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Indian Fried Rice with Cardamom

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39 mins total
20 mins prep

Recipe Filed Under
Rice, Indian, Easy, Healthy, Side Dish

Provided By: Jennifer Iserloh

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Ingredients

Serves:

1 cup basmati or jasmine scented long grain rice

1 tablespoon canola oil

5 whole cloves

1 tablespoon yellow or black mustard seeds

2 tablespoons green cardamom pods, crushed

2 small white onions, finely chopped

1 -inch piece of ginger, peeled and grated

2-3 green bird chilies or 2 large jalapeños, seeded and minced

1/2 teaspoon salt

1 teaspoon ground turmeric

1/2 cup unsalted cashews, whole or pieces

2 tablespoons chopped cilantro

Juice of ½ lemon

Directions

Rinse the rice well in a colander under cold running water. Check for spoiled kernels or small stones. Place the rice in a saucepan with 2 cups of water. Bring to a boil, cover, then immediately reduce to a simmer. Cook 5 to10 minutes until the kernels are still firm and chewy but no longer translucent in the center. Cooking time will depend on how old the rice is or how long it's been in storage. Set aside covered, off the heat.

Heat the oil in a large skillet, over medium-high heat until warm. I add the cloves, mustard seeds and cardamom pods. Cook about 2 minutes until the spices become fragrant, stirring constantly. Carefully add the onions, ginger, chilies and salt. Cook 5 to 7 minutes on medium-low heat, stirring occasionally until the onions are translucent.

Add the turmeric, ginger and cashews and cook one additional minute. Stir in cooked rice, cilantro and lemon juice. Remove the whole spices before serving.