Kala jeera pulao - Himalayan black cumin basmati rice
Kala jeera pulao is a fragrant pilaf rice scented with Himalayan black cumin (kala jeera, Bunium persicum), a rare spice with woody, smoky notes, not to be confused with nigella or with ordinary cumin. Fluffy separate basmati grains, onions golden in ghee, bay leaves and a simple crackle of kala jeera seeds: a vegetarian side of rare elegance, ready in half an hour.
Ingredients
- For the rice
- Basmati rice: 300 g
- Water: 550 ml
- Ghee: 2 tablespoons
- Salt: to taste
- For the tempering (tadka)
- Himalayan black cumin seeds (kala jeera, Bunium persicum): 2 teaspoons
- Sliced onion: 1 large
- Bay leaves: 2
- Garam masala: 1/2 teaspoon (optional, as a finishing touch)
Instructions
-
1
The soaking: rinse the basmati rice under cold water until it runs clear, then leave it to soak for 20 minutes. Drain it thoroughly.
-
2
The tempering (tadka): melt the ghee in a heavy-based pan over medium heat. Add the kala jeera seeds and bay leaves: let them crackle for a few seconds, until they release their woody, smoky aroma.
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3
The onions: add the sliced onion and fry for 6 to 8 minutes, until golden and soft.
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4
The rice: add the drained rice and gently coat it in the fragrant ghee for 1 to 2 minutes, without breaking the grains.
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5
The cooking: pour in the water, season with salt and bring to the boil. Cover, lower to a very gentle heat and cook for 12 to 15 minutes, until all the water is absorbed.
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6
The rest: turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork, dust with a hint of garam masala if you like and serve hot.
Tips
💡 Kala jeera (Bunium persicum) is the true black cumin of the Himalayas: its slender, dark seeds have nothing to do with nigella (often wrongly sold as "black cumin") or with ordinary cumin. Its woody, faintly smoky and sweet taste makes all the difference in a pulao.
Do not swap it for regular cumin: the aroma would be entirely different.
Soaking the basmati is the key to long, separate grains that don't clump.
For a richer version, add a few flaked almonds or cashews browned in ghee before the onion.
Our kala jeera comes from smallholder farms in the Himalayas, grown without pesticides.
Spices used
Find the spices from this recipe in our shop.
Himalayan Black Cumin (Kala Jeera)
Garam Masala
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