Basmati
Basmati rice (pronounced ['bɑːsmət̪iː]) is a kind of long-grain rice. It is known for its fragrance and its flavour. The biggest producers of Basmati rice are India and Pakistan, it is mainly grown in Punjab. The main method of growing it is paddy field farming, that is to say fields that are put under water.
| Basmati rice |
|---|
 Brown short-grain rice (left) compared to brown basmati rice (right) |
| Species |
| Oryza sativa[1] |
| Cultivar group |
| Basmati |
| Cultivar |
| Basmati Sal, Basmati 370[1] |
| Origin |
| Indian subcontinent |
The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky. This is a characteristic of most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance. Basmati rice is available in two varieties - white and brown.
Basmati rice is also considered useful to make biriyani in most Asian countries and also to make yellow rice.
Basmati Media
White basmati rice cooked with Burmese fish mint
Long Grain Basmati rice is widely used for many meat and vegetarian curries in India
Grain of brown variety, high resolution
References
- ↑ 1.0 1.1 Kishor, DS; Seo, J; Chin, JH; Koh, HJ (2020). "Evaluation of Whole-Genome Sequence, Genetic Diversity, and Agronomic Traits of Basmati Rice (Oryza sativa L.)". Frontiers in Genetics. 11: 86. doi:10.3389/fgene.2020.00086. PMC 7046879. PMID 32153645.