100% Pure Basmati

Naturally Aromatic

Extra-Long Fluffy Grains

Strict Quality Checks

Hygienic & Fresh Packing

Trusted by Home Chefs

Noor-e-Jannat Premium Basmati Rice

Family Owned Since 2001

Noor-e-Jannat: The Essence of Every Meal

Noor-e-Jannat Premium Basmati Rice is more than just a staple; it’s an authentic experience that brings out the true, vibrant flavors of your cooking. To ensure you get that signature Basmati character, our rice undergoes a careful aging process, allowing the grains to develop the perfect texture and strength.

Sourced from the fertile foothills of the Himalayas, Noor-e-Jannat guarantees the purity of original Basmati. We use world-class milling technology to gently process each grain, making sure we retain all the natural goodness and that unmistakable, mouth-watering aroma that fills your home.

With its striking, extra-long grains, Noor-e-Jannat Premium doesn't just nourish your family—it turns every dinner into a celebration. Whether it’s a simple weekday bowl or a festive Biryani, enjoy the "Taste of India" in every bite.

Noor-e-Jannat Basmati Rice Collection

Handpicked varieties of Noor-e-Jannat Basmati Rice—each grain aged to perfection, promising natural aroma and unmatched purity. Explore our heritage in every bite.

Noor-e-Jannat Basmati Rice Milling Process

Noor-e-Jannat Rice Mills Private Limited appears to be associated with the brand "Noor E Jannat Premium Basmati Rice," a popular rice product known for its long grains and aroma, supplied by various distributors in India, with connections to Radha Krishna Rice & Gen. Mills in Cheeka, Haryana, offering different varieties like 1509 and 1401, available through platforms like IndiaMART, IndiaMART, and their social media pages.

Paddy Self Procurement

Cleaning and De-Husking

Polishing and Whitening

Color and Length Sorting

Quality Testing and Packaging

Cook Like a Pro with Noor-e-Jannat Basmati Rice

No fancy skills needed! Simple steps to restaurant-worthy dishes — just add Noor-e-Jannat Basmati Rice and stir.

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