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?
This story is from the March 11, 2023 edition of Brunch.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the March 11, 2023 edition of Brunch.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Let's tri all the angles
BFFs falling for the same girl, kidnap twists, murders, bromances. These 10 three-way love stories play with geometry and our feelings
Should you Q up for this?
Audi's luxury SUV, the Q8, has had a refresh. But a sleeker grille and headlight tech don't make up for what's still missing
How to plan a great escape
It's getting colder. It's already hard to breathe. Why not plan a winter vacation that's a world away but not too far away?
Kababs, yes, but khandvi too
Mughlai cuisine has as many vegetarian dishes as meaty ones. A new translation of a 16th century manuscript shows how we ate, and why modern labels are pointless
I can be your hero
Gurfateh Pirzada, only afewroles old, is the green flag we didn't know we needed. He's learning from women. He wants to be more thana lover and a fighter. He's hoping we all do better. No wonder everyone's crushing on him
Meet the export experts
Khadi crop-tops in Spain, faux-leather hoodies in London, fairytale wedding gowns in the UAE. See how some desi labels are killing it on foreign shores
Why we're all feeling Blue
Coco Mellors's new novel is about grief, sisterhood, and of course, addiction and unlikeable women. How does she make it work?
This week, we're...
Changing the momo game, listening to kids, starting a new business, and supporting pro waxxers
Rohit Chawla
Photographer, artist, @RohitChawlaPhotography_
Congratulations, it's a goal
Lakeside vows, pastel palettes, bayous, backyards and boats. These celeb weddings are what modern fairytales are made of
