INGREDIENTSNutrition
SERVINGS 8UNITS US
2tablespoons peanut oil
1cup onion, chopped
1teaspoon ground cardamom
1jalapeno, chopped
1 1⁄2cups basmati rice
1⁄2cup dill, chopped
1teaspoon salt (to taste)
3cups chicken stock or 3 cups vegetable stock
DIRECTIONS
Heat oil in a 2 quart saucepan (you will need on that has a lid) over medium heat. Add onions, cardamom, and jalapeño; sauté for about one minute. Add rice and stir until the grains are well coated, about 1 minute. Add dill and salt and sauté over low heat for 2 minutes.
Add broth, cover saucepan, and cook on low until the rice is tender and has absorbed all the liquid, about 25 minutes. Let the rice stand for 5 minutes and fluff with fork.
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