| Parameter | Specification |
| Grain Length (Before Cooking) | 6.5 mm – 8.5 mm (varies by variety) |
| Grain Type | Long to medium, slender or slightly bold |
| Color | White, cream, or light brown (depending on processing) |
| Texture | Fluffy, non-sticky, soft to firm depending on type |
| Moisture Content | Max 13% |
| Broken Grains | Max 1% – 5% (based on grade) |
| Purity | Minimum 95% – 98% (variety-specific) |
| Admixture | Max 2% – 5% |
| Foreign Matter | Max 0.5% |
| Chalky Grains | Max 2% – 3% |
| Damaged/Discolored Grains | Max 1% |
| Whiteness (Kett value) | 30–40 (varies by processing) |
| Cooking Expansion Ratio | 2 to 2.5 times in length |
| Fragrance/Aroma | Strong natural aroma (jasmine-like, nutty, or floral) |
| Notable Varieties | Basmati, Jasmine, Gobindobhog, Kala Jeera |
