Basmati or chinigura?
চিনিগুঁড়া
Long and fluffy, or small and fragrant.
The short answer
Basmati is a long-grain rice that cooks up light and separate. It is the usual choice for biryani and pulao. Chinigura is a small-grain aromatic rice from Bangladesh with a sweet, buttery smell. It is used for polao, khichuri and rice puddings like payesh and firni.
Basmati
Long, slim grains that get longer, not fatter, as they cook. Good basmati smells of popcorn when it boils. Aged basmati, kept for a year or more before it is packed, cooks drier and holds its shape better.
- Biryani
- Pulao
- Jeera rice
- Everyday plain rice
Chinigura
Tiny, short grains with a strong natural fragrance. The name means "sugar grain" in Bangla, because the grains are so small. It cooks softer and a little stickier than basmati, which is why it suits dishes where the rice should be rich and creamy.
- Bengali polao
- Khichuri
- Payesh and firni
- Rice for puja bhog
Side by side
- Grain: basmati is long and slim, chinigura is tiny and short
- Soak: basmati 20 to 30 minutes, chinigura about 15 minutes
- Texture: basmati is separate and fluffy, chinigura is soft and rich
- Smell: basmati is nutty, chinigura is sweet and buttery
Can you swap them?
You can, but the dish changes. Chinigura biryani is softer and more fragrant. Basmati payesh is less creamy. For weddings, Eid and puja most families stick to the traditional rice.
Cooking basmati for biryani
Follow it once, then cook it your way.
- RinseWash the rice in cold water three or four times, until the water runs almost clear.
- SoakLeave it in fresh water for 20 to 30 minutes, so the grains cook long and do not break.
- BoilBoil in plenty of well-salted water with a few whole spices, until the grain is about three quarters cooked.
- Layer and restDrain, layer over the meat, cover tightly and cook on the lowest heat so the steam finishes the rice.
What to buy.
Everything on this list is on our shelves or at our counters. Tap a ticket to see the aisle.
- Basmati riceRice, dal and flour aisleIn store
- Chinigura riceচিনিগুঁড়া চালRice, dal and flour aisleIn store
- Biryani masalaSpices and masalas aisleIn store
- Whole garam masalaFor pulao and polaoSpices and masalas aisleIn store
- Rose waterA few drops over biryaniAromatics and essencesIn store
- Moong dalFor khichuriRice, dal and flour aisleIn store
Questions people ask.
- Do you sell chinigura rice in Dublin?
- Yes. Chinigura rice is on the shelf with the rice at World of Spices, along with basmati, sona masoori and idli rice.
- Does chinigura need soaking?
- A short rinse and a 15 minute soak is enough. It cooks faster than basmati.
- Why does my basmati break?
- It was not soaked, or it was stirred too much. Soak it, then stir it gently once at most while it boils.
- Which rice is best for payesh?
- Chinigura, or another small aromatic rice. It releases starch as it cooks, which makes the milk thick and creamy.
Come and see us in store.
No online orders and no delivery. Everything is waiting on the shelves and at the counters in our shops in Dublin and Drogheda.