Thursday, January 20, 2011

Black Cardamom Rice

Learning to make this dish has increased my confidence in preparing Indian food one hundred fold. Why? You know why -- there is something special about getting the rice at an Indian restaurant. It's just different from what you do at home. Right?

Well, no more! Follow this recipe and you'll be serving Indian-style rice like the pros. Trust me - it is significantly better tasting than simply boiling basmati rice in water.

Black Cardamom Basmati Rice
San Francisco Herb Company

1 c basmati rice
5 pods black cardamom
2 T ghee (or butter, or oil)
1 1/2 c water
salt, to taste

Put rice in a saucepan and cover with hot tap water. Drain off water and fill again. Stir to release starches. Drain off and add cold water. Drain off and fill with cold water again. Let rice soak in cold water for 15 minutes. Drain.

In a heavy bottomed pot, heat clarified butter. Add cardamom pods and stir a 1-2 minutes, enough for the cardamom to release its flavor.



Add rice and stir to coat with ghee. Add water and pinch of salt. Bring to a boil and reduce heat to lowest setting.



Cover and cook until water evaporates, about 10-14 minutes, depending on your stove. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and remove cardamom pods before serving.




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