Match the variety to the dish
Different varieties behave differently under commercial cooking. The common ones:
- Basmati — Long grain that elongates and stays separate. The default for biryani, pulao and Mughlai menus. Ageing matters — aged Basmati absorbs more water and separates better, which is why premium biryani kitchens insist on it.
- Sona Masuri — Medium grain, lighter and less expensive than Basmati. The everyday workhorse for South Indian kitchens, campus catering and institutional meal service.
- Govindbhog — Short-grain aromatic from Bengal. Used for pulao, khichuri and payesh — its aroma is the point, so it is not interchangeable with generic short grain.
- Joha — Assamese aromatic small grain, used in North-Eastern cuisine and speciality menus.
- Black rice (Chakhao) — Nutrient-dense speciality rice for desserts, health menus and premium presentation.
- Sticky rice — Glutinous rice for North-Eastern and East Asian preparations.
Think in cost per plate, not cost per kilo
A more expensive rice can produce a lower cost per plate if it yields better. Aged Basmati absorbs more water and elongates more, so a kilo produces more finished servings than the raw price comparison suggests.
Conversely, using premium Basmati for everyday staff meals or plain steamed rice is simply spending money the diner cannot taste. Most well-run kitchens run at least two rice lines: a premium variety for signature dishes and an everyday variety for volume service.
What to specify when you order
Say the variety, the intended use and your volume. If you know your grain length or ageing preference, state it; if not, tell us the dish and we will recommend the grade.
Consistency matters more than any single delivery. Once a grade works in your kitchen, lock it in for repeat orders so your chefs are not re-calibrating water ratios every cycle.