How to make it

  • In a saucepan combine the water and bouillon and stir well. (The idea of the small amount of bouillon is to barely flavor and salt the liquid, but not to make the rice taste “chickeny.” You can increase the amount of bouillon if you like, but I think it was perfect this way.) Bring to boiling.
  • Add the remaining ingredients, stir, and allow to boil together for 1 minute.
  • Turn off the heat, cover the saucepan, and let sit for 20 minutes. It’s done! Fluff the rice and serve.
  • *Note: if you don’t have chicken bouillon or vegetarian chicken bouillon, or if you’d rather, you can probably use 2 cups water and 1 cup chicken broth instead, with much the same result.

Reviews & Comments 8

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  • kitchenscientist 8 years ago
    I love cardamom and I love Rogan Josh! YAY! What a great recipe to stumble onto! Thanks for the post.
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  • maples 9 years ago
    Hi Jules, I've cooked similar rice dish to yours which recipe I got from Indian cookbook and it was delicious =)
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  • julesong 9 years ago
    There's a Penzey's in Portland, Oregon, but that's the closest one to us. We always order from them online, too. :)
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  • linebb956 9 years ago
    I'm with you I love we don't have them close so I have a catalog...
    Great recipe...
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  • mellian 9 years ago
    Try making a rice pudding with the cardamom. It's really lovely. Thanks for the recipe!
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  • julesong 9 years ago
    Hi, Riverznnd - no, I put them whole into the rice. Some of them were cracked, but the seeds stayed in the pods.

    PS: I almost always get my herbs and spices from Great selection and the products are always fresh! :)
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  • krumkake 9 years ago
    Cardamon is a fave of mine - love cardamon toast. I will have to try this rice dish...I'm sure I would love it. Thanks!
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  • riverznnd 9 years ago
    Do you open the cardomom pods and let all the dear little seeds out? I LOVE cardomom.
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