Golden sella basmati is a parboiled long-grain basmati suited to cooking where separate grains are wanted. The grain type changes the final result and suits both simple and more involved recipes.
How to use it. Rinse and cook in water until tender; rest for a few minutes before serving. Once cooked, rest it for a few minutes before serving to settle the texture.
Best for. Regular cooking of biryani, pulao and curries. Measure portions for the number of people and the dish you are making.
Heer in a 10 kg format. Order from Barcelona for delivery to Spain and Portugal.