Black Cardamom & Cumin Rice

Bruise the black cardamom pods by hitting them with the handle of a knife to split them slightly.

Heat oil in a large pot on medium-high. When it starts to shimmer, add the chillies, cumin and black cardamom pods and stir constantly till fragrant, about a minute. Add the onions and cook them gently until soft. Add the rice and stir so the oil coats each grain. Scrape the bottom of the pan frequently to prevent sticking.

When the edges of the grains have turned translucent and the centers are milky white, add water to just cover the rice, bring to a boil, and cover, turning the heat down to medium. Cook for 25 minutes.

Add salt to taste and stir in the lime juice well. Serve immediately.