Rice, one of the most consumed staple foods globally, has numerous varieties, with Basmati being one of the most distinctive and sought-after types. Basmati rice, traditionally grown in the Himalayan foothills of the Indian subcontinent, is known for its long, slender grains and unique aromatic flavor. It has been cultivated for centuries in specific geographical areas where it thrives under unique climatic conditions. The grains of Basmati rice elongate at least twice their original size when cooked, resulting in a soft, fluffy texture that makes it ideal for dishes like biryanis, pilafs, and various other rice-based recipes. In contrast to Basmati rice, "Non-Basmati" rice refers to all other varieties of rice, which are not grown in the designated regions of Basmati cultivation. There are over 10,000 varieties of rice worldwide, with India contributing the largest number. While non-Basmati rice varieties are commonly used for everyday meals, Basmati rice is highly prized for its flavor, aroma, and texture, setting it apart as a premium choice. During the production and processing of rice, the kernels can sometimes become cracked due to rapid moisture migration, especially during drying or milling. Cracked kernels are typically considered lower quality, affecting the texture and cooking properties of the rice. Despite this, Basmati rice’s exceptional qualities, including its fragrance and texture, make it a favorite for consumers worldwide. The presence of high-quality Basmati rice in the market underscores its importance and popularity in both domestic and international culinary traditions.