Best Cardamom Rice Pilaf Recipes

Cardamom Rice Pilaf image

Provided by ratherbeswimmin

Categories Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, finely chopped
seeds from 7 cardamom pod, bruised
1 cup long-grain white rice, such as basmati
2 cups vegetable broth or 2 cups water
1 teaspoon grated lemon zest
salt
fresh ground pepper

Steps:

Put a medium saucepan over low heat and pour in the oil.
When it is hot, add the onion and cardamom seeds and cook, stirring, for about 3 minutes, until the onion is translucent and everything is nicely coated with oil.
Increase the heat to medium; add in the rice, and cook and stir until it is warmed through and it, too, is glossy with oil, another minute or so.
Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.
Toss in the lemon zest, season with salt and pepper, and give everything a last stir.
Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending of the rice you've used.
Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.

Nutrition Facts : Calories 225.4, Fat 4.4, SaturatedFat 0.8, Sodium 376.4, Carbohydrate 39.1, Fiber 0.9, Sugar 1.2, Protein 6

Turkish chicken and cardamom rice pilaf with caramelized onions image

Categories Chicken

Number Of Ingredients 13

8 Chicken thighs
1 cup Greek Yogurt
1 Lemon zest/juice
1 garlic clove
1 tablespoon ZA'TAR
1 tablespoon Sumac
1 tablespoon paprika
1 tablespoon Turkish Red Pepper (similar to Aleppo?)
1 tablespoon corriander
1 tablespoon CUMIN
2 tablespoon salt
1/2 tablespoon black pepper
4 tablespoon cilantro

Steps:

Combine yogurt, lemon and spices in a bowl, add chicken, thoroughly coat all the pieces in the marinade and let sit up to 24 hours covered in the fridge. You need at least 2 hours of marinating before cooking. Broil or grill on both sides until done. Serve with chopped cilantro and more lemon.

Cardamom rice pilaf with caramelized onions: image

Categories Rice

Number Of Ingredients 8

1 cup Jasmine or Basmati rice
1 large sweet onion cut in half with one half, dice it, and for the other half, cut it in half moon slivers.
2 tablespoon butter
1 tablespoon olive oil
1.5 cup water
1 tablespoon salt
2 bayleaves
1 tablespoon cardamom seeds

Steps:

In a medium sauce pan over medium heat, add 1 TBSP butter and the chopped onions. Cook until translucent, add ¾ of the crushed cardamom, 1 TSP salt, and 1-2 bay leaves and stir to combine. Add rice and stir to thoroughly coat rice with buttery goodness for about a minute. Add water, bring to a boil, cover, reduce heat to low and cook for 20 minutes. Remove from heat and let stand, covered, for 5 more minutes. While the rice is cooking, get out a small or medium sauté pan, add 1 TBSP butter and olive oil over medium heat. Once the butter melts, add 1 bay leaf, the rest of the crushed cardamom and the slivers of onion, and season with salt and pepper. Once the onion starts to brown, reduce heat to medium low or low and let the onions continue to caramelize, stirring occasionally.