Pusa Basmati 1121
The longest slender grain in the basmati class and the variety most export buyers ask for by name.
Quick facts
- Crop
- Paddy (Rice)
- Type
- Open-pollinated
- Season
- Kharif
- Maturity period
- 140–145 days
- Expected yield
- 35–40 q/ha — basmati trades yield for grain quality
- Suitable soil
- Loam
- Release
- Released 2003 for Delhi (ICAR-IARI, New Delhi); extended to Punjab and Haryana in 2008
About this variety
Pusa Basmati 1121 was bred at ICAR-IARI, New Delhi from Pusa 614-1-2 × Pusa 614-2-4-3 — both lines tracing back to traditional Basmati 370 and Type 3 — and released for Delhi in 2003, then extended to Punjab and Haryana in 2008. It set a record for cooked-kernel elongation: a milled grain around 9 mm long stretches to roughly 21–21.5 mm on cooking, an elongation ratio of about 2.7, the highest recorded in a Basmati release at the time. That single trait is why export buyers ask for it by name even though its paddy yield trails ordinary rice varieties.
Key characteristics
Sowing & cultivation
- Sowing timeNursery sown late May to June, transplanted in June–July — the standard basmati calendar for Punjab, Haryana and western Uttar Pradesh
- Sowing methodNursery-raised and transplanted, like other basmati types — not direct-seeded
- HarvestingAbout 140–145 days from sowing to maturity (seed-to-seed)
Soil & climate
Soil
- Suitable soil
- Loam to clay loam with good water-holding capacity — the standard basmati-paddy soil recommendation
Yield & maturity
Maturity period
140–145 days
Expected yield
35–40 q/ha — basmati trades yield for grain quality
Actual yield depends on sowing time, soil, irrigation, weather, seed quality and crop management.
Pest & disease considerations
Major diseases
Management notes
- Use disease-free, hot-water- or fungicide-treated nursery seed to cut bakanae carry-over — the variety carries no field resistance of its own
- Avoid fields with a bacterial-blight history, and rotate away from continuous basmati where blight has appeared
Advantages & considerations
Why farmers may choose it
- Longest cooked-kernel elongation on record for a Basmati release — about 2.7×, grains stretching past 21 mm
- The name export buyers ask for specifically — a real mandi price premium over ordinary basmati
- Two decades of cultivation experience across Punjab, Haryana and western UP, so its behaviour is well understood
Things to consider
- Paddy yield trails ordinary rice — about 35–40 q/ha against 50+ q/ha for non-basmati varieties; basmati trades yield for grain quality and price
- Highly susceptible to bakanae and susceptible to bacterial blight — nursery hygiene and field sanitation matter more than on a hardier variety
- Recommended zone is Punjab, Haryana, Uttar Pradesh and Delhi — the classic basmati belt, not the wider rice tracts
Suitable regions
States this variety is recommended for — check locally, since a state can have more than one recommended zone.
- Punjab
- Haryana
- Uttar Pradesh
- Delhi
Frequently asked questions
What is Pusa Basmati 1121?
A basmati rice variety bred at ICAR-IARI, New Delhi and released in 2003, known for the longest cooked-kernel elongation recorded in a basmati release at the time.
Why is Pusa Basmati 1121 grain special?
A roughly 9 mm milled grain stretches to about 21–21.5 mm on cooking — an elongation ratio near 2.7, well above ordinary basmati — which is what export buyers pay a premium for.
What is the sowing time for Pusa Basmati 1121?
Nursery sown late May to June, transplanted in June–July — the standard basmati calendar in its recommended belt.
How many days does Pusa Basmati 1121 take to mature?
About 140–145 days from sowing to maturity.
What is the expected yield of Pusa Basmati 1121?
Roughly 35–40 q/ha — lower than ordinary rice, because basmati breeding trades yield for grain length and cooking quality.
Which regions are suitable for Pusa Basmati 1121?
Punjab, Haryana, western Uttar Pradesh and Delhi — the classic basmati-growing belt.
Sourced from: Pusa Basmati 1121 — a rice variety with exceptional kernel elongation and volume expansion after cooking, Rice (2018), ICAR-IARI authors. editorial policy.