Sella · Varieties
Double steam sella rice explained: sella, steam and double steam
Sella, steam and double steam are three ways of processing the same 1121 paddy. Here is what each one means in the pot.
7 November 2026 · 4 min read · Al Mukaram
Walk into any Lahore grain market and you will hear three words for 1121 rice: sella, steam and double steam. They come from the same extra long 1121 paddy. The difference is how the paddy is treated before milling.
Sella
Sella rice is parboiled: soaked and steamed in the husk, then dried and milled. The grain becomes firmer and stronger, and it holds its shape through long cooking.
Steam
Steam rice is treated more lightly than full sella. The grain stays closer to white and cooks softer than sella while still separating well.
Double steam
Double steam sella goes through steaming in two stages. Cooks and caterers choose it because the grains come out long, firm and separate, absorb masala evenly and survive reheating, which is exactly what a biryani deg needs.
Which one should you buy?
- Biryani, degs, weddings and catering: double steam sella, such as 1121 Kainat Sella.
- Pulao, plain rice and home meals: white basmati, such as 1121 Kainat Basmati.
- If you cook both, keep a bag of each.