Dhatu Organic Brown Basmati Rice: Aromatic, Whole and UnpolishedBasmati is one of the most loved long-grain aromatic rices — its extraordinary fragrance, slender grains and elon... Read more ↓
Organic Brown Basmati Rice
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 107 kcal | 355 kcal | 5.3% |
| Protein | 2.3 g | 7.5 g | 4.5% |
| Total Fat | 0.8 g | 2.7 g | 1.2% |
| Saturated Fat | 0.2 g | 0.6 g | <1% |
| Unsaturated Fat | 0.6 g | 2.1 g | — |
| Total Carbohydrate | 21.9 g | 73 g | 7.3% |
| Dietary Fibre | 1.1 g | 3.8 g | 4.6% |
| Sugars | 0.2 g | 0.6 g | <1% |
| Iron | 0.5 mg | 1.8 mg | 3.2% |
| Calcium | 9.9 mg | 33 mg | <1% |
| Magnesium | 42.9 mg | 143 mg | 10.7% |
| Phosphorus | 99.9 mg | 333 mg | 10% |
| Zinc | 0.7 mg | 2.4 mg | 6% |
| Manganese | 0.6 mg | 2.1 mg | 15.8% |
| Thiamine (B1) | 0.1 mg | 0.4 mg | — |
| Niacin (B3) | 1.3 mg | 4.3 mg | — |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Basmati is one of the most loved long-grain aromatic rices — its extraordinary fragrance, slender grains and elongation on cooking make it the preferred rice of biryanis, pulaos and pilaf across the subcontinent and beyond. Dhatu's Brown Basmati goes further: it is aged Basmati delivered completely unpolished, with its bran and germ intact — giving you the iconic aroma and flavour of Basmati with the full nutritional profile of a whole grain.
The Basmati difference: The word "Basmati" comes from the Sanskrit "Vasmati" — meaning "fragrant" or "aromatic." The fragrance comes from a naturally occurring aromatic compound called 2-acetyl-1-pyrroline (2-AP), which is present in Basmati rice at concentrations up to 12 times higher than in ordinary rice. This compound cannot be artificially added — it is genetically inherent to true Basmati varieties grown in the Himalayan foothills.
Wash: Rinse gently 2–3 times. Soak: Soak in cold water for 30–45 minutes — this activates the grain and shortens cook time significantly. Cook: 1:2 rice:water ratio. Bring to boil, add a pinch of salt, reduce to lowest heat, cover tightly and cook 30–35 minutes. Remove from heat and rest 10 minutes — do not open the lid during this resting phase. Fluff gently with a fork.
Tip: For biryani, parboil the soaked brown Basmati for 12–15 minutes, drain to 70% cooked, then layer and dum-cook for 20 minutes. The result is individually separated, fragrant grains — the hallmark of a great biryani.
Chicken or mutton biryani · Matar pulao · Dal makhani with jeera rice · Khichdi · Curd rice · Tahdig (Persian crispy rice) · Steamed with ghee and cardamom · Thai-style fried rice (the long grain doesn't clump)
Dhatu sources Basmati exclusively from certified organic farms in the traditional Basmati-growing belt — Punjab, Haryana and Uttarakhand. We never blend rice varieties or add fragrance. What you get is 100% certified organic aged Brown Basmati, packed at its freshest.
