Anna Mills EST. 1968
01The grain

Anna Mills · Karnal, Haryana · since 1968

Every graincarries a wholeseason.

Four generations of milling aged basmati, from the foothills of the Himalaya to kitchens in 42 countries.

Scroll to follow one grain

Kharif season · June to October

It begins instanding water.

Seedlings go in by hand in late June. For 120 days the paddies stay flooded with Himalayan snowmelt carried down the Western Yamuna Canal.

Water depth 5 cm · 61,000 acres

Monsoon · July

The monsoondoes half the work.

Our partner farms let fields dry between rains instead of keeping them flooded. It saves 28% of the water and costs not a single grain.

Alternate wetting & drying · 3,400 farms

Then the fieldwaits for October.

Partner farms

3,400 families.
One standard.

We buy from the same villages our grandfather did. Every partner farm gets certified seed, a field officer who visits every fortnight, and a price agreed before planting, not after harvest.

3,400partner farms across Karnal, Kurukshetra and Kaithal
61,000acres under basmati this season
120days from transplanting to harvest
28%less water with alternate wetting & drying
Photo slot · 5:4
Transplanting at Nilokheri, July. Replace with the company's own field photography.
Photo slot · 4:5
Field officer's fortnightly visit.
Photo slot · 4:5
Seed bank, Taraori.

Harvest · October

October turnsthe field gold.

We cut at 20–22% moisture, when the grain is hard enough to travel and soft enough to mill whole.

Every graingoes to the mill.

Field to intake in under 48 hours

Step 01 · Cleaning

First, the fieldcomes off.

Aspirators, destoners and magnets pull out straw, dust, stones and metal before the grain itself is touched.

14 cleaning stages · 99.8% foreign matter removed

Step 02 · Dehusking

The husk splitsin two.

Two rubber rollers spinning at different speeds peel the husk away without cracking the kernel inside.

Husk ≈ 20% of paddy weight · burned in our biomass boiler

Step 03 · Polishing

Brown becomespearl.

Friction whitening lifts off the bran layer; a fine water mist gives the grain its gloss.

Bran removed 8–10% · whiteness 42° Kett

Step 04 · Grading

Sorted bythe millimetre.

Indented-cylinder graders separate whole grains from brokens. Only kernels of 8.3 mm and longer go into our 1121 Basmati.

Broken grains ≤ 1% in export grade

Step 05 · Optical sorting

A camera seesevery grain.

Sorters inspect 40,000 grains a second and blow out chalky or discoloured ones with a single pulse of air.

Reject rate 0.6% · every lot traceable to its village

Quality lab

Tested before
it's trusted.

Every lot is sampled at intake, after milling and again before it's sealed. Buyers get the lab sheet with the shipment, not on request.

Average grain lengthraw, 1121 Basmati8.35 mm
Elongation after cookingratio, cooked to raw2.2 ×
Moisture≤ 12.5 %
Broken grains≤ 1.0 %
Ageingin controlled silos12–24 months

Certifications

BRCGS AAISO 22000FSSAIUSDA OrganicEU OrganicHalalKosher

Placeholder list: replace with the company's actual certificates.

Extra-long grain

1121Basmati

Raw length
8.35 mm
Aroma
Pronounced
Cooks in
12 min
Best for
Biryani, pulao

Medium grain

SonaMasoori

Raw length
5.2 mm
Aroma
Light
Cooks in
15 min
Best for
Everyday meals, idli

Long grain, fragrant

JasmineFragrant

Raw length
7.0 mm
Aroma
Floral
Cooks in
14 min
Best for
Thai curries, stir-fry

Whole grain

BrownBasmati

Raw length
7.6 mm
Aroma
Nutty
Cooks in
30 min
Best for
Salads, grain bowls

Parboiled · extra-long

GoldenSella

Raw length
8.2 mm
Aroma
Mild
Cooks in
16 min
Best for
Catering, buffets

Since 1968

One mill,
four generations.

A two-stone huller on the Grand Trunk Road became one of Haryana's largest basmati exporters without ever leaving Karnal.

  1. 1968

    A two-stone huller in Karnal

    Milling paddy for neighbouring farms, paid in grain as often as in rupees.

  2. 1984

    First container to Dubai

    Twenty tonnes of hand-sorted basmati, shipped out of Bombay.

  3. 1999

    Steam parboiling plant

    Golden Sella joins the range for catering buyers in the Gulf.

  4. 2011

    Optical sorting lines

    Every grain now passes a camera before it's packed.

  5. 2018

    Powered by its own husk

    A biomass boiler burns the husk we peel off, supplying most of the mill's steam.

  6. 2025

    42 countries

    From Rotterdam to Riyadh, every bag traceable to the village it came from.

Export

From Karnalto 42 countries.

Packed at source in nitrogen-flushed bags, sealed in containers at our own dock, and on the water within 21 days of order.

Tonnes shipped · last season

  • Dubai38,200
  • Riyadh29,400
  • London14,900
  • Rotterdam12,100
  • Toronto9,800
  • New York8,600
  • Singapore6,300
  • Nairobi4,700
  • Sydney3,900
  • Tokyo2,200

At the table

Twelve minutesfrom the pot.

Aged basmati stretches to twice its length and every grain stays separate. That's the part you notice.

One grain.One season.Your table.

Trade enquiries

Buying for a brand,
a kitchen, or a country?

Export deskexport@annamills.example
+91 00000 00000
Mill & labGT Road, Karnal, Haryana, India
Samples1 kg lab samples of any variety, dispatched within 72 hours.