Grains of Basmati rice get elongated on being cooked because of higher content of:

Correct answer: (b) Amylose

Explanation

Amylose is a linear glucose polysaccharide; high-amylose starch causes lengthwise expansion on cooking.

Basmati grains elongate rather than swell sideways because of their high amylose content.

Lysine is an amino acid and is unrelated to grain elongation.