10 Fragrant Basmati Rice Dishes From Around the World

Often referred to as the "Queen of Rice" throughout South Asia and the Middle East, basmati rice is revered for its delicate nutty aroma and long slender grains that remain separate and whole when cooked. It has a firm yet fluffy texture, absorbs flavors well, and pairs beautifully with many different dishes. A proper biryani can't be made without it, and don't even attempt golden crunchy tahdig with anything else.

Below, we've rounded up some of our favorite basmati rice recipes that showcase its versatility across a variety of cuisines—including Indian, Persian, Egyptian, British, Nigerian, and Armenian. Whether it's a hearty and comforting standby, a celebratory showstopper, or a light and satisfying meal, these 10 intensely flavorful dishes will make the most out of a bag of basmati rice.

Lamb Biryani With Saffron, Yogurt, and Caramelized Onions

This biryani is a celebration of aroma, color, and flavor, with perfectly fluffy grains of basmati rice infused with rosewater, pandan, and saffron and succulent chunks of yogurt-marinated, richly spiced lamb. The dish is all about layering textures and building maximum flavor through techniques like deeply caramelizing onion for the base and garnish.

Vegetable Biryani

Brightly colored, intoxicatingly aromatic, and intensely flavorful, vegetable biryani takes less time to make than the meat version, so it's ideally suited for weekday meals. As with all biryani, good basmati rice is crucial for perfectly feathery and light individual grains.

Tahdig (Persian Crunchy Rice)

Tahdig, that most coveted buttery, golden, crunchy layer at the bottom of a pot of rice, is considered by many to be the jewel of Persian cooking and the source of fierce competition amongst those vying for the biggest piece and home cooks jockeying for bragging rights. For the best results, use an inexpensive heat diffuser or a thick, heavy-bottomed pot, or rotate the pot every 10 minutes, and immediately set the pot of cooked rice in cold water or on a thoroughly wet towel to ensure you don't lose a single bit of the golden brown crust.

Kedgeree (British Curried Rice With Smoked Haddock)

Inspired by the South Asian lentil-and-rice dish khichdi, this British recipe combines lightly curry-spiced basmati rice with Scottish smoked fish, jammy boiled eggs, and buttery onions. Toasting the rice in oil for a few minutes before adding the liquid further ensures that the grains of rice remain separate and fluffy.

Nigerian Fried Rice

Golden sella basmati, a type of basmati that has been parboiled, is essential for this Nigerian dish that cooks, feels, and tastes like a cross between Indian pilau and Chinese fried rice. The rice is first partially cooked in Nigerian stock to infuse it with savory flavor, then green bell pepper is added at the end of the cooking process to lend a fresh, vegetal flavor.

Koshari (Egyptian Lentils, Rice, and Pasta)

This dish of fluffy vermicelli, rice, tender black lentils, and soft elbow pasta is iconic Egyptian street fare that's bursting with tart and savory flavors and contrasting textures. It's fairly simple to make despite its long list of ingredients. To speed up the cooking time and ensure tender, fluffy grains, pre-soak the rice and lentils.

Nigerian Jollof Rice

The keys to making this seasoned tomatoey West African classic are choosing the right type of rice, in this case golden sella basmati, and slow cooking. Cooking the rice most of the way on low heat allows the grains to absorb the sauce properly, cook evenly, and not burn on the bottom; stirring minimally ensures evenly cooked rice while keeping the grains separate.

Ghapama (Armenian Stuffed Pumpkin)

If you're looking for a “low effort, high reward” showstopper that’s ideal for serving guests, then this gorgeous honey-butter–glazed pumpkin stuffed with rice, dried fruits, and nuts is it. Parboiled rice guarantees the stuffing cooks through at the same rate as the pumpkin. Brown butter amplifies basmati rice's nutty aroma and adds a complex, savory flavor.

North African Tuna and Rice Salad

We've drawn inspiration from North African pantry staples like harissa, preserved lemons, and olives to transform plain leftover basmati rice into a bright salad that's a meal by itself. Meaty tuna, crunchy vegetables, and fluffy rice dressed in a punchy vinaigrette offer a delightful contrast of textures and flavors.

Dosa (Indian Rice-and-Lentil Crepes)

Our version of the popular South Asian crepe made from fermented basmati rice and black lentils is crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation. Dosas are remarkably versatile and can be served with any number of accouterments or fillings, though masala dosa is the most iconic iteration—stuffed with a spiced potato filling and rolled into a log and served with coconut chutney.