Natural form

Raw basmati grains: slender, extra-long, and pale ivory before cooking.

Shows the defining physical characteristic of basmati — its unusually long, slender grain shape — so readers can identify it uncooked.

Grains & Rice

Basmati Rice

Fragrant, long-grain rice that cooks up light and separate

Aromatic and slender, basmati cooks into fluffy, separate grains perfect for biryani, pilaf, and alongside curry. Rinse before cooking; store the dry grains airtight.

Basmati is the aristocrat of long-grain rice — an aromatic variety from the Himalayan foothills of India and Pakistan whose name means 'fragrant' in Hindi. Its signature trick is twofold: the grains carry a natural, slightly nutty, popcorn-and-pandan aroma (from a compound called 2-acetyl-1-pyrroline), and they elongate dramatically as they cook, swelling into long, slender, separate needles that never clump. Aged basmati, dried and stored for a year or more before sale, cooks even drier and fluffier — which is why good biryani houses prize it. Rinsing and a short soak are the keys to its trademark texture: they wash off surface starch and pre-hydrate the grains so each one cooks evenly into the light, distinct fluff that makes basmati the only rice for a proper pilaf or biryani.

Measured in: g
Storage: Airtight

Find it in

Pasta GrainsInternational

Types & varieties

White basmati

Polished, the classic — lightest and fluffiest, cooks fastest.

Brown basmati

Bran intact, nuttier and chewier; more fiber, longer cook.

Aged basmati

Matured 12+ months; drier, longer grains and a deeper aroma — the gold standard for biryani.

How to cook (pilaf method)

Rinse, soak, then either steam by absorption or par-boil and finish covered. The soak is non-negotiable for the long, distinct grains basmati is famous for.

Rinse 3–4 times until the water runs clear
Soak 20–30 min, then drain
Use just 1.5 cups water per cup of soaked rice
Bring to a boil, cover, simmer low 10–12 min, rest 10 min, fluff with a fork

How to prep & flavor

Basmati is built for the pilaf treatment — toasting the drained grains in ghee or oil with whole spices before adding water layers in fragrance and keeps the grains separate.

Bloom whole spices (cardamom, cumin, bay, cinnamon) in fat first
Toast the soaked, drained rice 1–2 min before adding liquid
A pinch of saffron or a few drops of rose water lift it further

Common uses

Biryani and pulaoA fragrant bed for Indian and Persian curriesJeweled rice with nuts and dried fruitLemon or coconut riceSaffron and herbed pilafsGrain salads where separate grains matterStuffings for whole roasted meatsKheer (rice pudding) in its short-grain stand-in role

Tips & pitfalls

Always soak — it's the single biggest difference between flat, broken grains and long, elegant ones.
Use less water than other rice (1.5:1); pre-soaked grains need less to finish.
Fluff with a fork, never a spoon, to avoid crushing the delicate grains.
Toast in ghee with whole spices for an effortless pilaf.
Buy aged basmati when you can — it's worth the premium for biryani.

Nutrition

365kcal

Energy

1527 kJ · per 100 g

Where the calories come from

Protein 8%Carbs 90%Fat 2%

Protein

7.1g

14% DV

Carbs

80g

29% DV

Fat

0.7g

1% DV

Fiber

1.3g

5% DV

Sugars

0.1g

of which

Sodium

5mg

0% DV

Notable micronutrients

Folate58% DV

Thiamin (B1)48% DV

Selenium27% DV

Niacin (B3)26% DV

Iron24% DV

Vitamin B610% DV

Source · USDA FoodData Central · Rice, white, long-grain, regular, raw, enriched

View on FDC →

In the shops

Matched grocery products

Basmati Rice
BRILLANTE · kg · Bonpreu
€1.29
Basmati Rice XL
NOMEN · kg · Bonpreu
€2.29
Nomen Basmati Rice
NOMEN · kg · Bonpreu
€3.45
Cooked Basmati Rice
Sabroz · 250 g · Mercadona
€1.10
Bonpreu Basmati Rice
BONPREU · kg · Bonpreu
€2.10
Aromatic Basmati Rice
Hacendado · 1 kg · Mercadona
€2.10

Good to know

Flavor & texture: Nutty, floral aroma; long, slender, dry, separate grains
Cook ratio & time: 1 part rice : 1.5 parts water, simmer 10–12 min, rest 10 min
Soak?: Yes — rinse until clear, then soak 20–30 min for maximum elongation
Nutrition: ~130 kcal/100g cooked; ~3g protein; lower glycemic index than most white rice
How to store: Airtight and dry; ages well — older grains cook fluffier

Substitutes

Jasmine rice — The other great aromatic long-grain; softer and a touch stickier, more floral.
Long-grain white rice — Neutral and reliable but without the aroma or elongation.
Brown basmati — Same variety with the bran on — nuttier and chewier.

Pairs with

Cardamom Saffron Ghee Cumin Lamb Chickpeas Cilantro Yogurt

Also called

arroz basmati