| Parameter | Specification |
| Grain Length (Before Cooking) | 8.2 mm – 8.5 mm |
| Grain Type | Extra long, slender |
| Color | Golden, White, or Creamy (depending on type) |
| Texture | Firm, non-sticky, separate grains after cooking |
| Moisture Content | Max 12% |
| Broken Grains | Max 1% – 5% (based on grade) |
| Purity | Minimum 95% – 98% Sella Basmati |
| Admixture | Max 2% – 5% |
| Foreign Matter | Max 0.5% |
| Chalky Grains | Max 2% – 3% |
| Damaged/Discolored Grains | Max 1% |
| Whiteness (Kett value) | 28–35 (varies by polish and color) |
| Cooking Expansion Ratio | 2.5 to 3 times in length |
| Fragrance/Aroma | Mild to strong natural Basmati aroma |
| Milling Type | Parboiled (Sella Process) |
