Basmati is the fragrant rice variety commonly used in Indian biryani.
Basmati is a long-grain aromatic rice associated mainly with the Punjab region and parts of India and Pakistan. Its name is linked to fragrance, and the rice is prized for its distinctive aroma, slender grains, and ability to elongate during cooking without becoming excessively sticky.
Biryani recipes vary by region, but basmati is especially common because its separate, fluffy grains layer well with meat, vegetables, spices, saffron, and fried onions. Hyderabadi, Lucknowi, and many restaurant-style biryanis use it, although regional cooks may choose other rice varieties.
A common mix-up is treating every long-grain rice as basmati. Jasmine rice is also aromatic, but it has a softer, stickier texture and is associated primarily with Southeast Asian cuisines. Ponni and Sona masoori are important Indian rice varieties, yet they are not the canonical answer to this question. Basmati is also used for pulao, pilaf, and other rice dishes.