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Description Edit

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.

Ingredients Edit

Directions Edit

  • 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 Edit

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