14 Basmati rice Recipes From 9 Cuisines.

A long, slender aromatic grain from the Indian subcontinent that nearly doubles in length as it cooks and stays separate rather than clumping, which is exactly what biryani and pulao need. Rinse until the water runs clear and soak for twenty to thirty minutes, then cook with less water than you would use for ordinary rice. Aged basmati costs more and is worth it, since the drier grain absorbs more liquid and holds its shape better under layering and steaming.

14 recipes on this route