It is estimated that there are about 140,000 cultivated rice varieties in the world. No one can really be sure, however, how many native rice varieties existed before or still exist. For example, it has been claimed that India alone has lost about 300,000 varieties leaving approximately 100,000 varieties behind.

The rice grain, commonly called a seed, consists of the true fruit or brown rice (caryopsis) and the hull, which encloses the brown rice. Brown rice consists mainly of the embryo and endosperm. The surface contains several thin layers of differentiated tissues that enclose the embryo and endosperm.

There are four main types of rice: Indica, Japonica, aromatic, and glutinous. Rice seeds vary in shape, size, width, length, colour and aroma. There are many different varieties of rice: drought-resistant, pest-resistant, flood-resistant, saline-resistant, tall, short, aromatic, sticky, with red, violet, brown, or black; long and slender; or short and round grains.

Plain boiled rice is eaten by most people in India every day, but for entertaining, a more interesting rice dish is often served with different - colored grains and spices.
The best variety of rice to use in savory dishes is basmati.
It has a distinct aroma and flavor It is grown in the foothills of Himalayas and can be aged for up to 15 years to mature its distinctive aroma and nutty flavor. Hence its name means "the fragrant one". The next choice should be long-grain American and the other popular variety used is patna rice, which is grown in the Bengal and Bihar district of India. The long fat grains of the latter are more starchy than the former varieties. Whichever type of rice you choose to cook with remember that it increases 2-3 times in volume when cooked. Before cooking the rice rinse it in water to remove pieces of husk.

This is a truly one-dish meal! Biryanis can range from medium to very hot and have veggies, meat, chicken, fish or seafood based. The vegetables or meat is marinated then cooked into a curry (with medium gravy) in a variety of spices and then layered in a large dish with pre-cooked (half cooked), fragrant, long-grained rice. A garnish of caramelized onions, mint, ghee and saffron is then added and the dish is sealed. The contents are then slow-cooked (for several hours sometimes) in their own juices! Though Biryanis don't have much gravy once cooked, the rice is saturated with the juices from the meat or veggies it is layered with making it a complete meal. There are lots of different varieties of Biryani in India, almost every region has it's own kind.

Biryani is surely a popular food dish in India as there are 26 different types of 'Biryanis' in India. Many have been fascinated by its taste and the sheer brilliance of its preparation.'Biryani', however has originated from Persia. Derived from the persian word 'Birian',which means 'roasted before cooking', biryani is a mixture of rice(basmati),meat/vegetables, yogurt and spices. The most popular briyanis being Hydrabdi briyani, Kashmiri briyani , Awadhi briyani etc to name a few are well known everywhere.

Pulao as it is known in India is also known by different names around the world like Pilaf and pilau. It is is rice dish browned or fried in oil with whole spices, vegetables or meat and then cooked in a seasoned broth.




It is a plain rice tempered and fried with whole cumin seeds called Jeera and other spices garnished with fresh coriander. It is sometimes prepared like a pulao and is called Jeera Pulao.