The History of Basmati Rice

Basmati rice, sometimes called the “queen of rice,” is prized for its long, fluffy grains and delicate scent. It was developed by farmers in what is now India and Pakistan at least 250 years ago. The first recorded mention of basmati rice appears in a Punjabi poem called "Heer Ranjha," which was written by Waris Shah in 1766. Historians believe that for the rice to be mentioned in the poem, it would likely have been developed around 1700 before slowly rising in popularity. Basmati rice thrives in the unique environment of the Himalayan foothills; the cool temperatures and nutrient-rich soil are thought to help create the subtle nutty flavor and aroma that the rice is known for. Farmers in the area are also very hands-on during the growing process, carefully starting the seedlings in nurseries before hand-transplanting them and later aging the rice after harvesting to ensure the ideal length, texture, and scent. True basmati rice is only grown in these areas, but a few brands have created their own basmati hybrids, including Texmati, which was created in the mid-1980s when Robin Andrews, a former chief executive of RiceTec, developed a hybrid between basmati and American long-grain rice, and California basmati, which was created by Lundberg Family Farms. These varieties don’t elongate as much when cooked and their scent is less strong; the creators have also been criticized for failing to acknowledge the rice’s true heritage and the work of the South Asian farmers who still cultivate the original variety today. When translated from Hindi, the name basmati means “queen of fragrance” and this fragrant, flavorful rice continues to play an important role in many South Asian cuisines. Examples of popular dishes that utilize basmati rice include peas pulao and biryani, but there are countless others. Today, basmati rice is extremely popular in South Asia as well as in many other parts of the world, and is regularly exported to many other countries, including the United States.