Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I am very fortunate to work in an office where I am one of about 3 caucasians for around 100 people originating from Asia. Yesterday, we had a pot luck, and one of the dishes was a fantastic chicken biryani. I got to bring home some leftovers! However, there are some ingredients I am trying to identify. Here is a picture of the dish (sorry, it's been cooled and reheated by nature of being leftovers): Chicken Biryani

Now, as one would expect from real Indian food, it was fantastically spicy. Star anise, cardamom, and curry leaves. But there were other things that we can't quite identify.

There was something that seemed like a "glob," I don't know how else to describe it. It was small, about pea-sized. But it was bright pink in color, and had the awesome visual effect of giving sections of the rice a gorgeous magenta-pink color. It also had a light savory flavor.

Next, we have this ingredient: Mystery Ingredient 2

It had a VERY strong, peppery anise flavor, very much like cardamom but significantly stronger. It was about an inch long, almost like a walnut, but a bit smaller. Inside, there were several small pellets. Here is a picture: Mystery spice 3

If anyone can let me know what the pink "glob" was that gave the brilliant color, and what the pod was that gave such a great taste, I'd really appreciate it!

share|improve this question
    
Regarding the color, you might find this interesting. –  Jolenealaska Apr 28 at 11:49

2 Answers 2

up vote 3 down vote accepted

That looks like "Black Cardamom". You can probably find it in an asian grocery. I'm not sure what the pink thing was.

share|improve this answer
1  
I agree with @steve, definitely black cardamom. I prefer to use it over green. It's possible that the pink thing is a pink peppercorn. –  GdD Jun 27 '13 at 9:15
1  
I have often used dry pink peppercorns, and they never gave off any color. Unless they behave radically differently when fresh (and I don't know where they can be sourced fresh), I would try to search for other explanations. –  rumtscho Jun 27 '13 at 10:43
1  
It is possible that the OP has assumed a causal relationship between the pink 'blobs' and the pink color, where in fact there is none. Most multicolored rice is achieved via food dye (I was disappointed too!), so the pink blobs may indeed be peppercorns and have nothing to do with the color? –  jam Jun 27 '13 at 11:52
    
Thanks so much! After doing some more research you're right, it has to be black cardamom. I think I need to get some for my kitchen! I'm rather disappointed about the food dye, but it did give it a lovely color. C'est la vie! –  Matthew Jun 27 '13 at 17:43
    
FWIW, I've never seen that pink/red behavior in Indian food, but my experience is limited to what is available in San Francisco. If you'd like to add some red, you could consider adding some chunks of ripe tomatoes, perhaps tossed in a little ground cumin and coriander. –  Steve Jun 28 '13 at 3:54

That is definitely Black Cardamom as Steve said and the pink color comes for sure from the food dye what they used to color certain parts of the Biriyani. May be this one got nicely settled in that part of the rice where there was the food color (dye) and attained its texture.

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.