Easy Recipes with GI Tag Kala Namak Rice

Easy Recipes with GI Tag Kala Namak Rice

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In English, Kala Namak Rice is referred to as black salt rice. It also goes by other names such as Kala Namak Chawal, Siddharth Nagar Rice, and Buddha Rice. The name ‘Kala Namak’ derives from its appearance, with ‘Kala’ meaning black and ‘Namak’ meaning salt in Hindi, indicative of the rice’s black husk.

This Rice dates back to the time of Gautam Buddha. According to chronicles kept by Chinese traveller Fa Hien, when Buddha returned to Kapilvastu after enlightenment, he was greeted warmly by the locals. As he travelled towards the Bajhan forest, residents in Mathla requested prasad, or sacred food. Buddha gave them grains of this rice and told them to plant it in swampy areas, saying,

“This Kala namak rice will have a typical aroma, which will always remind you of me.”

Since then, this Rice has been a staple in the regions around Siddharth Nagar and Kapilvastu. It’s cherished for its unique aroma and historical significance.

In this blog, we will share amazing recipes you can make with Amalfarm Gitag Kala namak rice and treat yourself to some healthy flavourful delight.

1. Home Recipe

1. Kalanamak Pongal

Ingredients:

  •  Kala namak rice – ¾ cup (150g)
  •  Green gram split – ¼ cup (50g)
  •  Water – 500 ml
  •  Salt – 1/4 tsp
  •  Ghee/oil – 2 tablespoons
  •  Cashew nuts – 10
  •  Peppercorns – 1 tsp
  •  Cumin seeds – 1 tsp
  •  Chopped ginger – 1 tsp
  •  A pinch of hing (asafoetida)
  •  Few curry leaves

Method:

  1. Rinse the Kala namak rice and green gram in water.
  2. Soak for 2 hours to facilitate easier cooking.
  3. In a clay pot, bring the soaked water to a boil.
  4. Add the soaked rice and green gram to the boiling water.
  5. Cook on medium flame for 15–20 minutes until the Pongal is done.
  6. In a separate pan, heat ghee/oil and roast cashew nuts and peppercorns.
  7. Add cumin seeds and chopped ginger, stirring well.
  8. Mix the roasted ingredients into the cooked Pongal.
  9. Add additional ghee if desired.
  10. Serve hot with sambhar and vada.

Tip: Soaking the rice for 2 hours reduces the cooking time to 15 minutes. Adjust soaking and cooking times as needed.

Enjoy these delicious dishes featuring the unique and aromatic Kala namak rice from Uttar Pradesh!

2. Home Recipe

2. Kalanamak Tomato Rice

Ingredients:

  • Kala namak Rice – 1/4 kg (250g)
  •  Onions – 2
  •  Tomatoes – 4
  •  Green chillies – 3
  •  Ginger – 1 piece
  •  Garam masala – 1/2 tsp
  •  Chilli powder – 1 tbsp
  •  Turmeric powder – 1/2 tsp
  •  Coconut oil – 5 tablespoons (50g)
  •  Mustard seeds – 1 tbsp
  •  Chana dal – 2 tbsp
  •  Split urad dal – 1/2 tbsp

Method:

  1. In a pan, heat coconut oil and add mustard seeds, chana dal, and split urad dal. Saute until fragrant.
  2. Add chopped ginger, green chillies, and onions. Saute until onions are translucent.
  3. Add chopped tomatoes and cook until well mashed.
  4. Mix in turmeric powder, chilli powder, garam masala, and salt.
  5. Add Kalanamak rice and water, mixing well.
  6. Transfer the mixture to a pressure cooker and cook until two whistles.
  7. Once done, your fragrant Kalanamak tomato rice is ready to serve.

Enjoy these delicious dishes featuring the unique and aromatic Kalanamak rice from Uttar Pradesh!

How to Cook Kala Namak Rice

Let us share the recipe for cooking Kala Namak Rice in the traditional way. Kala Namak Rice is fairly easy to cook, though it requires a slightly different approach compared to other rice varieties.

Step 1: Preparing the Rice

To cook Black Salt Rice, start by washing the raw rice 2-3 times to remove any impurities. The white liquid released during washing is more concentrated and denser in Buddha Rice.

Step 2: Cooking the Rice

After washing, fill the pot with fresh water and cook the Kalanamak Rice on a low flame. For enhanced flavor, add a little desi ghee, specifically high-quality A2 ghee with a grainy texture.

Step 3: Checking for Doneness

After 10-15 minutes (depending on the quantity), the rice begins to puff up, indicating that the Black Salt Rice is cooked. Taste a few grains using a fork or spoon to confirm.

Step 4: Letting the Rice Rest

Once you determine the rice is cooked, cover the pot and let it sit for 5-10 minutes. This allows the textures to settle and excess moisture to be naturally absorbed.

Step 5: Serving the Rice

The Kala Namak Rice is now ready to eat. It pairs well with daal and bhaji.

Ideal Dishes for Kala Namak Rice

Kala Namak Chawal is perfect for making Khichdi, tehri, and mango with sticky rice (a Thai dish). It also works wonderfully in desserts like kheer and payasam, offering a deliciously unique taste.

This comprehensive guide covers everything you need to know about cooking and enjoying Kala Namak Rice, highlighting its distinctive characteristics and ideal pairings.

Conclusion

Kalanamak Rice, celebrated for its unique fragrance and soft, fluffy texture, is a heritage variety from Uttar Pradesh. Perfect for dishes like Khichdi, tehri, and kheer, it pairs wonderfully with daal and traditional curries. Although not suited for Pulao or Biryani, its rich aroma and historical significance make it a prized addition to any meal. For the best experience, choose Amalfarm GI tag Kala Namak Rice and enjoy its exceptional quality and authentic flavor.