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.
(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.
