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Table Indienne
Black Cardamom Rice
The smoky, sophisticated accompaniment — ideal with a Rogan Josh, Butter Chicken or a rich paneer curry.
35 min
Preparation
15 min
Cooking
4
Servings
Easy
Difficulty
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Ingredients
- Basmati rice, washed and soaked 30 minutes: 2 cups (400g)
-
Black cardamom, slightly cracked: 5 to 6 pods
- Bay leaves: 2
-
Cloves: 4
- Ghee or neutral oil: 4 tablespoons
- Hot water: 4 cups
- Salt: 1 teaspoon
Instructions
-
1
Heat the ghee over medium heat. Add the black cardamom pods, bay leaves and cloves.
-
2
Wait until the pods puff up and open slightly — they will release a deep, smoky, woody aroma.
-
3
Add the drained rice and stir gently for 2 minutes to coat each grain in the fragrant ghee.
-
4
Pour in the hot water and salt. Bring to a boil, reduce to the lowest heat. Cover and cook for 12-15 minutes.
-
5
Gently fluff with a fork before serving.
Tips
Black cardamom has a unique smoky, woody fragrance found nowhere else. Do not confuse it with green cardamom!
Accompaniments
This dish will combine well with the following products.
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