Gautam Rice is a UAE‑born brand launched in 2005 by Gautam General Trading LLC. — the Dubai arm of an 80‑year‑old rice‑milling family from Punjab, India. For two decades we’ve been the Emirati household’s trusted choice for premium 1121 Basmati, proudly combining Indian heritage with home‑grown UAE quality standards.
Extra‑long 8.4 mm grains, a naturally sweet aroma, and a two‑year ageing process give Gautam 1121 the signature “stretch” and non‑sticky fluff chefs demand. Every pack delivers consistent length, fragrance, and perfect water absorption.
Paddy is contract‑farmed in the fertile fields of Punjab, then milled, Sortex‑cleaned and vacuum‑packed at our 2 million sq ft facility in Tarn Taran before shipping to Dubai.
Natural ageing lets excess moisture evaporate, concentrating flavour and ensuring the grains cook up longer, lighter and non‑sticky — no additives required.
Absolutely. We offer 5 kg, 10 kg, 20 kg & 39 kg bags and palletized exports. Email info@gautamrice.com for a quote.
• Email: info@gautamrice.com
• Phone: +971 4 235 3427 (Sun‑Thu, 9 am‑6 pm GST)
• Dubai HQ: B2901, 29th Fl., Latifa Tower, Sheikh Zayed Rd.
The name ‘Basmati’ is derived from the Hindi word meaning ‘Queen of Fragrance.’ This name reflects the distinct and captivating aroma of Basmati rice, which is highly prized by rice connoisseurs around the world.
Our Basmati rice is sourced from the fertile fields of Punjab, India, known for producing the highest quality Basmati rice. This region’s unique climate and soil conditions contribute to the exceptional characteristics of our rice.
The ageing process involves storing the rice in controlled conditions for two years. This natural process allows the rice grains to lose moisture, intensify their flavor, and improve their cooking qualities, resulting in fluffier and non-sticky grains when cooked.
The paddy undergoes several stages, including cleaning, de-husking, and milling. Our advanced processing facilities ensure that each grain is meticulously cleaned and sorted to maintain the highest quality standards.
Sortex is a modern sorting technique that uses advanced optical technology to eliminate impurities, discoloured grains, and broken rice. This guarantees that only the purest, most uniform grains are packed.
Gautam 1121 stands out for its trusted sourcing, two-year ageing, and unmatched aroma. It’s a preferred choice for families and chefs seeking consistent quality, elegant grain length, and authentic Basmati character.
Yes. Our rice is naturally gluten-free and made from non-genetically modified crops, making it a healthy, clean choice for a wide range of diets.
Keep the rice in a cool, dry place in an airtight container. Avoid direct sunlight to preserve aroma, freshness, and texture throughout the two-year shelf life.
We offer 5kg, 10kg, 20kg, and 39kg bags. All options are securely packed to retain quality from mill to kitchen.
Discover authorized Gautam 1121 retailers near you and enjoy premium, aged Basmati with confidence.
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A wholesome vegetarian dish with rice, lentils, spices, and herbs – perfect as a main course or side, served with lemon wedges or caramelized onions.
Made with Gautam Rice, trusted for its quality and heritage.
Ingredients:
– 4 Medium Bell Peppers (any color)
– 2 Tbsp Olive Oil
– 1 Large Onion
– 3 Garlic Cloves
– 1 ½ Tsp Coriander or Cumin
– 1 Tsp Turmeric
– ¼ Tsp Red Pepper Flakes
– 1 Cup Gautam Basmati Rice
– 1 ½ Cups Cooked Lentils
– ½ Cup Dried Lentils (boiled in 2 Cups Water + ½ Tsp Salt until tender)
– 1 Tsp Salt
– 1 ½ Cups Tomatoes
– ⅛ Tsp Black Pepper
– 2 Cups Vegetable Broth
– ½ Cup Chopped Parsley
– Lemon wedges and/or caramelized onions
Instructions (Summary):
– Heat olive oil, sauté onion and garlic.
– Stir in rice, spices, then add broth, lentils, and tomatoes.
– Cook until rice is halfway done, then add parsley.
– Preheat oven to 350°F (180°C).
– Cut peppers in half, remove seeds, season with salt.
– Stuff with rice-lentil mixture.
– Bake 40 minutes (or air fry 30 minutes) until tender.
– Garnish with parsley and serve with lemon wedges.
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.
