| Prep: 20 mins | Cook: 40 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 22g | 5g | 75g |
| sugars | fibre | protein | salt |
| 15g | 4g | 10g | 1.5g |
One of my favorite recreations that captures the heart of New York’s diverse culinary scene is the evocative and richly fragrant Biryani with Kala Zeera. As a native New Yorker, I have been fortunate to be exposed to an array of dishes from various cultural backgrounds – an influence that clearly reflects in this tantalizing recipe. The combination of the unique spice blend and fruits tumbles together to create a sensory celebration, reminiscent of the city’s vibrant and multicultural gastronomy.
The Melting Pot of Flavors
Biryani with Kala Zeera is not your standard fruit-based recipe. It marries together the freshness of mixed fruits such as apples, pineapples and grapes, with the depth and heat of spices like Kala Zeera (black cumin), turmeric, and red chilli powder. The balance between the fruit’s natural sweetness and the spice’s piquant flavors make this dish a metaphor for New York City’s own cultural mix.
The Health Kick of this Recipe: More than Meets the Eye
Aside from its mouthwatering flavors, this dish also is a health treasure-trove. Black cumin, known as Kala Zeera, has functional properties that can help with digestion and boost your immune system. Fruits add a beneficial dose of fiber and antioxidants. Pairing this dish with a refreshing blended juice drink would make for a nutritionally fulfilling meal.
This recipe also reminds me of a North Indian favorite, the Hyderabadi vegetable biryani, but with a sweet twist. And if you’re looking to entertain, it pairs beautifully with a lusciously spiced Indian-spiced grill chicken.
Ultimately, the Biryani with Kala Zeera is a unique take on a traditional dish. It’s about venturing into culinary avenues that break away from the norm. Just like my beloved city, this recipe is a testament to the beauty and joy that comes from embracing diversity.
What You’ll Need
- 2 cups Basmati rice
- 1/2 cup Kala Zeera (Black Cumin)
- 4 tablespoons Vegetable oil
- 2 Bay leaves
- 4 Cloves
- 2 Cinnamon sticks
- 5 Cardamom pods
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 1/2 cup Onion, thinly sliced
- 2 Green chilies, slit
- 2 tablespoons Ginger garlic paste
- 1 cup mixed fruits (apple, pineapple, grapes), diced
- Handful of Mint leaves
- Handful of Cilantro leaves
- 4 cups Water
- 1/2 cup Yogurt, beaten
- 2 teaspoons Ghee
- Handful of Fried onions for garnish
- Handful of chopped nuts (cashews, almonds), for garnish
- Saffron strands soaked in 2 tablespoons warm milk
Method
Step One
Wash the Basmati rice under cold running water until the water runs clear. Soak it in cold water for 30 minutes, then drain well.
Step Two
Heat the vegetable oil in a pan. Add the Kala Zeera (Black Cumin), Bay leaves, Cloves, Cinnamon sticks, and Cardamom pods. Sauté for some time till the spices start to crackle and release their aroma.
Step Three
Add the sliced onions and green chilies to the pan. Sauté until the onions turn golden brown. Now add the Ginger garlic paste and sauté for a few more minutes.
Step Four
Stir in the Turmeric powder, Red chili powder, and Salt. Add the mixed fruits and continue to sauté for 2-3 minutes more.
Step Five
Add the soaked Basmati rice to the pan and gently mix, making sure not to break the grains. Pour in the water and beaten Yogurt, then bring to a boil.
Step Six
Lower the heat to medium, and let the rice cook until it’s 70% done. Then add the Lemon juice and Ghee, stir gently.
Step Seven
Cover the pan with a lid and simmer for 15-20 minutes, or until the rice is fully cooked and all the liquid is absorbed.
Step Eight
Uncover the pan and sprinkle the Biryani with Mint leaves, Cilantro leaves, fried onions, and chopped nuts. Drizzle the saffron milk over the top.
Step Nine
Cover the pan again and cook on low heat for another 10 minutes, so that the flavors meld together. Serve hot.
