I have never cooked rice in this way before and I was so delighted with the result I just had to get it on the blog to share with you. This goes wonderfully with the previous post Lamb rogan josh http://cornwallnan.co.uk/2018/03/lamb-rogan-josh/
And warm soft flatbreads http://cornwallnan.co.uk/2018/03/easy-flat-breads/
- 300 g (10 oz) basmati rice.
- 2 tablespoons sunflower oil.
- 6 green cardamom pods, split open, seeds removed.
- 1 teaspoon caraway seeds.
- Pinch of Celtic salt or Seasalt .
Rinse the rice well, put in a bowl and cover with cold water. Leave to soak for 30 minutes, drain and leave in the sieve until required.
Put the kettle on to boil.
Meanwhile heat the oil in a large saucepan over a medium heat. When hot but not smoking reduce the heat to low and add the cardamom seeds and caraway seeds and stir-fry for 1 minute.
Add the drained rice to the spices, increase the heat to medium and continue stir-frying for 2-3 minutes.
Add salt to taste.
Pour in 540 ml (19 fl oz) of hot water from the kettle and let return to the boil, then reduce the heat to very low, cover the pan with a tight-fitting lid and simmer for 10 minutes without lifting the lid.
Remove the pan from the heat and leave it for 8-10 minutes. (Freshly cooked basmati is quite fragile, letting it rest ensures fluffy, dry grains).
Fluff up the rice lightly with a fork and serve.
Interesting facts about Cardamon: source/www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-cardamom.’It is found in the form of a small pod with black seeds inside. Both the seeds and the pod give a pleasant aroma and flavor. Therefore, they are used as flavoring agents in Indian cuisine. Its use is just not just limited to hot and spicy dishes; the seeds are also added to desserts and beverages to complement the sweet flavor. Cardamom tea is a very famous beverage, along with ginger tea, in India.
In India, cardamom was traditionally considered as an herb and was one of the ingredients in Ayurveda (the ancient Indian science of medicine and lifestyle) and traditional Chinese medicine. It was believed to be a remedy for teeth and gum infections, throat problems, congestion of the lungs, pulmonary tuberculosis, inflammation of the eyelids, gastrointestinal disorders, disintegrating kidneys, and gallbladder stones, and was also used as an antidote for poisons and venoms’.