Types of Rice in Indian Cooking: From Basmati to Sona Masoori

When you think of rice, a staple grain that forms the base of countless Indian meals, from simple dal rice to elaborate biryanis. Also known as paddy, it’s not just food—it’s the foundation of regional identity across India. Not all rice is the same. The kind you use changes everything: texture, aroma, cooking time, and even how it pairs with curry or chutney.

Basmati rice, a long-grain variety famous for its nutty smell and fluffy separate grains after cooking. Also known as aromatic rice, it’s the go-to for biryani and pulao because it doesn’t turn sticky. Then there’s Sona Masoori, a shorter, softer grain from South India that absorbs flavors well and works perfectly for everyday meals like lemon rice or coconut rice. Also known as small-grain rice, it’s what you’ll find in most Tamil Nadu and Andhra homes. And don’t forget Jeera Rice, not a type of grain but a dish built on plain rice spiked with cumin and fried onions. Also known as cumin rice, it’s a quick side that turns simple rice into something special. These aren’t just names—they’re choices that shape your meal.

Why does this matter? Because using the wrong rice can ruin a dish. Basmati won’t hold up in dosa batter. Sona Masoori won’t give you the long, elegant strands you want in a festive biryani. And if you try to make idli with long-grain rice, your batter won’t ferment right. The rice you pick affects fermentation, absorption, and even digestion. That’s why Indian kitchens keep multiple types on hand—each has a job.

You’ll find posts here that break down exactly which rice works for biryani, why soaking time changes with the variety, and how to tell good basmati from the cheap stuff. You’ll learn why some rice needs to be rinsed, others shouldn’t be, and how water ratios shift depending on whether you’re cooking for one or a crowd. No fluff. Just real, tested advice from kitchens across India.