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“Golden Sella Basmati Rice” refers to a specific variety of basmati rice. Basmati rice is a long-grain rice known for its distinct aroma, fluffy texture, and nutty flavor. the name typically refers to the variety or a specific strain of basmati rice. Golden Sella Basmati Rice is a parboiled version, meaning the rice is partially boiled in the husk, which helps in retaining nutrients and changes the texture of the rice grain.

This variety of basmati rice is popular for its golden color and aromatic qualities. It’s often used in various rice dishes, especially in Indian and Middle Eastern cuisines. Golden Sella Basmati Rice is known for its ability to absorb flavors well, making it a favorite choice for biryanis, pilafs, and other flavorful rice dishes.

Golden Sella Basmati Rice recipe


For the Rice:

  • 2 cups Long Grain Golden Sella Basmati Rice
  • 4 cups water
  • 1 bay leaf
  • 2-3 green cardamom pods
  • 2-3 cloves
  • Salt to taste

For the Vegetable Layer:

  • 2 cups mixed vegetables (e.g., carrots, peas, bell peppers, beans), diced
  • 1 large onion, thinly sliced
  • 2 tomatoes, finely chopped
  • 2 tablespoons cooking oil or ghee (clarified butter)
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped

For the Spices and Marinade:

  • 1/2 cup plain yogurt
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste


Preparing the Rice:

  1. Rinse the Long Grain Golden Sella Basmati Rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
  2. In a large pot, bring 4 cups of water to a boil. Add the rice, bay leaf, green cardamom, cloves, and salt. Parboil the rice, so it’s 70-80% cooked. You want the rice grains to have a slight bite to them. Drain and set aside.

Marinating the Vegetables:

  1. In a bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
  2. Add the diced vegetables to the marinade, ensuring they are well coated. Let them sit for about 30 minutes to absorb the flavors.

Layering and Cooking:

  1. In a large, heavy-bottomed pan or a biryani pot, heat the cooking oil or ghee over medium heat. Add the thinly sliced onions and sauté until they become golden brown and crispy. Remove half of the fried onions and set them aside for garnish.
  2. Add the marinated vegetables and cook for a few minutes until they start to soften.
  3. Layer the partially cooked rice on top of the vegetables. Sprinkle the chopped tomatoes, coriander, and mint leaves over the rice.
  4. Repeat this layering process until all the rice, vegetables, and garnishes are used up.
  5. Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Cook on low heat for about 20-25 minutes. This allows the vegetables to cook and the flavors to meld.


  1. Gently fluff the biryani with a fork, ensuring the layers are mixed.
  2. Top with the reserved fried onions for a delicious crunch.
  3. Serve your Spicy Vegetable Biryani hot with raita (yogurt sauce) or a side salad.

This Spicy Vegetable Biryani made with Long Grain Golden Sella Basmati Rice is a feast for the senses, with its vibrant colors and aromatic spices. It’s the perfect dish to impress your family and friends with your culinary skills, and it’s sure to become a favorite in your recipe repertoire. Enjoy the symphony of flavors that this biryani offers!


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