Simple Ways to Use Hari Elaichi in Everyday Cooking

 

A couple of hari elaichi pods can bring a sweet, floral aroma to everyday cooking. The key is to use them where their flavour has time to reach the dish.

For masala chai, lightly crush one or two pods and add them while the tea boils. In biryani or pulao, add whole pods to warm ghee along with the other whole spices before adding the rice. For kheer or halwa, crush the seeds and stir them in near the end so their fragrance remains noticeable.

Green cardamom also works in mild curries and festive sweets. Start with a small amount: its flavour can become dominant if you add too much. If using whole pods in a rice dish, let people know they may find a pod on their plate.

Keep the pods sealed between uses. See more ways to cook with Chukde Green Cardamom.