Brown Basmati Rice | Pack of 2 | Soil Origin

Unpolished brown basmati from the Uttarakhand foothills — long, slender grains with the bran layer still on. That bran gives it a nutty flavour, a chewier bite and a longer cooking time than white basmati. It suits everyday pulao, biryani and plain steamed rice for households moving to whole grains. Sold as a pack of two.

Key Features

• Whole-grain basmati: bran retained rather than milled away.
• Long slender grains: the aroma and elongation basmati is known for.
• Nutty, firmer texture: holds up in pulao and biryani without going mushy.
• Uttarakhand foothills: sourced from growers in the region.

Ingredients

Brown basmati rice.

How to Use

Rinse until the water runs clear, then soak for at least 45 minutes — brown rice needs it. Cook with roughly two and a half parts water to one part rice, either in an open pot for 35 to 40 minutes or in a pressure cooker for three to four whistles. Rest for five minutes before fluffing.

Product Details

• Pack: 2 units
• Type: unpolished long-grain brown basmati
• Origin: Uttarakhand foothills
• Storage: airtight container away from heat and moisture

Good to Know

Brown rice carries natural oils in the bran, so it has a shorter shelf life than white rice and can turn stale-smelling if kept for a very long time in a warm kitchen. Grain colour varies from light tan to deeper brown by harvest.

FAQs

Why is my rice still hard?

Almost always too little soaking or too little water. Give it a full 45-minute soak and add extra water compared with white rice.

Will it work for biryani?

Yes, and it holds its shape better than white basmati. Parboil it longer before layering.

Does it smell as fragrant as white basmati?

The aroma is there but quieter, because the bran layer mutes it slightly.

Country of Origin: India Sold by: Soil Origin Fulfilled by: EarthBased