1121 Sella Rice (also called 1121 Sella Basmati). During processing, the paddy is soaked, steamed, dried, and then milled, which gives the grains extra strength and a slightly golden or creamy color.

Main characteristics:

• Extra-long grains (about 8.2–8.4 mm raw).
• Grains can reach around 20–22 mm after cooking.
• Firm, non-sticky texture with excellent grain separation.
• Holds its shape well during cooking and reheating.
• Commonly used for biryani, kabsa, mandi, and pulao.