Known to be the world’s most precious rice strain, basmati has special meaning for us at Trilokpati. It is one of the most treasured grains, and is gown only once a year in the Indo-Gangetic Plain beneath the Himalayan sub ranges. The fertile alluvial soil, fresh and cold air and the seat water from the ranges contribute primarily to the unique characteristics associated with the grain. It is a remarkably long variety of rice and has a distinct aroma and discrete nutty taste. When cooked, the Basmati is longer, lighter and fluffier than standard white rice, and does not stick together.
Like Champaign, of Champaign, Basmati also is geographically indexed to the northern region on the Indian Sub-continent, which includes basmati growing areas in the states of Uttrakhand, Punjab, Haryana, Uttar Pradesh, and adjoining areas of Jammu, Kashmir, Himanchal Pradesh and Delhi.
Quite like wine, it gets better with age. We age basmati from a minimum of one to two years, to enhance and intensify its test, aroma and cooking characteristics. Under good conditions, it keeps well for up to 10 years. Old rice cooks up fluffy, with separate grains and releases a pleasant aroma.
Basmati can be consumed in the multiple forms listed below. The consumption is typically based on recipe, eating habits, health needs and cultural geographical usage.
Trilokpati Basmati rice being a rich and unforgettable blend of tradition and exotic produce optimizes the spirit of a unique and incredible India. We bring the finest of basmati rice to the global palate by bringing unbridled joy to the faces of millions of our consumers worldwide.
Focused quality of highest order and undying faith,Trilokpati has stormed to new heights and emerged as an undisputed market leader. Trilokpati is one of the largest rice manufacturing companies of India by any standards. Backed by a team of visionaries and committed professionals the company has carved a niche for itself and is all set to acquire new ventures world over.
The world’s most relished Basmati rice is cultivated in the foothills of Himalayas. Soil and climate of the region account for the unique aroma, taste and texture of basmati rice. The word ‘Basmati’ comes from the Hindi language, meaning ‘Queen of Fragrance’. Basmati has a fine aromatic flavor with long and slender grains. Its perfumed, nutlike flavor and aroma can be attributed to the fact that the grain is aged, to decrease its moisture content. When cooked, it swells only lengthwise, thereby resulting in long slender grains that are dry, separate and fluffy.
There is a multitude of variants available and the famer level. For ease of selection, they are typically categorised in the following 3 broad ways.
- Pusa 1121 Basmati
- Pusa Basmati-01
- Pusa Traditional Basmati
- Parboil rice
- Parimal rice
Pusa institute in Delhi is a commonly referred name for the Indian Agricultural research institute (IARI) New Delhi. IARI is one of the premier research institute of India Council of Agricultural Research, which comes under the Ministry of Agriculture, Govt. of India. It is headed and managed by India’s top scientists who work continuously on maintaining optimal genetic pedigree of India’s agricultural seeds.
Trilokpati would like to play a pivotal role in commercialization of this variety and introduced it to the world in its brand, which met with tremendous success.