| Parameter | Specification |
| Grain Length (Before Cooking) | 6.5 mm – 8.5 mm |
| Grain Type | Long and slender |
| Color | Creamy white or golden hue (parboiled) |
| Texture | Non-sticky and fluffy after cooking |
| Moisture Content | Max 12% |
| Broken Grains | Max 2% – 5% (depending on grade) |
| Purity | Minimum 95% – 98% Basmati |
| Admixture | Max 2% – 5% |
| Foreign Matter | Max 0.5% |
| Chalky Grains | Max 2% – 3% |
| Damaged/Discolored Grains | Max 1% |
| Whiteness (Kett value) | 30–40 (depending on polishing level) |
| Cooking Expansion Ratio | 2 to 2.5 times in length |
| Fragrance/Aroma | Distinct natural Basmati aroma |
