Rice includes mainly fragrant, long-grain basmati alongside regional varieties for particular dishes. Basmati stays separate and light beside chicken curry, dal or vegetables, while other rice types suit softer preparations such as biryani or khichdi, made with rice and lentils. Grain length matters: long basmati is especially suitable when you want the rice to stay separate from the curry, whereas shorter-grain varieties suit preparations that need a more joined, comforting texture. This makes it easier to choose a variety for the dish, rather than treating all rice as interchangeable.

Rinse the rice until the water runs almost clear and allow it to rest after cooking; this lets the grains finish expanding without breaking. For biryani, choose long basmati and cook it only partly before steaming it with layers of meat, vegetables and spices.

Store rice in a tightly closed container, away from moisture and strong smells. Indian Flavours dispatches from Barcelona for delivery throughout Spain and Portugal.