Zutaten für Basmati Rice With Black Cardamom
- 4-6 black cardamom pods
- 2 tablespoons olive oil
- 1 bay leaf
- 1 medium onion
- 1 cup basmati rice
- 2 cups water
- 1 teaspoon salt
- 1 pinch black pepper
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Zubereitung von Basmati Rice With Black Cardamom
- Gently split open 4-6 black cardamom pods and carefully remove the seeds, discarding the pods.
- Using a mortar and pestle (or a coffee grinder), lightly crush the black cardamom seeds to release their aroma. Avoid pulverizing them into a powder.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium-low heat.
- Add the crushed black cardamom seeds and 1 bay leaf. Stir gently for about 30 seconds until fragrant.
- Add 1 medium onion, finely chopped, and cook, stirring occasionally, until softened and translucent (about 5 minutes).
- Add 1 cup of basmati rice and cook, stirring constantly, until the grains appear milky and opaque (about 3 minutes).
- Pour in 2 cups of water, 1 teaspoon of salt, and a pinch of black pepper. Bring to a simmer, then reduce heat to low, cover the pan tightly, and cook for 15 minutes, or until all the liquid is absorbed.
- Remove from heat and let the rice steam, covered, for 5 minutes.
- Fluff the rice gently with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
5g
Fat
3g
Carbs
12g
