Ask any top chef in Dubai, Riyadh or Doha right now what rice they trust for biryani and mandi, and nine out of ten will say the same thing: Pakistan Sella Basmati Rice. Not just any basmati – the parboiled, golden, extra-long 1121 sella that comes straight from the fertile fields of Punjab and Sindh. At Amir Rice Mills, we supply exactly that grade to hundreds of restaurants who swear by it.
The numbers don’t lie. In 2024 alone, Pakistan exported over 1.2 million tons of Pakistan Sella Basmati Rice to the Middle East source: REAP & TDAP reports. That’s more than double what we sent ten years ago. Chefs aren’t switching for fun – they’re switching because the results speak louder than marketing.
What Makes Pakistan Sella Basmati Rice Impossible to Beat?
Here are the real reasons Middle Eastern kitchens keep re-ordering from us:
· Extra-long grains that stay separate even after 45 minutes on dum – perfect for Emirati majboos and Qatari machboos
· Rich natural aroma that survives the parboiling process – something Indian sella often loses
· Golden color that makes every platter Instagram-ready without artificial colouring
· Higher swelling ratio – 1 kg raw rice easily becomes 4.5–5 kg cooked
· Consistent quality batch after batch – no mixed broken percentage surprises
A head chef at a 5-star hotel in Abu Dhabi told me last month on WhatsApp, “Brother, since we moved to your 1121 sella basmati rice, guests started taking photos of the rice before the lamb. That never happened before.”
People Also Ask
→ Is Pakistani sella better than Indian for biryani? Yes. Pakistani grains are longer (8.3–8.8 mm after cooking) and hold spices better.
→ Why is Pakistani sella cheaper than Indian right now? Better 2024 harvest + stable PKR = 10–12% lower prices with zero compromise on quality.
→ Does parboiled sella lose its aroma? Not when it’s processed the Amir Rice Mills way – gentle steam, 14% moisture, aged 18–24 months.
The Secret Behind the Perfect Golden Sella
Most people think the golden colour comes from chemicals. Wrong. It’s pure hydro-thermal treatment done right. We soak, steam, dry and polish in a 72-hour cycle that locks in nutrients and gives that signature colour. That’s why top rice mills in Pakistan still struggle to match this shade consistently.
Super Kernel vs 1121 Sella – What Do Chefs Actually Use?
Quick truth: Super Kernel is great for daily pulao. But when the order is 50 kg biryani for a royal wedding or VIP iftar, every single chef picks 1121 Sella Basmati Rice. Longer, bolder, and zero sticking issues.
Ready to Make Your Biryani Unforgettable in 2025?
If you’re a restaurant owner, caterer or distributor in UAE, Saudi Arabia, Qatar, Kuwait or Bahrain – stop gambling with average rice.
Message us today on WhatsApp +92-300-8640089 and ask for your free 5 kg trial bag of premium Pakistan Sella Basmati Rice from Amir Rice Mills.
We promise: once your customers taste the difference, they won’t let you serve anything else.
Because in 2025, the best Middle Eastern kitchens don’t just cook rice. They cook with Pakistan Sella Basmati Rice.
P.S. Limited trial bags available this month. First 50 inquiries get free delivery to Jebel Ali or Dammam port.
