basmati

Basmati is a long-grain, aromatic rice cultivar traditionally grown in the Indian subcontinent, particularly in the Himalayan foothills of Punjab and surrounding regions. It is valued for grains that elongate significantly during cooking and remain separate and fluffy rather than sticky. The fragrance is distinctive and often described as nutty or floral, largely due to the volatile compound 2-acetyl-1-pyrroline.

While grown across several countries, basmati is closely associated with India and Pakistan, and the name is commonly protected as a geographic indication in those regions. True basmati is distinguished by grain length, aroma, and texture, qualities that can vary with soil, climate, and aging.

Most basmati available is milled to white basmati, with the bran removed, though brown basmati retains bran and germ for higher fiber and micronutrients. Parboiled (partially boiled in the husk) basmati exists as well and tends to produce firmer, less sticky grains.

In cooking, basmati is typically rinsed to remove surface starch and sometimes soaked to improve elongation and even cooking. It is usually prepared with about 1.5 to 2 parts water per part rice, yielding long, separate grains. It is a staple in Indian and Pakistani cuisines and widely used in dishes such as biryani and pilaf, as well as served plain or with sauces and gravies.

Nutritionally, basmati white rice provides energy mainly from carbohydrates, with modest amounts of protein and little fat; brown basmati offers more fiber. Variants include aged basmati, which can enhance aroma and texture.