The short answer
For yakhni pulao, an aged long-grain basmati like 1121 absorbs the stock and stays fluffy. For kabuli pulao and large batches, sella rice is the safer choice: it is parboiled, so it holds its shape and stays fresh for hours.
Why pulao is different from biryani
Pulao rice cooks in a measured amount of yakhni (stock) and absorbs all of it. There is no draining, so the grain needs to drink up flavour while staying separate. Too young or too starchy a rice turns sticky.
Our guide by dish
| Pulao | Best grain |
|---|---|
| Yakhni pulao | 1121 basmati or Super Kernel |
| Kabuli pulao | Sella |
| Matar or vegetable pulao | 1121 or Daghi 1121 |
| Pulao for a deg | Sella or double steam |
A simple rule for water
For soaked basmati cooked by absorption, start with about 1.5 cups of yakhni for every cup of rice. Sella needs more, closer to 2 cups. Cook covered on low until the liquid is absorbed, then rest for 10 minutes.