Serves 4 to 6
If black cardamom pods aren’t available, substitute the seeds of six green or white pods or 1 teaspoon ground cardamom. Use homemade chicken stock if possible.
• 2 cups basmati rice
• 1/3 cup raisins
• 4 cups chicken stock
• 2 tablespoon butter
• 2 cups chopped onions
• 1/4 cup chopped, shelled green
• Pistachio nuts
• 4 black cardamom pods
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 to 3 teaspoons sugar
• Salt to taste
1. Place the rice in a large sieve, remove any stones or other debris, and rinse it well with water. Set aside to drain.
2. Soak the raisins in the stock.
3. Melt the butter in a large skillet fitted with a lid. Add the onions and sauté over moderate heat until they are transparent. Add the nuts and sauté for 2 minutes longer. Add the spices and sauté for about 1 minute, then add the drained rice. Heat, stirring, for 5 minutes, or until most of the adhering water has evaporated.
4. Add the sugar, raisins, and stock. Cover the pan and bring to a boil over high heat. Reduce the heat to low and cook for 20 minutes, or until the rice is tender and all liquid has been absorbed. Add salt to taste. Serve immediately.
Cornelia Carlson exercises her passion for growing tropical spices in her San Diego–area home. She has a Ph.D. in biochemistry and is the author of The Practically Meatless Gourmet (Prima, 1996).
Click here for the original article, Recipes with Cardamom.