The rice needed for the biryani is particularly important as it serves as the base for the other ingredients. serious eating points out that basmati rice is the preferred choice for biryani due to its starch content. The two types of starches that are often found in rice are amylose and amylopectin. Basmati is much higher in amylose than other types of rice. This means that instead of getting sticky and puffy, they stretch out and tend to separate more. According Illustrated Cook, a starch like jasmine rice—which is much higher in amylopectin—often clumps together instead. Because basmati separates more easily, it allows other ingredients to blend easily into the grains and create an even dish. Basmati rice will puff up even more with a quick soak before cooking.
The other reason why basmati rice is perfect for biryani is that it is very aromatic. Once upon a time there was a chef reports that basmati actually means “full of aroma” in Hindi. Cook’s Illustrated notes that high-quality basmati rice is often sought after by gourmet Indian cooks for its “popcorn flavor”.
We love biryani as a delicious way to use up leftover rice. Dassana Vegetable Recipeshowever, recommends cooking basmati rice to varying degrees depending on the recipe, so the grains will absorb more of the sauce.
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