Basmati Rice with Black Cardamom and Lime Recipe

1. Heat a large pot on medium-high, then add the oil. When it starts to shimmer, add the chiles and black cardamom pods and stir constantly till fragrant, about 1 minute.

2. Add the rice and onions and stir so the oil coats each grain. Scrape the bottom of the pan frequently to prevent sticking, as the rice will give off plenty of starch. When the edges of the grains have turned translucent and the centers are milky white, add 4 cups water, bring to a boil, and cover, turning the heat down to medium.

3. After 25 minutes, lift the lid and check on the rice. Depending on the juiciness of your onions and the thirstiness of your rice, you may need to add some water or let some excess evaporate. Add salt to taste, loosen the stuck rice from the bottom of the pan, and add the lime juice. Let the rice cool slightly before serving.

This Recipe Appears In

• Spice Hunting: Black Cardamom