What type of rice to make Biryani?
Historically, long-grain brown rice was used in North India; while, short grain Zeera Samba rice was used in South India. In Bangladesh, puffed rice is used. Parboiled long grain rice has following advantages: 1) Long grain rice has low Amylopectin starch, making it less sticky. 2) Parboiling makes the starch gelatinized making it further less susceptible to being sticky. 3) The brownness of the rice is due to the bran on the rice. The bran gives the ‘chewy’ texture to the grain. Most common rice used today, is white Basmati rice.
