Rani Black Cardamom Pods (Kali Elachi) Whole Indian Spice 1.75oz (50g) PET Jar ~ Natural | Vegan | Gluten Friendly | NON-GMO | Kosher | Indian Origin
Packaging: Plastic Jar
Net Wt. 1.75oz (50g)
Product of India
Ingredients: Black Cardamom Whole Pods
- You'll LOVE our Black Cardamom by Rani Brand--Here's Why:
- ❤️Now KOSHER! 100% Natural, Non-GMO, No Preservatives, Vegan, Gluten Friendly, PREMIUM Gourmet Food Grade Spice.
- ❤️Commonly used in Indian Biryani, Curry & Vietnamese PHO Tsaoko | Cao Guo | Bach Dan Khau | Badi
- ❤️Rani is a USA based company selling spices for over 40 years, buy with confidence!
- ❤️Net Wt. 1.75oz (50g), Product of India, Alternate Names: Elachi, Kali Elachi (Hindi), Big Cardamom
Rani Black Cardamom Pods
Smokey | Tsaoko | Cao Guo | Bach Dan Khau | Badi
Native to the Eastern Himalayan regions, Black Cardamom is a large brown pod containing highly aromatic seeds. Unlike green pods this cardamom is rarely used in deserts and sweet dishes. It is a staple spice used in African, Indian and Middle Eastern cooking. It has a unique smoky flavor and is used in Basmati rice and stew type dishes. Black cardamom should be used sparingly due to its intense and rich flavor.
Culinary Uses:
- Black cardamom pods can be used in soups, chowders, casseroles and marinades for a smoky flavor.
- Black cardamom is also used in preparing garam masala, which is commonly used to flavour Indian curries, snacks and rice preparations too.
- The large pods are used in whole form or maybe slightly pounded to flatten it before adding to the dosh to expose the seeds inside.
- Throw in whole cardamom in warm oil to temper the spice and release the aromatic oils from the pod.
- You can also add whole pods for slow cooking stews or in liquid broth to infuse the dish with a delicate smoky aroma.
- It goes well in rice puddings, cakes, ginger fig chutney, payasam etc.
Rani Biryani (Rice Pilaf) Serving 6
Prep-time: 10 min. / Cooking time: 25 min. / Heat level: Medium
Ingredients Needed
2 ¾ cup water
2 cups Rani Basmati Rice
3 tbsp. vegetable oil
2 Rani Clove Whole
1 bay leaf
2 Rani Black Cardamom Pods
1 Rani Cinnamon Whole
1 tsp. salt
2 tsp. Rani Biryani Masala
Method (Instructions)
Soak rice in water for 10 minutes. Heat oil in heavy sauce pan and add cloves, cinnamon, bay leaf, black cardamom. Stir in rice, salt and biryani masala. Sauté for a minute and add water. Bring to boil. Cover tightly and reduce heat to low. Cook for 25 minutes.