Basmati rice

Rinse it in cold water until the water is less cloudy to remove loose starch and help keep the grains separate. Soaking for 20–30 minutes can shorten cooking slightly; drain it well before adding fresh water.

For absorption cooking, use about one part rice to one and a half parts water. Bring to a boil, cover and simmer gently for 10–12 minutes, then take it off the heat and leave it covered for 5 minutes before fluffing with a fork.

Cool it quickly, ideally within an hour, and refrigerate it in a covered container. Use it within 24 hours and reheat it only once, until steaming hot throughout; spread it out to cool rather than leaving it in a warm pan.

Its fragrant, separate grains work well with dhal, curries, kebabs and spiced vegetables. It is also a classic choice for biryani and pilau, where whole spices such as cardamom, cinnamon and cloves perfume the rice.

Basmati is typically long and slender, with a drier, more separate texture; jasmine rice is more fragrant and tends to be softer and slightly sticky when cooked. Per 100 g, basmati has 351 kcal, while the listed jasmine rice has 355 kcal.

Brown basmati keeps its bran layer, so it has more fibre: 3.3 g per 100 g, compared with 1.1 g in basmati rice. It also takes longer to cook and has a chewier texture.

Soaking the rinsed rice for about 20–30 minutes helps it cook evenly and makes it less likely to break when layered with the other ingredients. Drain it thoroughly, and for a layered biryani, parboil the grains until they are only partly cooked before assembling the dish.