1121 Extra Long · Parboiled (sela) basmati
Hima Sela
1121 Extra Long Grain Parboiled (Sela) Basmati Rice · 5 kg
Golden 1121 basmati, parboiled in the husk so the grain sets firm. It forgives a heavy masala and a long dum, which is why caterers reach for sela when the biryani has to feed a hall.
| Variety | 1121 Extra Long · Parboiled (sela) basmati |
|---|---|
| Average grain length | 8.4 mm (raw) |
| Best for | Biryani, Sindhi biryani, degh cooking for large numbers |
| Pack | 5 kg sealed bag with carry handle |
| Origin | Punjab, Pakistan |
| Storage | Cool, dry place, sealed after opening |
How to cook Sela
From the back of the bag
| Rinse | 3–4 times, until the water runs almost clear |
|---|---|
| Soak | 2 hours (or 45 minutes in warm water) |
| Water | 1 cup rice : 2¼ cups water (absorption) |
| Or boil & drain | 10–12 minutes, then drain |
| Dum (steam) | 15–20 minutes on the lowest heat |
Cook with Sela
