Cardamom Coriander Rice Recipes

EASY AND SIMPLE CARDAMOM RICE

Easy and Simple Cardamom Rice image

Tonight when making a Rogan Josh Lamb I wanted a special rice to go along with it, so I put together this combination... and I was very pleased with how it came out! I'll be making rice this way for years to come. It's absolutely delicious, and wonderfully aromatic.

Provided by Julesong

Categories White Rice

Time 26m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups water
1 teaspoon chicken bouillon powder or 1 teaspoon vegetarian chicken bouillon granules
1 1/2 cups basmati rice
10 whole cardamom pods
1/4 teaspoon cardamom powder

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.

Nutrition Facts : Calories 258.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.1, Sodium 101.4, Carbohydrate 53.8, Fiber 2.5, Sugar 0.7, Protein 5.6

CARDAMOM-CORIANDER RICE

Cardamom-Coriander Rice image

Provided by Moira Hodgson

Categories side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
2 1/4 cups Basmati rice
4 black cardamom parts
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 tablespoons finely chopped fresh coriander leaves or parsley

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.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 132 milligrams, Sugar 0 grams, TransFat 0 grams

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