There are a few terms and grades you will encounter when shopping for basmati rice.

• Super basmati is the top grade, featuring extra-long, slender grains. It's ideal for special dishes like biryani or pilaf.
• Pusa basmati is a hybrid version of basmati rice that also has long grains but is typically less expensive than super basmati.
• Brown basmati retains the bran layer, offering more fiber and nutrients than white basmati, but with a nuttier flavor and chewier texture.
• Aged basmati is rice that’s undergone the aging process, which gives it a stronger flavor and fluffier texture.

Basmati rice—often called the "queen of rice" in India and Pakistan—is cherished in kitchens worldwide, particularly in South Asian cuisines. When translated directly from Hindi, basmati means “queen of fragrance.” Its delicate aroma, long slender grains, and fluffy texture make it a favorite in various dishes. “Growing up as a first-generation Indian, we never ate a meal without rice,” says Priyanka Naik, a chef, TV host, columnist, and author of The Modern Tiffin. “Whether it’s just plain rice or made into a pulao, basmati is a huge part of our diet, and we're very particular about how it's cooked.”

Whether you're preparing a traditional biryani or a simple side of steamed rice for curry or dal, understanding how basmati rice is cultivated, selected, and cooked can elevate your culinary game. We spoke with Naik, as well as Brita Lundberg, a fourth-generation farmer at the California-based rice farm Lundberg Family Farms to learn more.