PUSA PESTICIDE RESIDUE FREE SELLA RICE is known for its distinct aroma, often described as nutty or floral. The parboiling process can help preserve and enhance this aroma. Texture: PUSA PESTICIDE RESIDUE FREE SELLA RICE, including Pusa Sella, typically has a firm texture when cooked. The grains remain separate and do not stick together, making it ideal for dishes where individual, fluffy grains are desired. Cooking Time: The parboiling process reduces the cooking time for Pusa Sella Basmati Rice compared to regular white Basmati rice. It may take approximately 15-20 minutes to cook, depending on the cooking method used. Origin: PUSA PESTICIDE RESIDUE FREE SELLA RICE varieties, including Pusa Sella, are primarily grown in regions of India, particularly in states like Haryana and Punjab. Versatility: PUSA PESTICIDE RESIDUE FREE SELLA RICE is versatile and can be used in a wide range of rice-based dishes, including biryanis, pulao, and other traditional Indian and international recipes.