Created for the BC Blueberry Council by Chef Gurj Dhaliwal.
Photo courtesy of the BC Blueberry Council.
Yields 4-6 Main Course Portions
INGREDIENTS:
1 cup (250 ml) Basmati Rice
2 tbsp (30 ml) Vegetable Oil
1 tsp (5 ml) Coriander Seeds
1 tsp (5 ml) Cumin Seeds
1 tsp (5 ml) Whole Cloves
1 Cinnamon Stick
4 Green Cardamom Pods
1 tbsp (15 ml) Garam Masala
2 tsp (10 ml) Turmeric Powder
1 tsp (5 ml) Ground Black Pepper
½ tsp (2.5 ml) Salt
2 cups (500 ml) Water
2 tbsp (30 ml) Shallot, minced
1 tbsp (15 ml) Garlic Cloves, minced
1 tbsp (15 ml) Ginger, minced
1 Fresh Red Chili, sliced thin
⅓ cup (25 g) Sliced Almonds, toasted
½ cup (75 g) Raisins
1 Lime, juice & zest
¼ cup (10 g) Cilantro, chopped
1 cup (170 g) Fresh B.C. Blueberries
DIRECTIONS:
- Begin by rinsing the rice 3 times with cold running water and in a large bowl, drain and set aside.
- Heat a large sauce pot over medium heat and add in 1 tbsp (15ml) of vegetable oil for 1 minute. Add in the coriander, cumin, cloves, cinnamon, and cardamom. Toast all spices in the oil for 3 minutes.
- Add in the rice and cook, stirring until toasted for 1 minute. Add in the garam masala, turmeric, black pepper and salt, then add water, turn the heat up to high and bring to a boil.
- Turn the heat down to low, cover with a tight fitting lid and let steam until the rice is tender, about 20 minutes.
- Remove from the heat and let the rice rest covered for 10 minutes before fluffing up with a fork.
- Heat a small sauté pan over medium with the remaining 1 tbsp (15ml) of oil; add in the shallots, garlic, ginger and sauté for 5 minutes until the mixture is cooked and translucent.
- Turn the heat down to low add in the chili, almonds, raisins and cook for 1 minute in order for the flavors to come together, turn off the heat.
- In a large bowl combine together the warm rice, shallot mixture, lime juice, lime zest, fresh cilantro and a pinch of salt & pepper.
- When the biryani has cooled down for 20 minutes, gently fold in the fresh blueberries.
