We developed this recipe to have a simple dish that can be paired with almost anything and is easy to stir up without going into the elaborate ritual of pulao making. The two different varieties of cardamom lend layers of aroma and flavour to the dish; citrusy-sweet from the green cardamom and dark-smokey from the black one.
For 2-3 servings, you will need
Gobindobhog rice, 125gms, washed and drained
Medinipur ghee, 2 tbsps
Green Cardamom, 2 whole pods, lightly bruised
Black Cardamom, one empty pod (store the seeds for some other use)
Fresh ginger, ½ inch, crushed or grated
Salt and pepper, to taste
Sugar, a pinch
- Bring about 1l of water to a rolling boil and remove it from heat. Keep it aside.
- Over medium heat, on a frying pan gently roast the washed, drained and somewhat dry Gobindobhog rice.
- Once the rice starts to take on a bit of colour, add 2tbsps of ghee and gently stir the rice around for another 20-25 seconds.
- Add the crushed ginger, green cardamom and the empty black cardamom pod and give a quick stir.
- Now, add two ladles full of the hot water to the rice, give a quick stir, reduce the heat and cover for 3-5 minutes. Keep checking on the rice every couple of minutes and add hot water if you see that the water in the pan is drying up before the rice gets cooked, 2tbsps at a time. You should not need more than 8-10 minutes to cook the rice.
- Once done, adjust the seasoning, give a quick stir and let it rest, covered, for a minute.
- Serve warm with any side of your choice, discarding the cardamom pods.