Friday, June 5, 2009

Cardamom Rice

Cardamom Rice ( &

Prep time: 15 min
Cook time: 25 min
Yield: 6 servings

2 cups long-grain rice (prefer basmati)
2 medium carrots
1 medium onion, in fine half-rings
1 cup frozen or fresh, not canned, peas (optional)
3 tablespoons vegetable oil
12 cardamom pods
1 t cumin seeds or caraway seeds (optional)
3/4 t salt
1 t chicken bouillon or 2/3 c chicken stock (optional)

Wash rice in several water changes and drain.
Dice trim carrots to 1/4" cubes.
Split cardamon pods, remove seeds and crush (with opt. cumin/caraway).
Heat oil in a heavy bottomed pot over a medium-high heat.
When hot, add cardamom for 30 seconds while stirring.
Add onion and carrots and saute until the onion browns slightly.
Load rice maker with rice and required amount of water (2 cups water if using rinsed
basmati rice). Add optional bullion now or reduce water by the additional stock.
Dump in onion/carrot mixture and rice.
When rice is done, stir to mix onions/carrots and to mix in peas.
Let sit for 5 min or until peas are done.

1 comment:

  1. Easy and delicious, and different! I added a few grinds of pepper at the end as well.