Recipes

Back to recipes

Kala Namak Lemon Rice

A bright, tempered rice finished with lemon, curry leaves, and gentle spice.

25 mins Serves 2

Ingredients

BASE

Kkhavo Kala Namak rice 1 cup

Fresh lemon juice 3–4 tbsp

Lemon zest ½ tsp

Turmeric powder ¼ tsp

Salt to taste

Tadka

Cold-pressed groundnut oil 2 tbsp

Mustard seeds 1 tsp

Split chana dal 1 tbsp

Split urad dal 1 tsp

Dry red chillies 2–3

Fresh curry leaves 12–15

Green chillies, slit 2

Asafoetida (hing) a pinch

Garnish

Roasted peanuts 3 tbsp

Fresh coriander 2 tbsp

Lemon wedge to serve

Method

Cook & cool the rice: Rinse kkhavo Kala Namak rice. Cook with 2 cups water until each grain is distinct and cooked through — about 18–20 minutes. Spread out on a large plate and cool completely. The grains should stay separate — Kala Namak's short grain handles this beautifully when not overcooked.
Season the rice: Sprinkle turmeric and salt over the cooled rice. Toss gently. The turmeric will coat each grain, lending it that signature golden warmth without overpowering the rice's natural fragrance.
Make the tadka: Heat groundnut oil in a wide pan. Add mustard seeds; let them crackle. Add chana dal and urad dal — fry until both are light golden. Add hing, dry chillies, curry leaves, and green chillies. Stir for 20 seconds.
Combine: Add the seasoned rice to the pan. Toss on medium heat for 2–3 minutes until everything is well-coated in the fragrant oil. Remove from heat.
Add the lemon: Squeeze fresh lemon juice over the rice, adding the zest last for extra brightness. Mix gently. Do not add lemon while on heat — it turns bitter. Garnish with roasted peanuts and coriander. Serve warm or at room temperature.

~280 Calories

7g Protein

8g Fat

46g Carbs

Low Glycemic load

Keywords

Kala Namak lemon rice heritage rice recipe tempered rice South Indian lemon rice GI-tagged rice quick rice recipe

Back to recipes

Kala Namak Curd Rice

Comforting curd rice with soft Kala Namak rice and a classic South Indian tempering.

20 mins Serves 2

Ingredients

Base

Kkhavo Kala Namak rice 1 cup

Full-fat fresh curd (yogurt) 1½ cups

Whole milk (for creaminess) ¼ cup

Salt to taste

Tadka (Tempering)

Cold-pressed sesame oil 1½ tbsp

Mustard seeds 1 tsp

Split urad dal 1 tsp

Dry red chillies 2

Fresh curry leaves 10–12

Green chilli, slit 1

Ginger, finely grated ½ tsp

Garnish

Pomegranate arils 2 tbsp

Roasted cashews, halved 1 tbsp

Fresh coriander, chopped 1 tbsp

Grated carrot (optional) 2 tbsp

Method

Cook the rice: Rinse kkhavo Kala Namak rice twice in cold water. Cook with 2 cups water in a heavy-bottomed pot over medium heat until fully soft and slightly mushy — about 20 minutes. The grain's natural fragrance will bloom as it cooks. Cool to room temperature.
Mash gently: Using the back of a spoon, mash the cooled rice lightly. You want a sticky, creamy texture — not completely smooth. Add milk and mix well to bring it to a looser consistency.
Fold in the curd: Whisk the yogurt until smooth. Fold into the rice until evenly combined. Season with salt. Refrigerate for 10 minutes if you prefer it chilled — this also allows the curd to mellow into the grain.
Prepare the tadka: Heat sesame oil in a small pan until shimmering. Add mustard seeds and let them splutter. Add urad dal and fry until golden. Add dry chillies, curry leaves, green chilli, and grated ginger. Sauté for 30 seconds.
Assemble & serve: Pour the hot tadka over the curd rice. Garnish with pomegranate, cashews, coriander, and grated carrot. Serve immediately or pack as a wholesome meal.

