Cardamom And Fennel Flavored Rice Recipes

SPICED BASMATI RICE PILAF

Steps:

• Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
• Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.

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.

CARDAMOM AND FENNEL FLAVORED RICE

Steps:

• Put all ingredients into a sauce pan.
• Bring water to the boil.
• Cover with a tight-fitting lid, and reduce heat to the lowest possible setting at which it will still simmer.
• Do not disturb for 15 minutes and do not remove the lid!
• After this time, remove the pan from the heat, and allow to stand for 5 minutes.
• Do not remove the lid!
• When the standing time has elapsed you may now remove the lid.
• Fluff with a fork, and add salt and pepper to taste.

EASY AND SIMPLE CARDAMOM RICE

Steps:

• In a saucepan combine the water and bouillon and stir well. (The idea of the small amount of bouillon is to barely flavor and salt the liquid, but not to make the rice taste "chickeny." You can increase the amount of bouillon if you like, but I think it was perfect this way.) Bring to boiling.
• Add the remaining ingredients, stir, and allow to boil together for 1 minute.
• Turn off the heat, cover the saucepan, and let sit for 20 minutes. It's done! Fluff the rice and serve.
• Note: if you don't have chicken bouillon or vegetarian chicken bouillon, you can probably use 2 cups water and 1 cup chicken broth instead, with much the same result.