Kala-jeera rice

by indophile Tue Mar 20, 2012 1:13 pm

Anyone familir with a rice variety called "kaalaa-jeera?" Is it true that it's a Bangladeshi special variety of rice?

by Hellsangel Tue Mar 20, 2012 1:16 pm

It is also known as Shahjeera.

by indophile Tue Mar 20, 2012 1:19 pm

Is it really dark-colored (kaala) and as thin as as a cumin seed (jeera)?

by Maria S Tue Mar 20, 2012 2:08 pm

Kala jeera, from what I know is called "karuppu seeragam"..it's not the same as reg. jeera/seeragam- the taste is different and it's sweet. It's not commonly used in TamilNadu (I imagine the South)..but, occasionally to make non-veg.curry, esp. mutton curry.

http://www.savoryspiceshop.com/spices/kalajeera.html

Now, what we call "jeera rice" is made with reg. jeera not kala jeera..it's very easy to make:

http://www.mysamayal.com/2006/05/spicy-kala-channa.html

by indophile Tue Mar 20, 2012 2:39 pm

I know about the jeera rice. When I was going to school in Surathkal (about 10 miles north of Mangalore, South Kanara Dt. in Karnataka), they used to make this jeera-rice once in a while. That's apart from other rice dishes - pulihodura, chitraanna, ghee rice, bissi-huli-anna, biriyani (South Kanara style - we used to call it GSB-style), biriyani-Bombay style and other styles, komal-rice, etc. etc., etc. Looks like Karnataka has many many rice dishes.

It's kala-jeera that I was curious about. So it's not a variety of rice after all; rather more of a spice.

by Hellsangel Tue Mar 20, 2012 2:41 pm

Actually, I looked this up:

http://www.purcellmountainfarms.com/Kala%20Jeera%20Rice.htm

by indophile Tue Mar 20, 2012 2:45 pm

Now I am really confused. HA's link says it's cooked and eaten like rice. Maria says it's a spice used in non-veg curries.

by Maria S Tue Mar 20, 2012 2:48 pm

No..Maria learned something new from HA's link!

So, Mr. Indo.. I defer to it..this is the first time..I am hearing about an "actual kala jeera" rice variety!

by charvaka Tue Mar 20, 2012 2:52 pm

indophile wrote:Anyone familir with a rice variety called "kaalaa-jeera?" Is it true that it's a Bangladeshi special variety of rice?

It is called Kalizeera, and it is exported from Bangladesh. This is one of the three varieties we eat in our house (the others are parboiled and sona masoori). Kalizeera is just a variety of white rice, so it has nothing to do with jeera. The grains are small and the cooked rice has a fragrance not entirely unlike that of basmati. The Bengalis seem to consider this a variant of basmati. I think they also call it gobindobhog.

by Maria S Tue Mar 20, 2012 3:04 pm

Hmm..so "Kalizeera" is obviously different from "Kala jeera"..

This is something new to me. Thanks!

by indophile Tue Mar 20, 2012 3:50 pm

charvaka wrote:

Thanks for the info. When growing up we used to eat a rice variety called "tulsi-konti" (thorns of tulsi). Very fine and extremely fragrant (like jasmine flowers). I never figured out how the "tulsi-konti" name came about, because tulsi has no thorns. Smile

by chameli Tue Mar 20, 2012 5:42 pm

kaala jeera is caraway seed isnt it ?

..in Hindi it is shah jeera

the only dish ive seen it being used in is Biryani

never heard of kaali zeera ...but then i am such the dope Smile

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