cardamom pods

This is a truly glorious one-pot weeknight meal. Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method. Simply melt the butter in a pot over low heat. Let it simmer until it foams and sputters. Once the sputtering stops and the milk solids in the pot turn a khaki color, remove it from the heat and skim off the foam with a spoon. Strain remaining butter into a container, leaving behind any solids in the pot. Ghee keeps for up to six months in the refrigerator.

Weeknight Fancy Chicken and Rice

ghee (or use unsalted butter)

yellow onion, peeled, halved and thinly sliced

green cardamom pods, crushed

star anise

kosher salt, divided

garlic cloves, finely chopped

turmeric powder

chicken

chicken stock

basmati rice

apricots

almonds,

cilantro leaves

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

Coconut-Cardamom Panna Cotta

half-and-half

sugar

cardamom pods, smashed

salt

coconut milk (unsweetened)

gelatin

blackberries

ginger

nectarines

In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool. Stir in coconut milk.

Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)

Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate 10 minutes. Add slices of nectarine or peach, if desired. To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.

A great one-pot rice dish that still tastes great a few days later – perfect for leftovers

Chicken biryani

butter

onion,finely

bay leaf

cinnamon

turmeric

chicken breasts,cut into large chunks

tbsp balti curry paste

raisins

coriander,½ chopped, ½ leaves

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

Heat 25g butter in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a> and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.

Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines of South Asia. This recipe, which is sweeter and more minimalist than many other versions, is adapted from <a href="https://www.nytimes.com/2020/03/25/dining/floyd-cardoz-dead-coronavirus.html">Floyd Cardoz</a>, the pioneering Indian chef who opened Tabla and Bombay Bread Bar in New York. Versatile and aromatic, this blend can be used in everything from curries and dal to pumpkin pie and gingerbread.

Garam Masala

green cardamom pods (1 gram)

black cardamom pods (5 grams)

(1 gram)

cinnamon sticks,

mace blades/arils (3 grams), see Note

star anise pods (2 grams)

bay leaves, preferably Indian

Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.

Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry

Spicy Indian rice

American long grain rice

onions, sliced

sunflower oil

cumin seeds

cashew nuts

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Flavored with cardamom and saffron-infused cream, then garnished with golden raisins and slivered almonds, chicken korma is a delicate and elegant dish. This version, by the cookbook author Madhur Jaffrey, is quickly made in an electric pressure cooker. You can substitute chicken breasts here, as long as you buy them still on the bone. Boneless chicken is apt to overcook. Serve this over basmati rice to soak up the rich, creamy sauce.

Pressure Cooker Chicken Korma

heavy cream

saffron

chicken thighs (about 3 pounds)

kosher salt,

Black pepper

golden raisins

almonds

green cardamom pods

onion,

garlic cloves, finely grated or minced

coriander seeds

cumin

yogurt

chile powder,

garam masala

Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.

Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they’re plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.

Add almonds into the oil. Stir. Once they’re golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.

Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they’re finished to a bowl or plate. Repeat with remaining chicken.

Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.

Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.

Cover and cook at low pressure for 6 minutes, then release the pressure manually.

Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.

Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.

This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.



Pork rib curry

pork

tamarind puree

ghee

red onion, chopped

(15 grams) ginger, finely chopped

curry

cardamom pods, bruised

cinnamon quill

x 6cm pandanus leaves

(250 milliliters) coconut milk

lime

red chilli,

fennel seeds

tsp basmati rice

brown mustard seeds

tsp black peppercorns

tsp cardamom pods

cinnamon quill,

cloves

tbs chilli powder

curry leaves

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5348771529001-5977447755001

‘‘I’ll raise your salary, and endeavour to assist your struggling family,’’ Scrooge tells Bob Cratchit near the end of A Christmas Carol, ‘‘and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop!’’ This recipe, adapted from the book Drinking With Dickens, by Charles Dickens’s great-grandson, Cedric, reflects Scrooge’s new disposition and largesse perfectly: it’s warm and sweet and meant for sharing. (To Cedric Dickens’s recipe, I’ve added some fragrant cardamom pods, because years of drinking <a href="http://www.nytimes.com/2011/12/11/magazine/glogg-before-nog.html">glogg</a> have shown me how well they play with orange and wine, but you may omit them). 

If you’re unable to find Seville oranges—marked by a pleasant, pronounced bitterness — substitute five navel oranges, and add the juice of one lemon when you add the port to the pan (do not stud the lemon with cloves or roast the lemon with the oranges).

Smoking Bishop

Seville oranges

Demerara sugar

red wine

Ruby port

Orange peel

Preheat oven to 325 degrees. Prepare oranges for roasting: wash and dry them well, and stud each fruit equally with cloves. Roast the clove-studded fruits in the oven for an hour, then transfer them to a large glass or ceramic bowl.

