Basmati Premium Rice

Short description

Open the bag before you cook it and you smell it - a faint, clean, floral warmth that is entirely natural and entirely the point. That aroma is the signature of true aged basmati, and it is there because Divan Basmati Premium Rice is extra-long grain Oryza sativa harvested from the traditional growing regions near the Himalayas and then aged deliberately to reduce moisture.

Specifications

INGREDIENTS	100% Premium Basmati Rice (Oryza sativa)
SIZE	1000g
STORAGE	Cool, dry place – keep away from strong odours
PACKED IN	Himalayan region
BARCODE	3859893864674

Description

Open the bag before you cook it and you smell it – a faint, clean, floral warmth that is entirely natural and entirely the point. That aroma is the signature of true aged basmati, and it is there because Divan Basmati Premium Rice is extra-long grain Oryza sativa harvested from the traditional growing regions near the Himalayas and then aged deliberately to reduce moisture.

Ageing is what separates premium basmati from ordinary long-grain rice. It firms the grain, intensifies the fragrance and prevents the sticking that plagues younger, cheaper rice. Every grain stays separate, slender and fluffy. This is the rice that biryani was designed to be made with.

How to use it?

Biryani: The non-negotiable choice. Long, separate, fragrant grains that hold their structure through the layering and steaming process without turning soft or merging together.
Pilav and Pulao: The firm texture and neutral flavour make it the ideal vehicle for absorbing stock, saffron and whole spices – each grain carries the flavour without dissolving into it.
Alongside curries: Even served plain as an accompaniment, aged basmati outperforms standard long-grain rice by a significant margin in both texture and aroma.
Infused cooking: Add a cardamom pod, a bay leaf or a piece of cinnamon to the cooking water. The rice carries the fragrance through to the finished dish effortlessly.

★	PRO TIP Rinse under cold water until the water runs clear, then soak for 20 to 30 minutes before cooking. This step rehydrates the dried grains and allows them to elongate fully when they hit the heat. The difference in length and texture is visible and worth every minute of the wait.