The lush green fields of paddy have been producing the same basmati rice for centuries now, the world’s authentic source found in the Punjab province and at the foothills of Himalayas. It is a combination of rich soil, pure water from Mountain Rivers, and the unique climate that together creates the perfect environment for basmati rice. The rice so produced are suitable for vegetarians, don’t contain any artificial preservatives and are sodium-free, cholesterol-free, and gluten-free.
As the weather warms in June, through to the start of autumn in November, the farmers lovingly cultivate their crop of Basmati rice.
From the initial seed to transplanting of the saplings in to the paddy fields, we treat our rice with utmost love and care.
Before the weather turns cold and after the crop reaches maturity, the rice sheaves are harvested manually. After the rice has been harvested, it undergoes the threshing process to loosen the hulls.
The ‘rough rice’ or ‘paddy’ as it is now known is then cleaned to remove stones, loose stalks and chaff. The rice is then slowly dried by passing through warm air to remove any moisture.
The next stage of processing is the removal of the outer husk and separation of white and brown rice. Brown Rice is where the bran layer is kept intact, whilst white rice goes through to the next stage of the milling process. Here, the rice is ‘polished’ to remove the bran layer and expose the white grain of basmati rice.
Once the rice has been graded and any broken rice removed, they are stored in state-of-the-art silos for a specific number of years and shipped across the UK.
Our perfectly aged basmati rice yield longer grain, intense aroma, soft texture, and distinct flavour when cooked.
