Mowgli Black Cardamom RICE
- 5m Prep Time
- 15m Cook Time
- 35m Ready In
A fragrant basmati rice dish infused with black cardamom and topped with fried cumin seeds. This simple yet aromatic side dish is a family recipe that elevates rice to a star component.
Ingredients
- 190 g basmati rice
- 3 black cardamom pods
- 14.8 ml vegetable oil
- 4.93 ml cumin seeds
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 17.2 mg
- Iron: 1.03 mg
- Magnesium: 7.94 mg
- Phosphorus: 8.82 mg
- Potassium: 38.8 mg
- Zinc: 0.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 190 g basmati rice
- 3 black cardamom pods
- 14.8 ml vegetable oil
- 4.93 ml cumin seeds
Let's Cook
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Step 1.
Rinse the basmati rice under cold running water until the water runs clear, then leave to drain in a sieve.
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Step 2.
Transfer the drained rice to a saucepan and add the black cardamom pods and 450ml (1¾ cups) water.
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Step 3.
Bring the rice and water to a boil over high heat, then reduce the heat to low and simmer uncovered for about 10 minutes, until the water is almost absorbed and the surface of the rice looks dimpled.
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Step 4.
Cover the pan tightly with a lid, remove from the heat, and let it stand for 15 minutes to steam.
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Step 5.
While the rice is resting, set a small frying pan over medium heat and add the vegetable oil. Once hot, add the cumin seeds and fry, stirring frequently, until they turn dark brown and release their aroma, about 30 seconds to 1 minute. Remove the pan from the heat.
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Step 6.
After the rice has rested, remove the cardamom pods if desired, then pour the fried cumin seeds and oil over the rice. Gently fluff the rice with a fork to combine and serve.