Learn about Moti's Recipes...

* 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 cardamom seeds (open up the pods to find the seeds!) in oil on medium heat for about 30 seconds. Next add the uncooked rice and stir-fry quickly for 1 minute, coating it with the oil. Now add the water and salt and increase the flame to high.

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 good"!

Tip

For meat lovers, this dish can be made with broth to add even more flavor.

Cooking Rice

Because the rice is steam-cooked, it is important not to open the lid while cooking, and to add the correct proportion of water:

1 cup rice: 1.5 cups water

Don't make this dish in a rice cooker. This isn't Chinese food!