Indian cuisine might seem complex at first glance.
But here’s a fun fact: you can make most, if not all, popular Indian dishes using just two types of rice!
And the best part is…
Which of these rice varieties you should use simply depends on whether you’re cooking dishes from North or South India.
Best Rice for North Indian Food: Basmati Rice
Whether you’re cooking North Indian dishes that use rice as a main ingredient or as a side, using Basmati rice will give you the best-tasting and most authentic results.
That’s the case for popular Indian dishes such as Biryani and Butter Chicken and pretty much all other dishes from the same region, including Pulao, Jeera Rice, and Dal Makhani.
Good news– Basmati rice is a pretty common long-grain rice variety that you can easily find in big grocery stores in the US.
But why exactly is this rice variety the best rice for dishes from North India?
Let’s talk about the most important reasons!
Reasons to Use Basmati Rice for North Indian Food
Authenticity: Of course, the #1 reason why I always opt for Basmati rice when cooking North Indian dishes is that it’s the traditionally authentic option. You can’t really go wrong with following tradition’s recommendation.
Fluffy Grains: Basmati rice is one of the fluffiest rice varieties. This quality is crucial for many North Indian dishes like Jeera Rice and Biryani, where you want the grains to have a separate and airy texture.
Aroma: Basmati rice’s innate nutty aroma blends perfectly with the common spices used for North Indian cuisine. In fact, its fragrance is already widely associated with dishes like Biryani. So, not using Basmati rice may even make some North Indian food taste or smell “incomplete.”
Best Rice for South Indian Food: Sona Masoori Rice
I know Sona Masoori rice isn’t exactly a common rice variety.
In fact, I won’t be surprised if this is the first time you’ve heard about this rice.
However, if you really want to enjoy the authentic flavors of South Indian dishes, such as Lemon Rice, Curd Rice, and Khichdi, I highly recommend that you purchase this rice variety.
Yes, even if that means ordering online or purchasing from Asian stores.
Sona Masoori is a medium-grain rice that’s very soft, relatively fluffy and has no particular strong aroma.
I heard the more common rice variety, Calrose rice, can work as a substitute for Sona Masoori rice.
But I really think it’s much better to stick to using this rice variety when cooking South Indian dishes, as the differences can be quite noticeable (at least for me).
Reasons to Use Sona Masoori Rice for South Indian Food
Flavor Absorption: Sona Masoori rice’s porous texture allows it to absorb flavors well (even better than grains like Basmati rice). This makes it ideal for South Indian dishes that usually incorporate flavorful and distinct spices like mustard seeds, curry leaves, and tamarind.
Milder Flavor: This rice has a milder flavor and aroma than Basmati rice, making it perfect for South Indian dishes that are usually known for being light and tangy.
Traditional Option: Last, but perhaps the most important reason, this rice is the traditional rice option for South Indian food. Hence, it’s gonna be your best choice for achieving the authentic flavors and texture of South Indian dishes.
Basmati Rice VS Sona Masoori Rice
Nope, it’s not a duel.
But just remember that you’re choosing either Basmati rice or Sona Masoori rice for Indian food. No other grain is part of the “battle.”
Basmati for North.
Sona Masoori for South.
Speaking of South Indian food, let me share my go-to recipe for my favorite South Indian dish!
Simple Curd Rice Recipe
In the mood for a light and nutritious meal? This curd rice recipe, which features rice with creamy yogurt and crisp, fresh vegetables, might just be the South Indian dish that you need!
Ingredients
- 1 cup of raw Sona Masoori rice
- 2 cups of water
- ½ cup of curd (plain yogurt)
- 1 cup of milk (or adjust for desired consistency)
- 1 cup of cucumber (finely chopped)
- ½ cup of carrot (finely chopped)
- 2 tablespoons of mango, finely chopped (optional)
- 1-2 green chilies (finely chopped)
- Salt to taste
- 2 tablespoons fresh coriander leaves (chopped)
- 2 tablespoons of oil or ghee
- 1 teaspoon of mustard seeds
- 1 teaspoon of urad dal
- A pinch of asafoetida (hing)
- 1 sprig of curry leaves
- 1 tablespoon of ginger (finely chopped)
- 1 tablespoon cashew nuts, broken (optional)
Instructions
- Start by cooking the rice. Rinse the cup of rice under cold water (until it’s clear). Then, put the rice and 2 cups of water in a pressure cooker.
- After closing the lid, let the pressure cooker cook on medium heat for 4-5 whistles. Turn off the heat and let the pressure release on its own. Once it’s safe, open the lid and mash the rice slightly with a spoon.
- When the rice starts to cool down, mix in the half-cup of plain yogurt and the cup of milk to it. Also add the chopped cucumber, carrot, mango (if you’re using it), and 1-2 chopped green chilies. Stir it all together.
- In a small pan, create the tempering. To start, heat the 2 tablespoons of oil or ghee. Add a teaspoon of mustard seeds (let them pop). Then, add the urad dal, a pinch of asafoetida, and a sprig of curry leaves.
- When the dal turns golden, add the tablespoon of chopped ginger and the chopped cashew nuts (if you’re using them) and continue cooking for just a little longer.
- Pour the tempering over the rice mixture, give it a good mix, and add salt to taste.
- Sprinkle 2 tablespoons of chopped coriander leaves on top.
- Chill the curd rice in the fridge for about 1 hour, so you can serve it cold or at room temperature.
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