With the recently concluded black sticky rice contest, we set to work on sharing with you the recipes from the contest. After much discussion, we narrowed down our choice to the black sticky rice biryani recipe. Wait, you must be wondering biryani and black sticky rice? Agreed that biryanis usually require top grade basmati rice, but we thought why not give it a go with a Northeast twist!
So, grab your apron (and chef hat for more drama) and start cooking! This healthy, delicious meal is the first prize winning recipe from Zizira’s black sticky rice contest.
But before we begin, here’s what our winner had to say.
It’s an absolute feast, Zizira’s black sticky rice biryani with mango chutney, salad & sweets prepared by my loving wife, Ranjana Kukrety. Never knew black sticky rice taste so good. Kulbhushan Chaudhary, First prize winner (Zizira’s Black Sticky Rice Contest).
Black Sticky Rice Biryani Recipe
Preparation Time: 25-30 minutes
- 1 tablespoon oil
- 1 cup of black sticky rice
- 1 mid-sized onion
- 1 tablespoon ginger-garlic paste
- 1-2 green chillies
- 2 cups of chopped vegetables (we used capsicum and carrots)
- 2 teaspoon of biryani masala
- 1 teaspoon of coriander powder
- Salt to taste
- 5-6 mint leaves
- 50 gm cashews
- Rinse the black sticky rice till the water runs clears
- Soak the rice for 10 minutes then set it aside
- Chop the onions, chillies, mint leaves and vegetables
- Grind the ginger and garlic into a fine paste
- Heat the oil in a pan and roast the cashews and sliced onions until they turn a golden brown. Set aside half of the mixture and add the ginger-garlic paste the other half in the pan.
- Next, add green chillies, turmeric, coriander powder, and salt to the mixture in the pan. Sauté until everything is well roasted.
- Add the biryani masala and the chopped mint
- Now pour the black sticky rice into a cooker and add this mixture to the black sticky rice. Next, add one cup of water and start cooking at medium heat.
- After 20 minutes, once the rice looks well cooked, give it a good stir when still hot. Garnish with cashews.
- Lastly, garnish with remaining cashews and mint leaves and serve the black sticky rice biryani with salad and dessert. Bon appetite!
So the next time you’re thinking of biryani for your family, try it using the black sticky rice from Zizira!
Recipe by: Ranjana Kukrety, wife of Kulbhushan Chaudhary, First prize winner (Zizira’s Black Sticky Rice Contest).
How is the biryani different?
The first feature you will notice about the black sticky rice is the black layer (duh!) which is the bran and germ. And it this very layer that makes this rice far more nutritious than the average milled rice. The black sticky rice does not undergo the regular mechanical milling which takes away all the nutrients from the rice by “polishing” away the bran and germ layer. Rather it is manually processed using traditional wooden mortars and pestles.
Secondly, in Northeast India, sticky rice has found very little footing in any recipe other than the usual rice cakes or as is. And thanks to Ranjana Kukrety, we said to ourselves “why not!”. When we got our staff members to try it out, as usual, the response was nothing short of overwhelming!
It was a spicy treat, didn’t knew that black sticky rice could be so versatile. Would be a great side dish” Gary Lyngdoh, HR & Admin, Chillibreeze
It reminded me of daliya, a famous North Indian dish, the spices were very well served. The rice had a notable nutty taste. I wish it was a non-veg biryani would have been great!” Rubeena Khan, Executive – Presentation & Design Services, Chillibreeze
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