 mm max

Average cooked grain length

12.0 mm min

Elongation ratio after cooking

1.7 min for raw / steam (non-parboiled); 1.5 min for sella (parboiled)

Average volume expansion ratio

More than 3.5

Moisture

13.0% max (AGMARK Special grade); 14.0% max (AGMARK Standard/General and FSSAI); 12–13% max is what Gulf contracts usually ask

Typical export specification for this grade. The binding specification is agreed in writing with the buyer before an order is confirmed, and every consignment is inspected against it before loading.

Pack sizes

1 kgs, 2 kgs, 5 kgs, 10 kgs, 20 kgs, 25 kgs Jute Bags; 1 kgs, 2 kgs, 5 kgs, 10 kgs, 20 kgs, 25 kgs Non Woven Bags; 25 kgs BOPP Bags; 10 kgs, 25 kgs PP Bags; 4.54 kgs, 5 kgs Pouch

20' Container

25 MTN

40' Container

28 MTN

Harvest months

October, November