Mughalia Foods — wholesale rice, salt and spices from our own rice mill at Mandi Faizabad, Lahore.
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Every meal starts with a feeling. From special moments to everyday comfort, discover what kind of meal you're craving today.
Start discovering →Biryani night, wedding pulao, Eid lunch. You want grains that stretch long and stay apart.
Dal chawal, a quick curry, leftovers turned into fried rice. Fragrant, soft, priced for daily cooking.
Twenty guests and one pot. Parboiled grain that survives the heat and the serving spoon.
Grain bowls, salads, a lighter lunch. Bran on, fibre up, aroma still there.
Kheer, phirni, rice pudding. Broken grain that softens and thickens the milk.
Everything rice: recipes, guides, techniques and stories. Your go-to destination for all things Mughalia Foods.
Fresh paddy is fragrant but soft. Ageing dries the grain from within, so it elongates more and clumps less. Here is what happens month by month.
5 min readSoaking time, salt, and the eighty-percent rule: the three things that separate a fluffy biryani from a mushy one.
7 min readSaffron, dry fruits and whole spices. A festive pulao that feeds twelve and takes forty minutes.
6 min readLength, colour, smell, snap. Four things to check before you buy a bag.
4 min readThe simplest meal is the hardest to get right. Rest time and the ratio of water are where most people go wrong.
5 min readDrying, ageing, husking, whitening, sorting, packing. A walk through the eight stages every grain passes through.
6 min readRice was milled for us at other mills on production charges. Now we run the mill at Mandi Faizabad ourselves, so every grade leaves the way we intend.
Paddy is bought at harvest directly from growers around Lahore and central Punjab, with prices agreed before the crop is cut.
Rice, salt and spices from one place, one invoice and one delivery, for shops and kitchens that would rather not manage three suppliers.
We pack under your brand in sizes from 50 g spice jars to 50 kg rice bags, with your artwork.
What happens at our mill in Mandi Faizabad.
We buy paddy direct from growers at harvest, October to December.
Moisture brought from 20% down to 12% on open platforms and dryers.
Twelve to twenty-four months in ventilated warehouses.
Outer husk removed. Brown rice emerges.
Bran polished off in gentle passes to protect grain length.
Colour sorters and length graders remove every off grain.
De-stoners and magnets take out anything that is not rice.
Weighed and sealed into retail packs and 25–50 kg trade bags.
Our main business is wholesale: retailers, distributors, caterers, restaurants and exporters. We also pack consumer sizes (1 kg, 5 kg, 10 kg) that shops sell under our label.
At our own rice mill in Mandi Faizabad, Lahore. Before taking on the mill we had our paddy processed at other mills on production charges; milling in-house now lets us control grading, polishing and packing ourselves.
Extra-long grains with high elongation that stay firm during dum cooking. Our Classic and Super Sella are made for this: aged, so the grains separate cleanly and hold their shape.
Sella is basmati that has been steamed and parboiled before milling. It stays firmer under heat and heavy handling, which is why restaurants and caterers prefer it. Regular (raw) basmati has a softer bite and stronger aroma.
Ageing lowers moisture and firms the starch inside the grain. The result is deeper flavour, greater elongation and grains that do not clump. Our premium grades are aged at least twelve months.
Retailers, distributors, caterers and exporters: tell us the grade, quantity and pack size and we will send a price list the same day.
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