Whole Black Cardamom from Sikkim (Badi Elaichi)

Recipe

Vegetable Pulao:

Time: 45 mins

Ingredients:

Basmati rice – 1 cup
Water – 2 cups
Pahari Roots’ Black cardamom pods – 2
Cinnamon stick – 1
Bay leaf – 1
Onion, thinly sliced – 1 medium
Carrot, diced – 1
Green peas (fresh or frozen) – 1/2 cup
Cumin seeds – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Salt – to taste
Oil or ghee – 2 tablespoons
Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. Heat the oil or ghee in a large saucepan over medium heat. Add the black cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
3. Add the sliced onion and sauté until it turns golden brown.
4. Add the diced carrot, green peas, cumin seeds, and turmeric powder to the saucepan. Stir and cook for a few minutes until the vegetables are slightly tender.
5. Add the soaked and drained rice to the saucepan. Stir gently to coat the rice with the spices and vegetables.
6. Pour in the water and season with salt. Bring the mixture to a boil.
7. Once the water is boiling, reduce the heat to low, cover the saucepan, and let the rice cook for about 15-20 minutes or until the rice is fluffy and cooked through.
8. Remove the black cardamom pods, cinnamon stick, and bay leaf before serving.
9. Garnish the black cardamom vegetable pulao with freshly chopped cilantro leaves.
10. Serve the fragrant pulao hot as a main dish or as a side with raita (yogurt sauce) or any curry of your choice.

Enjoy your delicious and aromatic black cardamom vegetable pulao!