Our rice undergoes a two-year aging process to enhance its flavors, followed by processing in a state-of-the-art facility that ensures immaculate purity under stringent hygienic standards.
Our Basmati rice boasts long, slender grains that separate beautifully without clumping, creating an exceptional visual and culinary experience—truly, Basmati without parallel.
Our packaging is meticulously designed to protect against environmental and mechanical damage, ensuring the rice's pristine condition.
The name 'Basmati,' derived from Hindi, means 'Queen of Fragrance,' reflecting the enchanting aroma of our rice that captivates and delights connoisseurs both locally and worldwide.
GGT serves an international clientele, including regions like Kenya, Uganda, Nigeria, Rwanda, Conakry, Ivory Coast, Mauritius, Zanzibar, and beyond. Expanding its trade horizons, GGT also deals in commodities such as sugar and palm oil, sourcing sugar from India, Pakistan, Brazil, and Thailand, and importing cooking oil from Malaysia and Indonesia.
GGT endorses a variety of Basmati and Non-Basmati rice brands, targeting an extensive customer demographic. The company boasts a specialized distribution infrastructure within the UAE, Oman & Saudi Arabia, with appointed distributors in other GCC nations such as Qatar, and Bahrain.
Wash rice and soak for 15–20 mins.
Boil water with whole spices and salt.
Add rice and cook 80% done. Drain and set aside.
Cook the vegetables:
Heat oil/ghee, sauté onions till golden.
Add ginger garlic paste, cook for 1 min.
Add veggies and sauté 2–3 mins.
Add tomatoes, curd, spices, salt. Cook until veggies are soft and masala thickens.
Layering biryani:
In a pot or handi, layer vegetable masala at the bottom.
Add a layer of cooked rice.
Top with mint, coriander, fried onions, and saffron milk (if using).
Repeat layers if needed.
Dum cook:
Cover tightly. Place on low flame for 15 mins or bake at 180°C for 15 mins.
Serve hot with raita, pickle, or salad.