1121 Sella Basmati Rice (Mazza): Extra-Long Parboiled Grains for Kabsa & Biryani
1121 Sella basmati rice (known across the Arab world as mazza rice) is an extra-long-grain basmati variety steamed in its husk before milling so the grains stay firm and separate. Once soaked and simmered, the slender kernels stretch to nearly twice their raw length without breaking or turning sticky.
What Does 1121 Sella Mean on a Rice Bag?
The number 1121 identifies a prized basmati cultivar from the Himalayan foothills of India and Pakistan celebrated for producing the longest basmati grain on the market (8 to 8.4 mm uncooked). Sella – called mazza in Gulf and Levantine kitchens – means the paddy rice was soaked, gently steamed in its hull, dried and only then polished. That traditional steam-curing locks the starch inside the kernel so it holds its shape during slow simmering with meat and whole spices.
Golden Sella vs Creamy Sella vs Raw White Basmati
Sella 1121 comes in two styles: Golden Sella has a warm amber hue before cooking and ultra-resilient grains favoured for big celebration pots of Saudi kabsa, Yemeni mandi and bukhari rice (popular packs include Abu Kass, Al Shalan, Alwazah and Hamada Gardens). Creamy Sella (such as Kaiser or Mahmood) undergoes a lighter steam bath, cooking up bright ivory-white while remaining far more forgiving and fluffy than delicate raw white basmati.
Soaking Time and Water Ratio for Fluffy Separate Grains
Rinse 1121 Sella basmati gently three or four times until the water runs clear, then soak the grains in lukewarm water for 30 to 45 minutes. Drain well and use 1.75 to 2 cups of boiling stock or salted water per 1 cup of soaked Sella rice in a lidded pot: bring to a brisk bubble with cardamom, cinnamon and black lime, then cover tightly and steam over the lowest heat for 18 to 20 minutes before resting for 5 minutes.
