Packed with cloves, curry and cardamom leaves, this recipe is flavorful and fragrant.
In a large saucepan set over medium heat, melt butter. Cook cardamom, cloves, and peppercorns for 2 to 3 mins or until fragrant. Stir in onion, garlic, ginger. Cook, stirring often, for 5 to 6 mins or until tender and starting too lightly brown.
Stir in rice, salt and turmeric. Cook for 1 to 2 mins or until well coated and toasted. Stir in broth and coconut milk; bring to a boil.
Reduce heat to low. Cover and cook for 20 to 25 mins or until rice is tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 5 minutes before fluffing with a fork. Remove spices before serving.
Stir in crispy fried onions and cilantro.
Add 2 curry leaves, 2 kaffir lime leaves, 2 bay leaves or 2 strips fresh lime peel.
For homemade crispy onions, heat 1 cup vegetable oil in wok set over medium-high heat until almost smoking. In a bowl, toss sliced onions with 2 tbsp baking powder, 1/2 tsp salt and 1/2 black pepper. Cook stirring often until golden brown and crispy. Drain on paper towel.
Substitute crispy onions with crispy shallots if preferred.
The seed pods needed to create cardamom are produced by a number of plants in the ginger family. The spindle-shaped, triangular cardamom pods have a cross section. The entire cardamom pod can be used whole or ground, despite the fact that it contains a variety of seeds. Depending on the species, the seeds range in size and color from tiny to dark.
Cardamom is utilized in Indian cooking in addition to Middle Eastern cuisine. Whole cardamom pods are used in Indian cuisine to make basmati rice and a variety of curries. In Middle Eastern recipes, ground cardamom is used to season some desserts.
In many black cardamom recipes, the entire pod—including the seeds—is needed. Because it is uncomfortable to chew on a full pod, the pods are discarded after heating is finished.
When using green cardamom in a recipe, you should ideally start with whole cardamom pods. If you buy ground cardamom (also known as cardamom powder) from the spice aisle, it won’t be as flavorful since the essential oils of the cardamom seed lose their flavor very quickly after the seeds are ground.
Cardamom has a strong, sweet, aromatic flavor and perfume with hints of lemon and mint. The cooling notes of menthol and smoke can also be found in black cardamom.
Cardamom powder can be used in place of ground cardamom in recipes, but starting with the pods will yield a dish that is more flavorful. In a dry skillet, green cardamom pods are quickly roasted. When the pods have cooled for a bit, remove the seeds from them. Keep the pods to add flavor to your tea or coffee. The seeds should be crushed in a mortar and pestle for best results, but you may also use a motorized spice grinder (like a coffee grinder).
Simply grind three to four green cardamom seeds with the coffee beans for hot beverages like coffee before adding the hot water as usual. Even though some traditions call for grinding the entire pod, only the seeds can be used.
If you enjoy cooking with Cardamom try our Spiced Breakfast Rice Bowl today!