Iftar isn’t just about eating after a long day of fasting. It’s about gathering, sharing, and breaking bread with loved ones after a long day of reflection and prayer. The vibe of the entire month is special. The moment the azan sounds for iftar, everything comes to life. The sizzle of golden samosas, the clinking of glasses filled with cooling Rooh Afza, the first bite of a perfectly crisp pakora. And right at the heart of it all is rice, steaming and fragrant, waiting to be spooned onto plates, soaking up every bit of flavor from the rich dishes around it. If you want rice that holds its shape, absorbs every drop of spice, and looks as beautiful as it tastes, there is only one choice. Sella Basmati.
Biryani is one of those rare one-pot dishes that looks as good as it tastes. A lot of this is where each grain stands tall and firm, you’ve probably already experienced what Sella rice can do. It’s not your average Basmati. It’s parboiled before milling, locking in nutrients and making it extra sturdy. Which means no sticky disasters, no clumpy mess. Just long, aromatic grains that cook like a dream no matter what you are making: a slow-cooked mutton pulao or a saffron-infused biryani.
So, Why is it Called Sella?
Sella means ‘parboiled’ in Hindi, and its parboiled nature is exactly what makes this rice different. Before it is milled, the grains are first soaked, steamed, and then dried. This process locks in nutrients, making the grains stronger and naturally golden. That is why Golden Sella Basmati has that rich hue, while White Sella Basmati is lighter in color but just as firm and flavorful. It is also why Sella rice is so loved for Ramzan feasts. No matter how much masala you add or how long it simmers, it will not break apart or turn sticky. Making it the ideal choice for the elaborate and slow-cooking delicacies of Ramazan.
Rice at the Heart of Ramzan Feasts
Across generations, rice has been a staple during Ramzan. It carries tradition, nostalgia, and the comfort of home-cooked meals. Every culture prepares it differently. The layered decadence of dum biryani in India, the fragrant simplicity of yakhni pulao in Pakistan, or the spice-laden mandi in the Middle East. But what remains constant is the need for rice that can handle slow cooking, absorb deep flavors, and still hold its structure beautifully.
Basmati rice, with its delicate aroma and long, slender grains, has always been the preferred choice. But when it comes to Ramzan, Sella Basmati takes the lead. It is designed for grand meals, built to withstand the rich, slow-cooked dishes that define this season of feasting. It’s unique hue and aroma just adds to its appeal.
Why Sella Rice is a Ramzan Favorite
- Perfect for big feasts. Cooking for family or a full house of guests? Sella rice stays firm and separate even when made in large quantities
- Soaks up every bit of flavor. The smoky depth of saffron, the richness of ghee, or the slow-simmered bone broth of a yakhni pulao. Sella rice absorbs it all beautifully.
- Light but filling. After fasting, a heavy meal can feel overwhelming. Sella rice is hearty but does not sit too heavy, making it ideal for iftar.
- Reheats beautifully. Sehri leftovers? No problem. Sella rice stays fluffy and fresh, even the next morning.
Ramzan Dishes That Deserve the Best Rice
Biryani That Feels Like a Celebration
There is something about opening a pot of biryani that feels like an opening act of a grand event. The saffron-streaked grains, the tender pieces of meat, the burst of flavors in every bite. It is pure joy. The fluffy sella rice makes sure every layer remains intact, creating that perfect restaurant-style finish. The boldness of Hyderabadi biryani or the subtle elegance of Lucknowi biryani. Trust us, we can’t state it enough. Sella is the only rice that does it justice. No matter the craving, trust Sella to do it justice. Don’t believe us? Let’s look at some favorites.
Yakhni Pulao
There are some nights that call for something simpler yet deeply satisfying. Yakhni pulao, slow-cooked in a rich broth of meat and spices, is that dish. Sella rice absorbs every bit of the aromatic stock without getting mushy, making each spoonful a perfect balance of softness and bite.
Sheer Khurma
No eid morning is complete without sheer khurma, but why not switch things up? Instead of vermicelli, try using Sella rice for a richer, creamier take on this classic dessert. The grains add texture, making it even more indulgent.The fluffy rice adding a layer of texture that vermicelli can’t achieve.
Mandi and Kabsa
If you have ever had mandi or kabsa at an iftar gathering, you most likely called it Biryani. But no matter the name, you know that in either the rice is everything. These dishes rely on long-grain rice that absorbs the slow-cooked flavors of meat and Arabic spices while staying light and fluffy. Sella rice does the job beautifully, giving you that authentic Middle Eastern experience right at home.
What Makes Sella Ideal?
What makes Sella rice so unique is how it is processed. Most Basmati rice is milled straight from the harvest whereas Sella rice is first soaked, then steamed, and finally dried before milling. This extra step locks in essential nutrients and strengthens the grain, allowing it to hold up to hours of slow cooking. That is the reason it never turns mushy. No matter how long and slow it simmers. This parboiling process also retains more fibre and vitamins than regular polished rice. This means that Sella is not only the tastier but also a healthier choice.
Choosing the Right Sella Rice
Look it doesn’t end at choosing Sella. Picking the right variety of Sella rice is also essential as it can make all the difference in your dish.
- Golden Sella Basmati – Rich in flavor with a slightly nutty aroma, perfect for biryanis and special occasion dishes.
- White Sella Basmati – Softer and lighter, best for pulaos and everyday meals that need a fluffier texture.
- 1121 Sella Basmati – Known for its extra-long grains, giving you that picture-perfect presentation every time.
Ramzan Delicacies and Tradition
Ramzan is about so much more than the food on the table. It is about the warmth of family, the laughter of shared meals, and the traditions that bring generations together. The biryani your grandmother perfected, the pulao your mother swears by, and the first time you helped roll out iftar samosas. These are the memories that make the season special. It is what we remember fondly and draw from for the rest of the year.
And Barkat sella rice has a way of becoming a part of those moments. It turns a simple meal into a feast. It transforms everyday cooking into something worth remembering. It carries the depth of tradition while finding their place in modern kitchens in the form of newer dishes. It is what makes it the perfect choice for the Ramzan table.
This Ramzan, as you set the table for iftar, take a moment to acknowledge Sella Basmati as the foundation of those cherished moments. Because the best dishes are never just about taste. They are about the people you share them with and the stories that unfold around the dinner table. We at Barkat Rice know the value of tradition and Sella and take our job to protect its legacy. We work hard to ensure that each batch of rice we produce meets the finest and most premium standards for Sella.