Advertisement
Ingredients
2 tablespoons butter
2 ¼ cups Basmati rice
4 black cardamom parts
½ teaspoon cayenne pepper
½ teaspoon salt
3 tablespoons finely chopped fresh coriander leaves or parsley
Nutritional analysis per serving (6 to 8 servings)
42 grams carbs; 8 milligrams cholesterol; 216 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 131 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt the butter in a saucepan over medium low heat. Add the rice, cardamon parts, and cayenne pepper. Cook for 6 to 7 minutes, stirring constantly. Watch carefully so that the rice does not stick or burn.
- Step 2
Stir in three-and-a-fourth cups water and the salt. Bring the water to the boil, then cover the pan tightly and cook over very low heat for about 20 minutes, or until the grains are just tender.
- Step 3
Remove the pan from the heat and let the rice rest, covered, for five to 10 minutes. Sprinkle the chopped coriander or parsley over the rice and serve.
Private Notes
Comments
can you sub in green cardamom pods?
This rice is very tasty. If you have leftovers, fry it in ghee the next day. I thought it needed a bit more salt.
What are "black cardamom parts"?
Sounds like it should be "cardamom pods" to me... I have the same question...