Why Is Black Rice Called Forbidden Rice?
Black rice earned the name “forbidden rice” because ancient Chinese tradition reserved it for emperors and the royal court. People once valued its rarity and perceived nutritional benefits, so ordinary people could not eat it.
Today, people around the world enjoy black rice 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.
You can easily prepare this recipe in an Instant Pot, pressure cooker, or on the stovetop. Lightly fry the onions in ghee, then cook the spices, ginger, garlic, and tomatoes together to build deep, 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 ghee plus 1 tsp
- 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 ginger and garlic chopped
- 3/4 cup tomatoes finely chopped
- 1 tsp salt
- 2 tbsp Shan Biryani Masala optional
- 3 tbsp yogurt
- 1 1/2 cups bone broth homemade
- 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.