I love this wonderful rice dish and I would like to share it with you. It is very simple to make and its wonderful aromatic flavours compliment many dishes. It was served with my South Indian Style Chicken Curry, posted last week. The spices and aroma will not disappoint.
2 tablespoons vegetable oil
2 brown onions (thinly sliced)
2 cloves of garlic (crushed)
2 teaspoons black mustard seeds
12 cardamom pods (bruised)
2 cups basmati rice (washed & drained)
3 1/2 cups of chicken stock
salt & freshly ground black pepper to taste
Preparation Time: 15 minutes
Cooking Time: 15 minutes + 10 minutes standing time
Serves: 4-6 people (as an accompaniment to a curry or meat)
Heat oil in a medium heavy based pan, add the onions, garlic, mustard seeds and cardamom pods. Cook and stir for about 5 minutes on medium heat until the onions are browned a little and the mixture becomes fragrant.
Add the rice and stir the mixture for 2 minutes. Add the chicken stock and simmer with lid on for 15 minutes. Remove the pan from the heat. Using a fork fluff the rice and allow to stand covered for a further 10 minutes.
To bruise the cardamom pods press firmly on the flat part of the knife blade. This will open the pods to allow the fragrance to be released.
Once the rice starts to simmer turn the heat down to cook more gently.
In Indian cooking, ghee (clarified butter) is widely used. If you prefer to use ghee instead of oil, please feel free to do so. A lighter option such as a vegetable oil is preferable in my kitchen and then adding a variety of spices which enhance and create flavour to the many dishes.