Basmati Dubar

At ArogBhog, we believe you shouldn't have to compromise on the quality of your grain just because it’s a daily meal. Our Basmati Dubar is a unique "Sella-processed" broken grain that offers the strength of premium Biryani rice in a convenient, everyday size. While most "Dubar" in the market is just leftovers from the milling floor, ArogBhog Dubar is treated with the same Parboiling (Sella) Excellence as our full-length grains.

Sourced from the Himalayan Foothills

Just like our flagship varieties, our Dubar comes from the fertile belt of Haryana and Punjab. We use the 1121 Basmati variety—the world’s longest grain—as the source. Because it is grown in the mineral-rich waters of the North, even the broken pieces (Dubar) carry the same nutritional profile and authentic aroma as the full-length "Super" grains.

The Fact is: The Strength of Sella, the Size of Dubar

By applying the Sella (Parboiling) process to our Dubar grains, we create a rice that is virtually "bulletproof" in the kitchen.

• Non-Sticky, Non-Mushy: The parboiling process hardens the grain. This means that unlike regular broken rice which often turns into a paste, ArogBhog Dubar stays individual and firm, even if you add a little extra water.

• Golden Parboiled Nutrition: Through our steaming process, the nutrients from the husk are pushed into the grain. This makes our Dubar richer in Vitamin B and minerals compared to ordinary white broken rice.

• Extra Expansion: Because it is a "Sella" type, these half-grains elongate significantly when cooked, often looking as long as regular full-grain non-Basmati rice!

Why ArogBhog Basmati Dubar is Superior:

• True Dubar Size: We strictly grade our rice to ensure you get 75% of the full grain length. We filter out the "Tukda" (small bits) and "Nakkoo" (dust) so your plate looks premium and appetizing.

• No "Damp" Odor: Common Sella rice often has a strong, unpleasant smell. We use High-Pressure Steam Tech to ensure our Dubar smells like fresh, earthy Basmati.

• Great for Heavy Cooking: Whether it’s a quick Tawa Pulao, a Fried Rice, or a daily Rajma-Chawal, this rice can handle heavy stirring and thick gravies without breaking further.

• Aged for Perfection: We age the paddy before parboiling it, which ensures the rice cooks up fluffy and has a low moisture content, giving you more value per kilo.

The ArogBhog Purity Test:

Take a spoonful of cooked ArogBhog Dubar and press it between your fingers. It should feel firm and "springy" rather than soft and sticky. Because it is a Sella-grade grain, it should not lose its shape even if you stir it vigorously into a hot pot of Dal. If your "Dubar" turns into a mash, it hasn't been parboiled correctly—but with ArogBhog, every grain stands its ground.