Cardamom spiced rice

Cardamom spiced rice
  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Serve this fragrant rice with chargrilled chicken, fish or lamb.

Featured in
Nutrition information, Side dishes


  • 1 tablespoon light olive oil
  • 10 green cardamom pods, bruised
  • 1 large brown onion, finely chopped
  • 1 teaspoon finely chopped fresh ginger
  • 1/2 teaspoon ground cumin
  • Pinch ground turmeric
  • 250g (1 1/4 cups) basmati rice
  • 625mls (2 1/2 cups) Massel chicken style liquid stock
  • 1 tablespoon chopped fresh coriander
  • Salt & ground black pepper, to taste


  • Step 1
    Heat the oil in a large heavy-based frying pan over medium-high heat. Add the cardamom pods and cook, stirring, for 1 minute or until pods become aromatic (be careful not to burn them). Add the onion and cook over medium heat for 5 minutes or until soft. Add the ginger, cumin and turmeric and cook, stirring constantly, for a further 2 minutes. Add the rice and stock and stir occasionally until just boiling. Reduce heat to lowest possible setting, cover with a tight- fitting lid and simmer for 19 minutes or until rice is tender and liquid is absorbed. Don’t lift lid until near the end of cooking time. Stir through the coriander, add salt and pepper to taste and serve.


  • 1206 kj


  • 6g

    Fat Total

  • 1g

    Saturated Fat

  • 5g


  • 646.16mg


  • 2g

    Carbs (sugar)

  • 52g

    Carbs (total)

All nutrition values are per serve
  • Author: Janene Brooks
  • Publication: Australian Good Taste



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