Basmati Rice With Black Cardamom Recipes

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

BASMATI RICE WITH BLACK CARDAMOM

Steps:

• Split open the cardamom pods and remove the sticky seeds, discarding the pods.
• Separate the seeds with a sharp knife and crush them with a mortar and pestle or in a coffee grinder.
• In a saucepan, heat the olive oil over medium-low heat. Add the cardamom seeds and bay leaf, and stir until fragrant, about 30 seconds.
• Add chopped onion and cook, stirring, until onions are tender and translucent, about 5 minutes.
• Add basmati rice, cook, stirring, until the grains look milky and opaque, about 3 minutes.
• Add water, salt and pepper and bring to simmer, reduce the heat to low, cover the pan and cook until the liquid is absorbed, about 15 minutes.
• Remove the pan from the heat, let steam for 5 minutes. Uncover and fluff with a fork.

BASMATI AND BLACK RICE JUK

Steps:

• Place the Thai black rice and 3 cups of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hours (stirring occasionally) or until the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup.
• Add 1/2 of the roasted garlic to the black rice, and simmer 5 minutes more. Pass through a fine mesh strainer.
• While the Thai black rice is cooking, place the basmati rice and 3 cups of water in a medium saucepot and repeat all the steps you followed to cook the black rice juk. In addition to the garlic, add the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 minutes less in total cooking time.

BASMATI RICE WITH TURMERIC AND MUSHROOMS

Steps:

• Rinse the rice under cold water very well.
• Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
• Melt butter in a heavy saucepan over medium heat.
• Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
• Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
• Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
• **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.

CARDAMOM-CORIANDER RICE

Steps:

• 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.
• 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.
• 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.

CARDAMOM-COCONUT RICE

Steps:

• Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar.
• In a medium saucepan with a tight-fitting lid, melt butter over medium-low heat. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes.
• Add rice, and stir until grains are well coated with butter, about 1 minute. Add cinnamon stick, coconut milk, 1 3/4 cups water, salt, and sugar. Stir well to combine. Bring to a boil, and immediately reduce heat to lowest setting. Cook, covered, for 25 minutes. Remove from heat, and let stand for 5 minutes. Fluff with a fork. Serve hot, garnished with shaved coconut.

CHALLAW (CARDAMOM AND CUMIN BASMATI RICE)

Steps:

• In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
• Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.
• Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.
• Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.