Why Is Black Rice Called Forbidden Rice?
Black rice is often called forbidden rice because, according to ancient Chinese tradition, it was once reserved for emperors and the royal court. Due to its rarity and perceived nutritional value, ordinary people were reportedly not allowed to eat it.
Today, black rice is enjoyed around the world for its slightly nutty flavor, striking dark color, and impressive nutritional profile. It is naturally rich in antioxidants, particularly anthocyanins, the same compounds that give blueberries their deep color.
While the name “forbidden rice” comes from its royal history, there is nothing forbidden about enjoying this nutritious grain today. 🍚
Black Rice Pilaf is a flavorful and comforting rice dish that is perfect for lunch or dinner. It is made with black rice, ghee, onions, whole spices, tomatoes, yogurt, and bone broth, which come together to create a rich and aromatic meal. The warm flavors of black cumin, cloves, cardamom, cinnamon, and black pepper make this pilaf taste special and different from everyday rice recipes.
This recipe is prepared in Instant Pot, so it is simple to make and does not require too much work, but you can make it in any pressure cooker or on stove top. The onions are lightly fried in ghee, then the spices, ginger, garlic, and tomatoes are cooked together to build a deep and delicious flavor. Yogurt adds richness, while bone broth makes the rice even more tasty, nutritious and comforting.
Black Rice (Forbidden Rice) Pilaf
Equipment
- Instant Pot
Ingredients
- 2 tbsp + 1 tsp ghee
- 1/4 cup onion thinly sliced
- 1/4 tsp black cumin
- 2 cloves
- 1 green cardamom
- 1 black cardamom
- 1/2 inch cinnamon
- 4 to 5 black peppercorns
- 1 tsp chopped ginger and garlic
- 3/4 cup finely chopped tomatoes
- 1 tsp salt
- 2 tbsp Shan Biryani Masala optional
- 3 tbsp yogurt
- 1 1/2 cups homemade bone broth
- 1 cup black rice
Instructions
- Add ghee to the inner pot of Instant Pot and turn on saute mode at high.
- Fry the sliced onion until lightly golden.
- Add black cumin, cloves, green cardamom, black cardamom, cinnamon, and black pepper. Fry for a few seconds.
- Add chopped ginger and garlic and fry until fragrant.
- Add chopped tomatoes, mix well, cover, and cook on medium heat, stirring occasionally to prevent burning.
- Add salt and Shan Biryani Masala (optional). Mix well and cook until tomatoes soften and oil separates.
- Add yogurt, mix well, and cook until the moisture dries out.
- Fry the masala well until the oil separates.
- Add bone broth, cover and bring it to a boil.
- Add black rice, mix gently, and level the rice for even cooking.
- Pressure cook on high for 20 minutes, then let the pressure release naturally.
- Gently fluff the rice and serve hot.