is an essentially derived variety evolved through the process of hybridization over a long breeding process. The variety of basmati rice was developed by Padma Shri, Vijay Pal Singh and his student Ashok Kumar Sarial. This variety of rice is known for its extraordinary kernel (grain) length, which can be as much as 8.2 millimetres (0.32 in) for a single grain, the longest-ever known released cultivar in the world. It has very high kernel elongation ratio ranging from 2 to 2.5, i.e. length of cooked rice kernel/length of uncooked kernel. When cooked, the rice does not turn sticky, possesses minimum breadth-wise expansion, and is aromatic with intermediate alkali-spreading value and amylose content.