~320 Calories

9g Protein

7g Fat

52g Carbs

Low Glycemic load

Keywords

Kala Namak rice curd rice thayir sadam heritage rice probiotic rice recipe gut-friendly Indian rice GI-tagged rice South Indian cooling rice dish India

Back to recipes

Kala Namak Dum Biryani

Where the rarest grain of Uttar Pradesh meets its grandest culinary tradition

55 mins Serves 3-4

Ingredients

Rice

Kkhavo Kala Namak rice (soaked 30 min) 2 cups

Bay leaves 2

Green cardamom 3

Cloves 4

Star anise 1

Salt generous

Gravy Base (Salan)

Paneer or chicken, cubed 300g

Caramelised onions (birista) 1 cup

Yogurt, whisked ½ cup

Ginger-garlic paste 2 tbsp

Biryani masala 2 tsp

Red chilli powder 1 tsp

Coriander powder 1 tsp

Saffron + warm milk a generous pinch

Ghee 3 tbsp

Dum Finish

Rose water 1 tbsp

Kewra water 1 tbsp

Fresh mint leaves handful

Fried onions for layering ½ cup

Method

Marinate the protein: Mix paneer or chicken with yogurt, ginger-garlic paste, biryani masala, red chilli powder, coriander powder, half the birista, and 1 tbsp ghee. Marinate for at least 30 minutes. Kala Namak's floral notes pair especially well with yogurt-based marinades.
Par-cook the rice: Bring a large pot of well-salted water to boil with bay leaves, cardamom, cloves, and star anise. Add soaked Kala Namak rice. Cook to 70% doneness (grains still have a slight bite). Drain and set aside. The spiced water will amplify the rice's innate fragrance dramatically.
Cook the salan: In a heavy-bottomed pot, heat remaining ghee. Add the marinated protein and cook on high heat for 5–6 minutes, stirring occasionally, until the masala coats well and oil begins to separate on the sides.
Layer the biryani: Over the salan, add a layer of par-cooked rice. Scatter fresh mint, remaining fried onions, and saffron milk over the rice. Drizzle rose water and kewra water across the top. Add remaining rice in a dome shape.
Seal and dum: Seal the pot tightly with dough or a tight lid wrapped in a damp cloth. Cook on medium heat for 8 minutes, then reduce to the lowest setting for 20 minutes. Rest for 10 minutes before opening. Serve layered — do not mix.

~520 Calories

16g Protein

18g Fat

68g Carbs

Medium Glycemic load

Keywords

Kala Namak biryani heritage rice biryani aromatic rice recipe veg biryani chicken biryani GI-tagged rice

Back to recipes

Himachali Kala Chana & Kala Namak Rice Pulao

A mountain-born recipe — earthy black chickpeas slow-cooked with pahari spices and aromatic heritage grain

35 mins Serves 2-3

Himachali Kala Chana & Kala Namak Rice Pulao

Ingredients

Base

Kkhavo Kala Namak rice 1 cup

Kala chana (soaked overnight) ¾ cup dry

Water or light vegetable stock 2½ cups

Salt to taste

Pahari Spice Base

Mustard oil 2 tbsp

Dried fenugreek seeds (methi dana) ½ tsp

Cumin seeds 1 tsp

Onion, finely sliced 1 large

Ginger-garlic paste 1½ tbsp

Tomatoes, crushed 2 medium

Coriander powder 1½ tsp

Amchur (dry mango powder) ½ tsp

Kashmiri red chilli powder 1 tsp

Turmeric ¼ tsp

Garnish

Sliced red onion rings to serve

Fresh lemon wedge 1 per bowl

Fresh mint chutney alongside

Method

Pressure-cook the chana: Drain soaked kala chana. Pressure-cook with 2 cups water and a pinch of salt for 3–4 whistles until completely cooked but still holding shape. The black chickpea is firmer than kabuli — it needs time. Reserve the cooking water — it is rich in protein and iron.
Build the pahari masala: Heat mustard oil in a wide, heavy pot until it smokes. Reduce heat; add fenugreek seeds and cumin. Add sliced onions and cook low and slow for 12–15 minutes until deeply caramelised. Add ginger-garlic paste and cook another 3 minutes.
Make the masala: Add crushed tomatoes, coriander powder, amchur, red chilli, and turmeric. Cook until the tomatoes completely break down and oil separates clearly — about 8–10 minutes. This thick, roasted masala is the flavour foundation of the dish.
Combine: Add cooked kala chana to the masala and stir to coat. Add rinsed Kala Namak rice. Pour in the reserved chana water topped up with vegetable stock to make 2½ cups liquid. Season with salt. Stir gently — do not break the chana.
Dum-finish: Bring to a boil, cover tightly, and cook on low heat for 20–22 minutes until the rice is cooked through and has absorbed all the masala-infused liquid. Rest covered for 5 minutes. Fluff gently with a fork. Serve with raw onion rings, lemon, and mint chutney — exactly as enjoyed in the Himachali dhabas.

~360 Calories

8g Protein

9g Fat

58g Carbs

Low Glycemic load