Basmati Rice with Black Cardamom

From Recidemia English
Jump to: navigation, search


About the size of a whole nutmeg, black cardamom has the most wonderful spicy scent. It will be your new favorite spice too, especially after you taste it in this rice dish.



  • 1. Split open the cardamom pods and remove the sticky seeds, discarding the pods. Separate the seeds with a sharp knife and crush them in a mortar and pestle.
  • 2. In a saucepan, melt butter over medium-low heat. Add cardamom seeds and bay leaf and stir until fragrant, about 30 seconds.
  • 3. Add Onion and cook, stirring, until tender, about 5 minutes.
  • 4. Add rice and cook, stirring, until it looks milky and opaque, about 3 minutes longer.
  • 5. Add water, salt and pepper and bring to a simmer; reduce the heat to low, cover the pan and cook until the liquid is absorbed, about 15 minutes.
  • 6. Remove the pan from the heat and let stand for 5 minutes. Uncover and fluff with a fork.

Nutritional Info

  • Number of Servings: 4
  • Per Serving Amount
  • portion 1cup
  • calories 176
  • protein 3g
  • fat 4g
  • carbohydrate 33g
  • sodium 4mg
  • cholesterol 8mg