Sella Basmati Rice

Sella, also called parboiled basmati, is soaked and steamed before milling. The process hardens the starch, so the rice cooks up firmer, longer and less sticky than raw basmati. Golden sella has a deeper amber colour from longer steaming, while creamy sella, sometimes sold as white sella, is paler. Caterers and wedding kitchens favour both because they forgive a few extra minutes on the heat and hold well in a warmer.

On the plate, sella differs from ordinary basmati in a few ways. It has a little less aroma and a chewier, more distinct grain, and it will not clump even when stirred into a heavy masala. That makes it the better choice for Karachi and Hyderabadi biryani, mandi, pulao for a crowd and any rice that must be reheated the next day. Extra long sella grades look the most dramatic on a serving platter.

Sella needs a longer soak than ordinary basmati rice, at least forty five minutes, and slightly more water. Boil it in a large pan of salted water with a bay leaf and a few cardamom pods, drain it just short of done, then finish it under a lid. For more long grain options see basmati and long grain rice and easy cook rice.