Feb 272 min read

Cardamon Rice Recipe

Updated: Jun 13

Cardamom rice is a delightful and aromatic alternative to pilau rice, offering a lighter option that is simpler to prepare while still exuding a fragrant appeal that complements a variety of dishes. The delicate perfume-like fragrance of green cardamom pods can enhance the overall flavour profile of the rice, especially when pods are cracked open to release the seeds. Utilizing a small rolling pin to crush the pods and a knife to extract the seeds ensures a seamless cooking process and optimal infusion of flavours for this cardamon rice recipe.

Serves 4 people

Preparation time 10 minutes, Cooking time 30 minutes, Resting time 30 minutes.

Recipe Difficulty level - Beginner-Friendly

Special equipment - none

" cardamon rice in a bowl" — Cardamon rice

Cardamon rice recipe

Ingredients:

1 cup of basmati or long grain rice
1¼ cups of water
1 tablespoons of butter
1 tsp of black cumin seeds or caraway seeds
10 cardamon pods split open
2 bay leaves
1/2 tsp Himalayan or Celtic sea salt
Fresh chopped mint leaves for garnish

How to cook Cardamon rice

Click here for Kitchen Timer

Step 1:

Wash the rice in cold water to wash out most of the starch and any impurities, then cover the rice with water and soak for at least half an hour. Once the rice has soaked rinse again

until the water runs clear.

Step 2:

In a pan with tight-fitting lid melt the butter, add the black cumin seeds and cardamon pods fry them gently for a minute until they crackle.

Step 3:

Now add the rice and stir so that all the butter coats the rice grains.

Step 4:

Add the water and and salt and bring to the boil for a minute or two then give one last good stir.

Step 5:

Place the lid and reduce the heat to the lowest level possible. Set a timer for 15 minutes, when this has passed, turn off the heat and set another timer for 15 minutes (try not to lift the lid during this cooking process).