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Introduction:    
Basmati Rice
“Basmati” is long grain aromatic rice grown for many centuries in the specific geographical area, at the Himalayan foot hills of Indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor, Basmati rice is unique among other aromatic long grain rice varieties.

Agro- climatic conditions of the specific geographical area as well as method of harvesting, processing and aging attribute these characteristic features to Basmati rice. Owning to its unique characteristics the “ scented Pearl” lends a touch of class that can transform even the most ordinary meal into a gourmet’s delight.
Varieties:  
The main varieties of Basmati rice as notified under the seeds Act, 1966 are Basmati 386 , Basmati 217 , Ranbir Basmati , Karnal Local/ Taraori Basmati, Basmati 370, Type-3 (Dehradooni Basmati), Pusa Basmati-1, Pusa Basmati 1121, Punjab Basmati-1, Haryana Basmati- 1, Kasturi and Mahi Sugandha.
Areas of Cultivation:  
The areas of Basmati Rice production in India are in the states of J & K, Himanchal Pradesh, Punjab, Haryana, Delhi, uttarakhand and western Uttar Pradesh.
Exports  
India is the leading exporter of the Basmati Rice to the global market. The country has exported 34,59,898.92 MT of Basmati Rice to the world for the worth of Rs. 19,409.38 crores during the year 2012-13.
Major Export Destinations (2012-13) : Iran, Saudi Arabia, United Arab Emirates, Iraq and Kuwait.