* For the best results wash the
rice in a bowl of water, mixing it around, pouring the water out,
and repeating again about 3 times. Along with the oil, this will
prevent the rice from clumping. We're not making sticky rice here!
In a medium-sized pot, sauté
the onions in oil on medium heat
until they become transluscent, about 5 minutes. Next add the
uncooked rice and several teaspoons of cinnamon, and stir quickly
for 30 seconds, coating it with the oil and onions. Now add the
water and 4-5 opened cardamom pods (or a teaspoon of ground cardamom)
and increase the flame to high.
At this point you'll want to add
the salt, and pepper to taste, but you'll want at least 1/2
teaspoon of pepper and a teaspoon or so of salt.
When the mixture comes to a boil,
cover the pot with a tight-fitting lid, and immediately reduce
the heat to a simmer. Allow it to cook 20 minutes, then turn off
the heat, and allow it to sit an additional 2 minutes, still covered.
Now open the pot and mix it up. It's "sooo
For meat lovers, this dish can be made
with broth to add even more flavor.
Because the rice is steam-cooked, it is important not to
open the lid while cooking, and to add the correct proportion
cup rice: 1.5 cups water
Don't make this dish in a rice cooker. This
isn't Chinese food!