Kala Jeera Rice
Kala Jeera Rice is a simple recipe that goes really well with Curries. Especially Butter Chicken Sauce or Kebabs, Souvlaki, and more.
There is some confusion with this name. In short Kala Jeera is a Seed that is added for this Rice recipe. It is used interchangeably with Black Cumin but is not Black Seed which is sometimes used interchangeably. It is not a type of Rice either. There is a picture below of the seeds I have on hand.
The seed has a wide variety of culinary applications. It can be used for curry dishes. As a tincture that can be made from it by pouring boiling water over a small amount of seeds creating an aromatic tea. Mixed with flour to be baked into bread or on top of Naan and Pita Bread. Commonly, it is mixed with garlic and/or honey. Kala Jeera can be added to salad dressings or sprinkled over a soup or salad.
The Seeds are very versatile that can be added to almost any dish to add aroma and nutritional value. Kala Jeera can be boiled, stewed, baked, stir-fried, etc.
When adding Kala Jeera to any cooked dish. The basic guideline to follow is to add it last. Just moments before the dish would be served. Because it has a very short cooking time.
Kala Jeera is a spice that is made from seeds of the black cumin plant. A member of the parsley family of plants, black cumin is native to parts of Asia, India, and Pakistan where the seeds are harvested. Narrow, tiny, and curved in shape, Kala Jeera has a strong earthy aroma that becomes nutty-flavored when cooked. Although it is not the same as cumin, it can be similarly used in small amounts to enhance the flavor of meats, soups, stews, rice, and sauces.
The Seeds improve the metabolism of the body and reduce fat consumption. Ajwain, also known as carom seeds, also increases the metabolic rate of the body, which in turn burns fat. Kala jeera is also known as Black cumin seeds, and it helps in lowering blood sugar levels, which is ultimately helpful in weight loss.
For the Kala Jeera rice, I use Basmati but you can see below that there is also confusion on the term Kala Jeera with Rice.
The Kali Jeera Non-Basmati Rice is often known as the ‘Prince of Rice’. This is long-grain white rice on a miniature scale-like baby Basmati. It cooks in only ten minutes, producing a delicate aroma, taste, and texture.
Kala Jeera Rice Variation
Another variation is instead of washing and rinsing the Rice. Cook the Basmati Rice in the Butter over medium heat for a few minutes. This Cooks out the Starch and Browns the Butter a bit, adding more flavor. Add this into the Rice Cooker along with a few Lindi Peppers and Herbs & Spices suggested in the Recipe.
The Chili Flakes can also be swapped out or exchanged for Hot Aleppo Pepper or Finely Chopped Chilies.
Kala Jeera Rice
- Rice Cooker
- 2 C Water
- 1 C Basmati Rice rinsed
- 1 Onion Sliced
- 1 Tbl Butter
- 2 tsp Chicken Broth Powder | or Vegetable Broth
- 1/2 Tbl Kala Jeera | or more
- 1 tsp Kosher Salt
- 1 tsp Parsley
- 1/2 tsp Coriander
- 1/2 tsp Garlic Powder
- 1/4 tsp Chili Flakes or more depending on taste.
- 1/8 tsp Cinnamon
- 1 Bay Leaf
- Wash and rinse the Rice until water runs clear, place in strainer to completely drain the water.
- Add to Rice Cooker with all ingredients,mix and cook.