Basmati is the most famous rice in India and easily the most famous Indian rice variety in the world. India fought to get GI (Geographical Indication) status for Basmati and now only India and Pakistan can call their rice Basmati.
And yet, we don't really understand the complexities of this rice and its many varieties.
Is Basmati a pulao/biryani rice?
Yes, it is now. But that's not how it started out. Basmati has three defining characteristics: A unique buttery aroma, a distinct taste and long grains that do not clump together but remain separate and distinct.
In recent years, we have focused on the long, distinct grains which are perfect for biryani and it is now hard to think of anyone making a North India biryani without basmati.
But until recently, it was believed that the best way to enjoy Basmati was a simple white rice. That way you tasted the flavour and smelt the aroma even if you added dal to it.
When you use Basmati as a biryani rice, you are basically using it only for the length of the grain. There are too many masalas for the aroma or flavour to come though.
Don't people mind sacrificing aroma and flavour when the rice goes into biryani?
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