Rice

Golden sella is basmati that has been parboiled in the husk before milling, which turns the grain pale gold and makes it firmer, so it stays separate and does not break when it is layered with meat and cooked on dum. That is why Tilda golden sella and Laila golden sella are the biryani choice, usually with mutton on the bone or a whole chicken cut into 8. Tilda pure basmati is softer and more fragrant, the one for plain rice, pilau and zarda.

Rinse it until the water runs clear, soak for 20 to 30 minutes, then boil in plenty of salted water for 5 to 7 minutes until the grains are just tender, drain, and let it steam covered off the heat for 10 minutes. Allow about 75g of dry rice per person. For a pilau, cook the pure basmati in measured stock instead, one and a half cups of liquid to one of rice, with a Shan Punjabi Yakhni Pilau mix and a boiler chicken for the stock.

Yes. Laila brown basmati is the wholegrain version, 2kg, which takes about twice as long to cook as white basmati. Tilda Thai fragrant jasmine rice in 500g, 1kg or 5kg is the soft, sticky rice for Thai curries and stir-fries, and Green Dragon fragrant rice in 2kg, 5kg or 10kg is the catering-size alternative. Tilda long grain is the plain, non-aromatic rice for egg fried rice with a Shan Chinese egg fried rice mix.

Yes. The 5kg bags of Tilda pure basmati and golden sella, and the 10kg Green Dragon, travel in the same Woolcool box as the meat by DPD, Tuesday to Saturday, dispatched the next working day and delivered the day after. Delivery is 6.99 under 60 pounds and free from 60 pounds, with a 15 pound minimum order, so a bag of rice with the week's meat usually ships free. Atta, ghee and oil are on the other cooking essentials pages.