Want to know how to make Cumin and Cardamom Rice?
(I do apologise if you’ve already read/spotted this post before. It was originally posted over on my second blog but since merging the two I thought I’d transfer some of the content over that I particularly enjoyed writing and creating, anyway, here is the post!)
Do you ever have those days where you just simply cannot be bothered to cook? Say if you’ve had a long day in the office (or where ever you work for that matter) or you just can’t be bothered to deal with the stress of planning a meal (lets face it, sometimes making everything from scratch can be a headache once you’ve timed everything to precision and spent an hour trying to stir 4 pans at the same time)
Recently I feel like my life has been one hectic roller-coaster and because I get so busy, a freshly cooked meal from scratch isn’t always possible. Instead of hitting the convenient takeaways or ready meals I’ve been opting for super simple but flavourful recipes which to be honest with you, you cannot go wrong with.
A recipe I’ve been absolutely loving lately is rice with onions, cumin seeds and cardamom (plus a few other things which are thrown in for good measure and to add to the taste) It’s one of those dishes that is so, so simple to make and tastes deliciously good on it’s own but of course if you’re a saucy guy or gal, it works particularly well with a nice curry sauce. Due to being a busy bee rather than cooking the rice on the hob, I’ve been opting for making it in the microwave which does the trick nicely and means I can get on with whatever jobs I have to do while it cooks away and requires minimal attention. Anyway, if you too want to make it and see what all the fuss is about, check out my little recipe below.
Step 1: Add two medium sized chopped onions, a table spoon of cumin seeds and a knob of butter into a microwave proof dish and cook for around 4 minutes (this depends on what watt your microwave is)
Step 2: Add in a cup of garden peas (I opted for frozen ones from good old Birds Eye) then mix everything together and pop on for a further 2-3 minutes.
Step 3: Add in a cup of rice and two cups of boiling water. Then add in a heaped teaspoon of curry powder, a level teaspoon of salt and two crushed up cardamoms. The rice also works well with a generous helping of chilli powder thrown in (or even some chopped up green birds eye chilli) but on this occasion I kept the rice very mild as the other half can’t stand spicy food that well and I when I made it I also fancied it quite mild too. Once you’ve added your spices mix everything together and then pop it back in the microwave for between 12 and 14 minutes.
Step 4: Once your microwave has pinged, leave the rice to stand for around 5-10 minutes before dishing it up and enjoying. It’s great on its own or as part of a meal, like I said before, it works nicely with a curry sauce and is tasty with spicy breaded chicken legs or cauliflower cheese grills.
So, what’s your favourite rice dish?