Cardamom Rice |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | 5-10 minutes | 20-25 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups basmati rice | 4 tbsps ghee or unsalted butter | 6 green cardamoms, split open on the top |
| 1 tsp black cumin seeds or caraway seeds | 1 tsp salt or to taste | 2-1/4 cups water |
| 1 | Wash the rice, soak in cold water for 1/2 to 1 hour and drain thoroughly. |
| 2 | Melt the ghee or butter over low heat and fry the cardamom and caraway seeds for 1 minute. |
| 3 | Add the rice, stir and fry over medium heat for 2 to 3 minutes. Adjust heat to low, stir and fry for another 2 to 3 minutes. |
| 4 | Add salt and water and mix well. Bring to a boil, cover the pan, and simmer for 12 minutes, without lifting the lid. |
| 5 | Remove from heat and leave the pot undisturbed for 6 to 8 minutes before serving. |