The same paddy variety — 1121 or 1509 basmati — can be milled into three completely different products. Sella is parboiled, Steam is steam-processed, Raw is the natural milled grain. They look different on the shelf, cook differently, and serve different markets. Most first-time importers don't realise this until they receive their first sample lot.
Sella basmati (parboiled)
Sella is the parboiled form. Paddy is partially boiled in the husk before milling — the steam pushes nutrients into the grain and gelatinises the starch. The result: a hardened grain that's golden-yellow in colour (sometimes called "Golden Sella" when the colour is deep), holds shape through long cooks, and has higher water absorption capacity than the other forms.
Gulf retail, biryani chains, food-service, and any market where the cooked grain has to survive a chafing dish for service — Sella is the spec. It is also the longest-shelf-life form, holding 18–24 months at the importer's warehouse.
Steam basmati
Steam basmati is milled and then gently steam-processed — not parboiled. The grain stays creamy-white (not golden) but picks up some of the cooking-stability of Sella. Aroma retention is excellent, and the grain holds shape well. It's the in-between product.
Premium retail in markets that resist golden-coloured rice (Singapore, some retail segments in Malaysia, UK Indian-diaspora retail) prefer Steam. HoReCa biryani chains use it when they want the aroma of Raw with the cook-stability of Sella.
Raw basmati
Raw is the natural milled white grain — no parboiling, no steam treatment. Maximum aroma, softer cooked grain, shorter shelf life (12–18 months), and the lightest visual presentation. The traditional choice for Iranian and Iraqi cuisine (chelow, polo, tahdig), Indian-diaspora retail in the UK and USA, and any application where aroma is the headline spec.
Cooking behaviour at a glance
| Form | Colour | Cook time | Water ratio | Cooked grain |
|---|
| Sella (parboiled) | Golden | 20–25 min | 1:1.8 | Firm, separate, holds shape |
| Steam | Creamy white | 18–22 min | 1:1.7 | Firm-medium, separate |
| Raw | Bright white | 12–15 min | 1:1.5 | Soft, fluffy, aroma-forward |
Price ladder (indicative, USD per MT, 2026)
| Form (1121) | FOB price band |
|---|
| 1121 Golden Sella (deep colour) | $1,400–$2,400 |
| 1121 Creamy Sella | $1,200–$2,100 |
| 1121 Steam | $1,100–$2,000 |
| 1121 Raw | $1,000–$1,900 |
Prices fluctuate with crop year, ageing inventory and freight markets — confirm against a current PI before booking.
Which to buy
- Gulf retail premium, biryani HoReCa → Sella (Golden for SA/UAE, Creamy for QA/OM).
- Singapore, Malaysia, UK Indian retail → Steam.
- Iran, Iraq, traditional preparations → Raw.
- Mixed cuisine private label → ship 2 SKUs (Sella + Raw) in the same FCL.
Frequently asked
- Why is Sella golden?
- Parboiling forces nutrients and some pigments from the bran into the endosperm. Deeper parboil = deeper golden. Buyers can specify Golden, Creamy or Lightly Coloured on the cuttest.
- Does Sella taste different from Raw?
- Slightly. Parboiling gelatinises the starch and reduces the buttery aroma. Sella has a fuller, denser mouth-feel. Raw is lighter and more aroma-forward. Most casual buyers won't notice; chefs and connoisseurs do.
- Can I ship Sella, Steam and Raw in the same container?
- Yes. Multi-SKU FCLs are common — each variant ships in its own lot ID with its own COA. We consolidate at Mundra or Kandla.