“Big Elaichi” in Urdu refers to “بڑی الائچی” (Badi elaichi), which is also known as black cardamom. It’s the larger variety of cardamom compared to the smaller green cardamom. Black cardamom has a distinct smoky flavor and is commonly used in savory dishes, particularly in Indian and South Asian cuisines.
Uses of Big Elaichi (Black Cardamom):
Curries and Stews: Black cardamom is often used whole or ground in curries, stews, and rice dishes like biryani to add depth of flavor and aroma.
Spice Blends: It is a key ingredient in various spice blends such as garam masala, which is used to flavor many Indian dishes.
Tea: Black cardamom pods can be added to tea to impart a unique smoky flavor. It is often used in traditional Indian masala chai.
Pickling: Black cardamom pods are sometimes used in pickling recipes for their distinctive flavor.
Meat and Poultry Dishes: It pairs well with meats like lamb, chicken, and beef, enhancing their flavor in marinades and slow-cooked dishes.
Vegetarian Dishes: Black cardamom adds depth to vegetarian dishes like dal (lentil curry) and vegetable stews.
Recipe: Black Cardamom Chicken Curry
Ingredients:
500g chicken, cut into pieces
2-3 black cardamom pods
2 onions, finely chopped
2 tomatoes, pureed
2 tablespoons ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Cooking oil
Fresh coriander leaves for garnish
Instructions:
Heat oil in a pan and add cumin seeds and black cardamom pods. Saute for a few seconds until fragrant.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
Add pureed tomatoes and cook until the oil separates from the masala.
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add chicken pieces to the masala and mix until they are coated evenly.
Cover the pan and cook the chicken on medium heat until it is tender and cooked through, stirring occasionally.
Once the chicken is cooked, sprinkle garam masala and garnish with fresh coriander leaves.
Serve hot with rice or roti.
Benefits of Big Elaichi (Black Cardamom):
Digestive Aid: Black cardamom is known for its digestive properties and can help relieve gas, bloating, and indigestion.
Respiratory Health: It has expectorant properties and is often used to alleviate respiratory issues like cough and congestion.
Antioxidant Properties: Black cardamom contains antioxidants that help protect cells from damage caused by free radicals.
Flavor Enhancer: It adds a unique smoky flavor and aroma to dishes, enhancing their taste.
Incorporate big elaichi (black cardamom) into your cooking to enjoy its distinct flavor and potential health benefits.
