Basmati rice
Looking for basmati rice that smells the way it should and cooks into long, separate grains? At Tukwila you'll find Indian and Pakistani long-grain basmati from Tilda, Daawat, Banno and… 39 Products
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Tilda Broken Basmati Rice
Only 1 left in stock
€28.83€35.99
€1.44 / kg
Shipping €10.49 (heavy parcel, never free)
0
Daawat Broken Basmati Rice
Only 3 left in stock
€24.89€35.99
€1.24 / kg
Shipping €10.49 (heavy parcel, never free)
0
Sagar Extra long grain xxl Basmati Rice
Only 2 left in stock
€42.93€55.97
€2.15 / kg
Shipping €10.49 (heavy parcel, never free)
0
Ganga golden Sella long grain Basmati Rice-1121
Only 1 left in stock
€54.93€69.99
€2.75 / kg
Shipping €10.49 (heavy parcel, never free)
0
Basmati rice
Looking for basmati rice that smells the way it should and cooks into long, separate grains? At Tukwila you'll find Indian and Pakistani long-grain basmati from Tilda, Daawat, Banno and Ganga, from everyday bags to big sacks for large households, mosque kitchens and community events. "Basmati rice 20kg" is one of the searches we see most often, and it makes sense: in many South Asian homes rice is on the table every single day.
Basmati comes in a few styles. Aged long-grain rice lengthens as it cooks and is the one to reach for when making pulao, jeera rice or a biryani with a good masala. Broken basmati from Tilda or Daawat is the practical everyday choice for khichdi, kheer or plain rice with dal. Sella basmati is parboiled, holds up well during long steaming and is a favourite in Pakistani kitchens.
Prefer short-grain Bengali fragrant rice? Have a look at chinigura and gobindobhog. Every variety sits in our rice and flour range, shipped with GLS or ready to pick up in Dresden-Neustadt.
How to choose the right basmati
- For biryani and pulao: go for extra-long aged basmati or sella. Good grains are slim, even in size and slightly opaque rather than glassy.
- For everyday meals: broken basmati cooks faster and works well for khichdi, rice pudding and as a side for moong dal.
- Rinse and soak: wash the rice three or four times until the water runs almost clear, then soak it for 20–30 minutes so the grains are less likely to break.
- Storing big sacks: decant the rice into airtight tubs and keep them somewhere cool and dry, away from the cooker.
Our step-by-step guide to perfect basmati covers water ratios and timings in detail. A spoonful of ghee stirred in at the end gives the rice a lovely gloss and a rich, nutty aroma.
Frequently asked questions
What's the difference between basmati and broken basmati?
Broken basmati is made of grains that broke during milling. It smells much the same but turns softer and cooks faster. Use whole long grains for biryani and pulao, and broken basmati for khichdi, kheer or rice with dal.
What does sella basmati mean?
Sella is parboiled basmati: the paddy is steamed before husking. The grains look slightly golden, need a few extra minutes of cooking and stay firm and separate, even during the long dum stage of a layered biryani.
Can I order large sacks of basmati online?
Yes, we stock basmati in large packs as well. We ship all over Germany with GLS, and delivery is free on orders from €39.99. Dresden locals can simply carry a sack home from our Neustadt shop.
How should I store basmati rice?
Keep it airtight, cool and dry, ideally in tubs or tightly sealed buckets. That protects the aroma and keeps out moisture and pantry pests. Cool cooked rice quickly, keep it in the fridge and eat it within a day.