Among the basmati rice varieties, Basmati 370 and Type 3 have been the most popular in trade circles. In most basmati improvement programs, Basmati 370 was widely used as a parent until the mid-1970s. A local collection from the Karnal region in Haryana State, India, possessing similar cooking quality characteristics but with a longer brown and milled rice kernel length compared with Basmati 370 and Type 3 was selected by IARI scientists and named as Karnal Local as it was collected. Subsequently, variety Taraori Basmati, with similar grain characteristics and cooking quality traits, was released for commercial cultivation. Because of its longer grain, it fetched a higher price in the domestic and international market and slowly started replacing Basmati 370. Later, research focused on developing semidwarf, high-yielding, photoperiod- and temperature insensitive rice varieties possessing typical basmati quality with greater cooked kernel elongation.
This resulted in the development and release of Pusa Basmati 1 in 1989. The popularity of Pusa Basmati 1 in the domestic and international markets provided an impetus for increasing the brown rice length and linear cooked kernel elongation further. By selective intermating of the two elongating advanced breeding sister lines of Pusa Basmati 1, a new breeding line-Pusa 1121-has been developed. We report here the development of Pusa 1121 and its grain, cooking, and eating characteristics.