Source: dLife

An East Indian inspired rice dish with cardamom, turmeric, and ginger.

Servings

1 medium onions , sliced
1 medium garlic cloves , minced
1 tbsp olive oil
8 oz Rice, basmati, dry (or other aromatic rice)
0.5 cup lowfat plain yogurt
1 pinch cardamom, ground , 1-2 crushed cardamom pods
0.25 tsp ground turmeric
0.25 tsp ground ginger
0.12 tsp hot red pepper flakes
2 cup low sodium vegetable broth
1 pinch salt
1 pinch black pepper
1 small tomato , cut into 8 wedges
1 tbsp fresh cilantro , finely chopped

1 Pour oil in a pot and cook onion and garlic 8 minutes.
2 Mix in rice and cook over medium heat 5 minutes, stirring often.
3 Mix in yogurt, cardamom, turmeric, ginger, and red pepper and cook over medium high heat 5 minutes, stirring often.
4 Pour broth into pot and bring to a boil. Lower heat, place lid on pot, and simmer 25 minutes or until rice is fluffy and the liquid is absorbed.
5 Sprinkle with salt and pepper.
6 When ready to serve, garnish with tomatoes and cilantro.

Cous-cous can be substituted in this dish instead of rice.