Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 black cardamom pods
- 1 tablespoon butter
- 1 bay leaf, large
- 1/2 cup onion, chopped
- 1 cup basmati rice
- 2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- =
Directions
1. Split open the cardamom pods and remove the sticky seeds, discarding the pods. Separate the seeds with a sharp knife and crush them in a mortar and pestle.
2. In a saucepan, melt butter over medium-low heat. Add cardamom seeds and bay leaf and stir until fragrant, about 30 seconds.
3. Add onion and cook, stirring, until tender, about 5 minutes.
4. Add rice and cook, stirring, until it looks milky and opaque, about 3 minutes longer.
5. Add water, salt and pepper and bring to a simmer; reduce the heat to low, cover the pan and cook until the liquid is absorbed, about 15 minutes.
6. Remove the pan from the heat and let stand for 5 minutes. Uncover and fluff with a fork.