1121 and 1509 Steam Basmati: Prices and Which to Buy
1121 and 1509 steam basmati wholesale price by city in ₹/kg and FOB Mundra in USD, who buys which, steam vs sella, and what to specify.
By PingB2B·Updated 6 October 2026
Short answer
1121 and 1509 are extra-long basmati with almost the same raw grain length. 1121 is the reference grade and costs more; 1509 cooks faster and costs less. Biryani houses and hotels buy 1121 steam, budget caterers buy 1509 steam, and Gulf catering buys golden sella. Order by variety, form, crop year and broken limit.
1. Wholesale price by city
Rupees per kg, excluding GST, loose or in 25 kg bags. Rates as of 4 September 2026.
| Market | 1121 steam (₹/kg) | 1509 steam (₹/kg) | 1121 golden sella (₹/kg) |
|---|---|---|---|
| All-India | ₹100 | ₹80 | ₹88 |
| Bangalore | ₹100 | ₹80 | – |
| Chennai | ₹100 | ₹80 | – |
| Delhi | ₹115 | ₹92 | ₹101 |
| Hyderabad | – | ₹92 | – |
| Jaipur | ₹105 | ₹84 | ₹92 |
| Kolkata | ₹115 | – | – |
| Pune | ₹100 | ₹80 | – |
| Surat | ₹92 | ₹74 | – |
2. Export price, FOB Mundra
US dollars per tonne in 50 kg PP bags. The minimum is one 20ft container. Rates as of 4 September 2026.
| Variety | Steam (USD/t) | Golden Sella (USD/t) | White Sella (USD/t) | Raw (USD/t) |
|---|---|---|---|---|
| 1121 Basmati | $1,150 | $1,150 | $1,105 | $1,190 |
| 1509 Basmati | $955 | $995 | $920 | – |
| 1718 Basmati | $1,115 | $1,125 | $1,075 | $1,150 |
3. Who buys it and what they order
| Buyer | What they order | Why |
|---|---|---|
| Biryani houses and premium hotels | 1121 steam, aged, under 2% broken | Longest cooked grain; the plate is the product |
| Caterers and banquet kitchens | 1509 steam | Similar length, faster cooking, lower cost |
| Gulf catering and importers | 1121 or 1509 golden sella | Most forgiving under heavy cooking and holding |
| Retail packers and private label | 1121 raw or steam, 1, 5 or 10 kg packs | Whitest grain and strongest aroma on the shelf |
| Budget restaurants | 1718 steam, or basmati brokens | Long-grain look at a lower price |
4. 1121 and 1509 side by side
| Point | 1121 | 1509 |
|---|---|---|
| Raw grain length | About 8.35 mm | About 8.40 mm |
| Harvest | Later in the season | Earlier; new crop reaches the market first |
| Cooking | Longest elongation, the reference grade | Shorter cooking time |
| Main markets | Saudi Arabia, UAE, Iran, USA, Indian hotels | Iraq, the Gulf, Indian caterers |
5. Steam, sella or raw
The same grain milled three ways. They do not cost the same or cook the same.
| Form | How it is made | Who buys it |
|---|---|---|
| Steam | Paddy lightly steamed before milling; firmer, breaks less | Hotels, biryani kitchens, caterers |
| Golden sella | Fully parboiled; yellow tone, very firm | Gulf catering, heavy-use kitchens |
| White sella | Parboiled, paler than golden | Catering that wants a whiter plate |
| Raw | No steaming; whitest grain, strongest aroma, more breakage | Retail and households |
6. What to put on the order
- Variety by name, 1121 or 1509, not basmati on its own. Ask the supplier to confirm there is no admixture.
- Form: steam, golden sella, white sella or raw.
- Average grain length in millimetres, measured on the shipped lot.
- Crop year, or months of ageing. Aged basmati cooks better and costs more.
- Maximum broken percentage. Premium hotel and export buyers ask for under 2% to 3%.
- Packing: 1, 5, 10, 20 or 25 kg packs, or 50 kg bags. Settle private-label artwork before milling.
7. Substitutes and other aromatic rice
| Variety | What it is | When to use it |
|---|---|---|
| 1718 | Grain length close to 1121 | The most common substitute when 1121 prices out |
| 1401 | Shorter long grain | The lowest-priced grade still traded as long grain |
| Sugandha and Sharbati | Aromatic long grains outside the basmati band | When cost matters more than length |
| Kalanamak | GI-tagged short-grain aromatic from eastern Uttar Pradesh | Sold by origin; ask for district and GI papers |
Request quotes
Grade, quantity and delivery point.
Official checks and useful references
APEDA — Agricultural and Processed Food Products Export Development Authority ↗
Registers basmati export contracts and Indian cereal exporters.
Directorate of Marketing and Inspection (AGMARK) ↗
Publishes the grade standards for basmati rice, including grain length and broken limits.
FSSAI — Food Safety and Standards Authority of India ↗
Sets the identity standard for basmati rice sold in India and licenses food businesses.
Related buyer guides
Frequently asked questions
Which is better, 1121 or 1509 basmati?
Neither is better in general. 1121 is the reference grade, with the longest cooked grain and the higher price, and is what most premium export and hotel buyers order. 1509 has a similar grain length, cooks faster, reaches the market earlier and costs less, which is why price-led caterers buy it.
What is steam basmati rice?
Steam basmati is paddy that has been lightly steamed before milling. Steaming firms the grain so it breaks less in the mill and stays separate when cooked in large quantities. That makes it the form most hotels, caterers and biryani kitchens order. It is different from sella, which is fully parboiled and yellowish.
Is Kalanamak a basmati rice?
No. Kalanamak is a short-grain aromatic rice from eastern Uttar Pradesh with its own geographical indication. It has a strong aroma but none of basmati's grain length, and it is grown in much smaller volumes. If your customer is buying on the name, ask for the district of origin and the GI documentation.
What broken percentage should I accept for steam basmati?
Premium hotel and export buyers generally ask for under 2% to 3% broken. Catering buyers working to a budget accept more. Whatever you choose, write the maximum on the order and check it on arrival, because broken percentage is the biggest difference between two quotes for the same variety and form.
Ready to source?
Tell us what you need and we'll get back to you on WhatsApp.