Add the sugar and the red wine (do not add the port yet) to the bowl. Cover the bowl and leave it in a warm spot in the kitchen for at least 12 hours, and up to 24.

After the citrus-sugar-wine mixture has rested, cut the fruits in half and juice them through a strainer into the wine and sugar mixture. Discard fruits after they have been juiced. Strain the mixture again, this time into a heavy saucepan. Discard solids.

Add the port, the cinnamon stick, and the cardamom pods to the saucepan, and heat very slowly—until it “smokes” (the vapors rise), hence the name; do not allow it to boil.

Once the Bishop is as hot as you like, turn off the heat. Remove the cinnamon stick and cardamom pods. Serve in warmed, heatproof glasses, garnished with orange peel.

If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles.

Mulled Wine

oranges

10 ounces brandy

dark brown sugar

cardamom pods, slightly crushed

Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.

In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.

Ladle into cups or mugs. Garnish each with a reserved orange round.

This is delicious – vibrant with spices, with a sweet note from the sugar and raisins. Perfect with our Bobotie recipe

Yellow rice

tsp ground cinnamon or 1⁄2 cinnamon stick

under 1 tsp ground turmeric

tbsp raisin

Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.

Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

The Afghan Australian cookbook author Durkhanai Ayubi emphasizes that a distinctive quality of challaw — a simple Afghan dish — is the elongated and separate grains of white basmati rice. She shared this recipe from her mother, Farida Ayubi, for this fragrant and comforting pot of rice in their cookbook “Parwana: Recipes and Stories From an Afghan Kitchen.” In this preparation, the rice is first parboiled and then steamed and scented with cardamom pods and cumin seeds. It is worthy of a celebratory feast, alongside saucy dishes like <a href="https://cooking.nytimes.com/recipes/1023020-sabzi-spinach-and-lamb-stew">sabzi</a>, but easy enough for weeknight meals.

Challaw (Cardamom and Cumin Basmati Rice)

white basmati rice,

Salt

In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.

Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.

Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.

Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.

Finding a great cardamom substitute is hard to do with such a unique and flavorful spice, but there are some great alternatives that you&#39;re sure to have on hand! I&#39;ve included my favorite cardamom substitutes here from single spices to blends, to what works best in chai, garam masala, curry, and baking!

Best Cardamom Substitute

¾ tsp ground cumin

¼ tsp ground allspice

¼ tsp ground ginger

¼ tsp ground black pepper

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground nutmeg ((or ground allspice))

garam

Use cumin and allspice to replace 1 teaspoon of cardamom in your garam masala.

Cardamom Substitute for Garam Masala

chai

Combine ground ginger, ground black pepper, ground cinnamon, and ground allspice to replace 1 teaspoon of cardamom for your chai.

Cardamom Substitute for Chai

Use an equal combination of ground cumin and ground coriander to substitute for 1 teaspoon of ground cardamom in curry recipes.

Cardamom Substitute for Curry

baking

Use an equal combination of ground cinnamon and either ground nutmeg, or ground allspice, to replace 1 teaspoon of ground cardamom in any baking recipe.

Best Cardamom Substitute for Baking

Swap your usual Friday night takeaway for this amazing and comforting homemade chicken curry. It’s fresh, fragrant, crammed with flavour, and the charred chicken is so ridiculously tender it falls right off the bone. Everyone needs to try this super-tasty Gurkha curry – trust me, it’s happiness guaranteed and people go mad for it.

Top 20 cardamom pods recipes from across the web

The most viewed cardamom pods recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Weeknight Fancy Chicken and Rice

Coconut-Cardamom Panna Cotta

Chicken biryani

Garam Masala

Spicy Indian rice

Pressure Cooker Chicken Korma

Pork rib curry

Smoking Bishop

Mulled Wine

Yellow rice

Challaw (Cardamom and Cumin Basmati...

Best Cardamom Substitute

Gurkha chicken curry

Smoked salmon kedgeree

Negroni mocktail

Pear tarte tatin

Beef bourguignon with celeriac mash

Malaysian style Vegetable Dalca

Cape Malay Chicken Curry

One-pot spicy rice

Top 20 cardamom pods recipes from across the web

The most viewed cardamom pods recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Weeknight Fancy Chicken and Rice

Coconut-Cardamom Panna Cotta

Chicken biryani

Garam Masala

Spicy Indian rice

Pressure Cooker Chicken Korma

Pork rib curry

Smoking Bishop

Mulled Wine

Yellow rice

Challaw (Cardamom and Cumin Basmati...

Best Cardamom Substitute

Gurkha chicken curry

Smoked salmon kedgeree

Negroni mocktail

Pear tarte tatin

Beef bourguignon with celeriac mash

Malaysian style Vegetable Dalca

Cape Malay Chicken Curry

One-pot spicy rice

The most viewed cardamom pods recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine