Sarraju Narasinga Rao For pulao and biryani, Basmati is a very desirable option. Especially if it is “No.4268 Special Old Malai”. I’ve found that Afghani sela also works beautifully for this purpose.
To eat with dals, sambars, and all manner of meats and fish and vegetables cooked, stewed, curried or even fried, Sona Masoori is extremely desirable. I believe there are a few cultivars that are together called SonaMasoori.
The common features of these are a medium grain, cooks fluffy with just the right amount of adhesion between grains and grows in several parts of India. In my home state, the best rice of this family comes from Nellore or Kurnool.
Aging is a terribly important thing for rice. New rice has far too much available starch that releases into the pot on cooking and makes the rice glutinous and sticky and sometimes even a bit slimy. I’m not a plant biochemist, but I deduce from that aging transforms these available starches and somehow fixes them so they don’t leech out into the pot. Six months to a year is considered acceptable by most people in this day and age of instant gratification and JIT supply chains. But that’s people who don’t taste what they eat.
Anything less than 18 months of aging is sacrilege.
https://www.indianfoodfreak.com/2013/07/30/whats-rice/
To eat with dals, sambars, and all manner of meats and fish and vegetables cooked, stewed, curried or even fried, Sona Masoori is extremely desirable. I believe there are a few cultivars that are together called SonaMasoori.
The common features of these are a medium grain, cooks fluffy with just the right amount of adhesion between grains and grows in several parts of India. In my home state, the best rice of this family comes from Nellore or Kurnool.
Aging is a terribly important thing for rice. New rice has far too much available starch that releases into the pot on cooking and makes the rice glutinous and sticky and sometimes even a bit slimy. I’m not a plant biochemist, but I deduce from that aging transforms these available starches and somehow fixes them so they don’t leech out into the pot. Six months to a year is considered acceptable by most people in this day and age of instant gratification and JIT supply chains. But that’s people who don’t taste what they eat.
Anything less than 18 months of aging is sacrilege.
https://www.indianfoodfreak.com/2013/07/30/whats-rice/
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