Try fresh BC blueberries with these Biryani and Lamb Rogan Josh recipes

HEADLINES Blueberry 1 Biryani

 

IT’S blueberry season in BC again, and this year we’re expecting one of our province’s most bountiful crops yet.

Support our local growers and enjoy BC blueberries everyday for a sweet and healthy snack.

Here are two Indian-inspired recipes that use blueberries in unexpected ways, with delicious results.

Recipe 1: Sweet and Spicy Blueberry Biryani Salad is a fun and tasty way to try fresh, local BC blueberries. Serve this Biryani cold as a salad or warm with Dahl or your favourite meat dish.

Recipe 2: This summer, heat things up with spicy Lamb and Blueberry Rogan Josh.

Enjoy a cup of blueberries every morning to help boost your health and prevent diabetes, heart disease and Alzheimer’s disease.

There are a number of family-friendly recipes for snacks, breakfast, meals and dessert at www.bcblueberry.com.

 

Sweet and Spicy Blueberry Biryani Rice Salad

(Created for the BC Blueberry Council by Chef Gurj Dhaliwal)

Yields 4-6 main course portions

Ingredients

1 cup (250 ml) Basmati Rice

2 tbsp (30 ml) Vegetable Oil

1 tsp (5 ml) Coriander Seeds

1 tsp (5 ml) Cumin Seeds

1 tsp (5 ml) Whole Cloves

1 Cinnamon Stick

4 Green Cardamom Pods

1 tbsp (15 ml) Garam Masala

2 tsp (10 ml) Turmeric Powder

1 tsp (5 ml) Ground Black Pepper

½ tsp (2.5 ml) Salt

2 cups (500 ml) Water

2 tbsp (30 ml)  Shallot, minced

1 tbsp (15 ml)  Garlic Cloves, minced

1 tbsp (15 ml)  Ginger, minced

1 Fresh Red Chili, sliced thin

⅓ cup (25 g) Sliced Almonds, toasted

½ cup (75 g) Raisins

1 Lime, juice & zest

¼ cup (10 g) Cilantro, chopped

1 cup (170 g) Fresh B.C. Blueberries

Directions

• Begin by rinsing the rice 3 times with cold running water and in a large bowl, drain and set aside.

• Heat a large sauce pot over medium heat and add in 1 tbsp (15ml) of vegetable oil for 1 minute. Add in the coriander, cumin, cloves, cinnamon, and cardamom. Toast all spices in the oil for 3 minutes.

• Add in the rice and cook, stirring until toasted for 1 minute. Add in the garam masala, turmeric, black pepper and salt, then add water, turn the heat up to high and bring to a boil.

• Turn the heat down to low, cover with a tight fitting lid and let steam until the rice is tender, about 20 minutes.

• Remove from the heat and let the rice rest covered for 10 minutes before fluffing up with a fork.

• Heat a small sauté pan over medium with the remaining 1 tbsp (15ml) of oil; add in the shallots, garlic, ginger and sauté for 5 minutes until the mixture is cooked and translucent.

• Turn the heat down to low add in the chili, almonds, raisins and cook for 1 minute in order for the flavors to come together, turn off the heat.

• In a large bowl combine together the warm rice, shallot mixture, lime juice, lime zest, fresh cilantro and a pinch of salt & pepper.

• When the biryani has cooled down for 20 minutes, gently fold in the fresh blueberries.

 

HEADLINES Blueberry 2 Lamb Rogan JoshLamb and Blueberry Rogan Josh

(Created for the BC Blueberry Council by Chef Gurj Dhaliwal)

Yields 4-6 main course portions

Ingredients

2 tbsp (30 ml) Vegetable Oil

1 tsp (5 ml) Coriander Seeds

1 tsp (5 ml) Fennel Seeds

5 Whole Cloves

1 Cinnamon Stick

4 Green Cardamom Pods

2 cups (300 g) Yellow Onion, chopped

3 tbsp (30 g) Garlic Cloves, chopped

3 tbsp (30 g) Ginger, chopped

4 Fresh Red Chillies, chopped

1 tbsp (15 ml) Garam Masala

2 tbsp (30 ml)  Paprika

2 ½ lbs (1.2 kg) Boneless Lamb Shoulder or Lamb Leg cut into large ¾”cubes

2 tsp (10 ml) Turmeric Powder

1 tsp (5 ml) Ground Black Pepper

2 tsp (10 ml) Salt

1 ½ cups (325 g) Fresh or Frozen B.C. Blueberries

1 cup (250 g)   Canned Diced Tomatoes, drained with no tomato juice

½ cup (125 ml) Water

1 tbsp (15 ml)  Fresh Mint, chopped

Directions

• Place a large wide flat-bottom pot or Dutch oven over medium heat. Add 1 tbsp (15ml) of oil and preheat for 2 minutes, then add coriander seeds, fennel seeds, cloves, cinnamon and cardamom. Toast all spices in oil for 3 minutes.

• Increase heat to medium high, add in the chopped onions and cook for 10 minutes.

• Add in garlic, ginger, chili, garam masala, paprika and cook for 5 minutes.

• In a separate bowl combine the turmeric, black pepper, cubed lamb and remaining 1 tbsp. (15ml) of oil.

• Add the lamb into the onion spice mixture and stir to coat in all spices. Cook for 5 minutes.

• Add in blueberries, canned tomatoes, salt, and water. Cover with lid, reduce the heat to medium low and cook the lamb for 15 minutes.

• Uncover and continue to cook over medium low heat for 45 minutes until the lamb is tender and the sauce is thick.

• Garnish with fresh chopped mint and serve with yogurt.