Who

We Are

Anwaar Corporation is a family-owned rice business located in rich rice growing area of Pakistan – a country that for decades is acknowledged for its premium quality basmati rice. Our Company originated in 1950, when our respected founder Mr. Haji Ghulam Mustafa started a brokerage house in his hometown. Since then company has grown to become a renowned and highly respected rice dealing company not just in Pakistan but also around the globe consisting of 3 production houses, run by the second and third generations.
WHAT MAKES US

defferent

We have immense pride in our dedication to quality in our rice. How we achieve the Anwaar Corporation-specific quality is all about commitment, hard work and dedication. A multitude of factors have to be taken into account, and a plethora of problems await, but we at Anwaar Corporation tackle everything heads on. We ensure the perfect growing conditions, industry-approved efficient handling, the best storage conditions and an immaculate production process. All our paddy & raw rice are carefully selected, stored, manufactured and then packed at our ISO standard production house. At Anwaar Corporation, we set high standards throughout our supply chain; from fields to the customer, we are fully committed to delivering products with the utmost level of food safety and quality.

CUSTOMER RETENTION
CUSTOMER RETENTION

QUALITY CONSISTENCY
QUALITY CONSISTENCY

PRIVATE LABELING
PRIVATE LABELING

FOOD SAFETY
FOOD SAFETY

Management Team

A family Owned Business, is now run by third generation. Professionalism commitment and vision of top Management are the
main contributes to the companies remarkable success and growth.

Management guides the company with its vision; where client’s satisfaction is given preference over anything.

Mr. Bilal Anwaar

Mr. Bilal Anwaar

Director
Mr. Muhammad Anwaar

Mr. Muhammad Anwaar

CEO
Mr. Khurram Anwaar

Mr. Khurram Anwaar

General Manager
Rice Processing

PLANT & MACHINERY

  • Pre-cleaning
  • Dehusking or dehulling
  • Paddy separation
  • Whitening or polishing
  • Grading and separation of white rice
  • Mixing
  • Mist polishing
  • Weighing of rice

In even later methods the rice is soaked in hot water, then steamed for boiling which only takes three hours rather than the twenty hours of traditional methods. These methods also yield a yellowish color in the rice, which undergoes less breakage when milled.

Other variations on parboiling include high-pressure steaming and various ways of drying