Short answer: buy basmati for biryani and pulao, sona masoori for everyday South Indian meals and pongal, and sella (parboiled) basmati when you want long grains that stay separate and refuse to overcook. Everything else — brown, organic, black — is a variation on those three ideas. The rice aisle at an Indian grocery can look like fifty bags of the same thing, but there are really just a handful of decisions, and once you know them you'll never stand there guessing again.

We stock rice deep here on Fairfax because it's the one thing nobody wants to run out of. Here's how to pick the right bag for what you're actually cooking.

What's the difference between basmati, sona masoori, and sella rice?

It comes down to grain shape, aroma, and how the rice was processed. Basmati is a long-grain aromatic rice grown in the foothills of the Himalayas; the grains stay slim, elongate as they cook, and carry that distinct popcorn-and-flowers smell. Sona masoori is a medium-grain rice from South India — lighter, a little softer, less perfumed, and the natural choice for everyday rice-and-sambar or curd rice. Sella (also called parboiled) is rice that's been partially steamed in the husk before milling, which hardens the grain so it cooks up firm and separate instead of sticky.

Think of it this way: basmati is for when the rice is the star, sona masoori is for when the rice is the plate under everything else, and sella is your insurance policy for a big pot of biryani that has to feed a crowd without turning to mush.

Takeaway: match the grain to the dish — long and aromatic for special rice, medium and soft for daily meals, parboiled when you can't risk overcooking.

Which rice is best for biryani?

For biryani you want long-grain basmati, and ideally aged basmati. Aging (usually one to two years) dries the grain so it absorbs less water and elongates more, which is exactly what you want in a layered biryani where every grain should stand apart. Brands that market "extra-long" or "aged" grains are worth the small premium here.

Our go-to bags for biryani are India Gate Excel Basmati, Kohinoor Extra Long Basmati, and Daawat Traditional Basmati — all recognized Indian brands with the long, clean grain that layers beautifully. If you're cooking for a big weekend pot and terrified of overcooking, reach for Royal Sella (parboiled) Basmati instead; it's nearly impossible to turn to paste. A spoon of a ready blend like MDH Pulao Masala in the pot is a shortcut we won't judge you for on a Tuesday.

Takeaway: aged, extra-long basmati for a proper dum biryani; sella when you're feeding a crowd and want a foolproof pot.

What rice should I use for everyday cooking and dal-chawal?

For plain steamed rice next to dal, rajma, or sabzi, you don't need the most expensive aged basmati — a solid everyday basmati does the job and costs less. Royal White Basmati in the 5 lb bag is a sensible middle size for a household that cooks rice a few times a week, and the 2 lb starter bag is perfect if you're just learning what you like. Lal Qilla Basmati is another dependable long-grain option that's popular across South Asian and Middle Eastern kitchens alike.

If your table leans South Indian — sambar, rasam, curd rice, pongal — reach for sona masoori instead. 24 Mantra Organic Sona Masuri is softer and stickier than basmati in the way those dishes want.

Takeaway: save aged basmati for special meals; keep an everyday basmati or a bag of sona masoori for the daily rotation.

Is brown, organic, or black rice worth it?

Brown basmati keeps the bran layer, so it's nuttier, chewier, and higher in fiber — it just needs more water and a longer cook (closer to 40 minutes). Royal Brown Basmati is a good whole-grain everyday swap. If you cook organic, Khazana Organic Basmati gives you certified-organic long grains without giving up the aroma.

Black rice — sometimes labeled "forbidden rice" — is a different animal: dramatic deep purple when cooked, nutty and slightly sweet, and packed with the same antioxidants that make blueberries dark. Jiva Organics Black Rice is a fun one for kheer or a colorful grain bowl. And if you love a soft, comforting khichdi, a rice graded specifically for it — like Amrut Khicadi Rice — cooks down to exactly the right texture.

Takeaway: brown and organic are easy upgrades for daily rice; black rice is a treat worth keeping around for something special.

How do you cook basmati rice so it comes out fluffy?

Three habits do most of the work. First, rinse the rice in cool water until the water runs mostly clear — that washes off surface starch that would otherwise make grains clump. Second, soak basmati for 20 to 30 minutes before cooking; soaked grains elongate more and cook evenly. Third, respect the ratio: roughly 1 cup rice to 1.5 cups water for soaked basmati on the stovetop, a touch less if you've soaked longer.

Bring it to a boil, drop to the lowest simmer, cover, and don't peek for about 12 minutes. Let it rest off the heat for 5 minutes, then fluff with a fork rather than a spoon so you don't crush the grains. A teaspoon of ghee stirred in at the end gives you that restaurant jeera-rice gloss.

Takeaway: rinse, soak, and use a 1:1.5 ratio — those three steps turn ordinary rice into separate, fluffy grains.

How should I store rice so it stays fresh (and bug-free)?

Rice keeps for a long time, but two things ruin it: moisture and pantry moths. Move rice out of the paper or woven bag into an airtight container, keep it somewhere cool and dark, and drop in a couple of dried bay leaves or a few cloves — an old kitchen trick that discourages weevils. In LA's warmer months, an airtight bin matters even more. Buying a 10 lb bag is the better value if you cook rice often; go for a 2–5 lb bag if you're cooking for one or trying a new type.

Takeaway: decant into an airtight container with a bay leaf, store cool and dark, and size the bag to how fast you actually cook.

Where can I buy Indian rice in Los Angeles?

You'll find all of these on the shelves at Anoras Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036 — from 2 lb starter bags to 10 lb family sizes, across basmati, sella, sona masoori, brown, organic, and specialty rice. Browse the full Rice collection online, and while you're stocking up, our Spices & Masalas and Oil & Ghee aisles have everything else a good pot of rice wants.

Prefer to shop from home? You can order online for local delivery around Los Angeles and have the heavy bags brought to you instead of hauling them from the car.

Takeaway: come by the Fairfax store or order online for delivery.

Frequently asked questions

Do I really need to soak basmati rice?
You don't have to, but soaking for 20–30 minutes helps the grains elongate and cook evenly, which is why biryani recipes almost always call for it. For a quick weeknight pot, a good rinse alone will still give you decent results.

What's the difference between sella and regular basmati?
Sella is parboiled — steamed in the husk before milling — so the grains are firmer, more separate, and much harder to overcook. Regular basmati is softer and more aromatic. Sella shines in big-batch biryani; regular basmati is lovelier for everyday rice.

Which basmati brand is best?
There's no single winner — India Gate, Kohinoor, Daawat, Royal, and Lal Qilla are all dependable. For biryani, choose whichever is labeled aged or extra-long. For daily rice, buy on value.

How much water do I use for basmati?
About 1.5 cups of water per 1 cup of soaked basmati on the stovetop. Reduce slightly for longer soaks, and a little more for brown basmati, which needs closer to a 1:2 ratio and a longer cook.