Grains - Basmati Rice

Did you know that more than 68% of Indians eat rice? The rest eat wheat, jowar and Bajra. Grains form an integral part of Indian cuisine. In fact, Indian food is designed to allow one of the grains take center stage with an assortment of savory side dishes adding to its richness and flavor.  

Of all the varieties of grains in India, rice is the most popular. And of all the varieties of rice, Basmati is the best, the costliest and the tastiest!  

The Basmati

The word basmati means ‘queen of fragrance’. True to its name, this rice is fragrant, aromatic and delicious. It has a kind of nutty flavor. Non-glutinous and non-sticky, this rice was a favorite with royalty and is one of the best-known varieties of rice the world over. Even in Ayurveda (Indian medicine), basmati is said to be the purest form of rice. 

Basmati is delicate and it requires minimal cooking. When cooked with clarified butter, and enriched with spices, vegetables, fruits and whole nuts, you have what is called ‘biriyani’. This rice preparation is reminiscent of the early Muslim influence in India. Pilafs and biriyanis garnished with chicken or mutton pieces are wonderful to eat and they are very popular among the Muslims. This is a must-have delicacy during the holy month of Ramadan and the Eid celebrations following it. However, the predominant vegetarian population of North India prefers to combine basmati with vegetables and fruits.  

Basmati can be served plain, with a light garnish of fresh mint leaves and coconut flakes. Mixed vegetable salads in fresh curd or assorted fried and sautéed vegetables make an excellent accompaniment.  

Served warm and fluffy, the Basmati is truly the queen among grains. Easy to cook and tasty to eat, don’t be surprised if you feel an irresistible urge to take second and third servings of basmati!