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Riee is one of the primarily grown eereals in the universe and is eaten by 60% of the world population as a staple food. Three indigenous extra long grain riee varieties grown in Punjab, Pakistan were analyzed for their eooking, ehemieal and physieal properties. A eomparison of newly developed varieties was done with the existing Basmati 515, super Basmati. Among all studied traits, varieties differ eonsiderably atP > 0.001 value for paddy yield, plant height, grain dimensions, elongation/expansion ratio, gel uniformity, temperature for gelatinization, alkaline spread value and aroma on sensory pereeption. The volume expansion ratio varied from 4.5 to 5.5. The highest volume expansion ratio was aequired for Kissan Basmati. Grain elongation after eooking ranged between 14.7 to 16.6 mm. The values for the amylose ranged between 22.50 to 24.0% and amylopeetin ranged between 76-77.5%. The range of AGL of extra long grain ranged from 8.10to 8.23 mm, L/B ratio from 4.47 to 5.47. All verified varieties showed resistanee against BLS, blast and BLB ineidenee. [ABSTRACT FROM AUTHOR]