{"id":11651,"date":"2010-03-23T22:02:49","date_gmt":"2010-03-24T02:02:49","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11651"},"modified":"2010-03-23T22:57:37","modified_gmt":"2010-03-24T02:57:37","slug":"cardamom-rice-and-vegetable-curry%e3%82%ab%e3%83%ab%e3%83%80%e3%83%a2%e3%83%b3%e9%a2%a8%e5%91%b3%e3%83%a9%e3%82%a4%e3%82%b9%e3%81%a8%e9%87%8e%e8%8f%9c%e3%82%ab%e3%83%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11651&lang=en","title":{"rendered":"Cardamom Rice and Vegetable Curry
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Cardamom Rice and Vegetable Curry<\/strong>
\nMarch 21, 2010<\/em><\/p>\n

About a week ago Terry and I had dinner at one of our favorite Indian restaurants, “CurryUp”. Their rice which was served with chicken and curry was Terry’s favorite rice, Basmati rice, but I also found something interesting with their rice. There were some cardamon seeds and cloves in the rice. I thought it (cooking rice with those spices) was a great idea, and I wanted to try immediately. Last weekend I added several cardamom seeds and whole cloves to the water in which I cooked my Basmati rice and my rice turned out extremely flavorful, and I absolutely loved it! This was perfect with my vegetable curry.<\/p>\n

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\n2010\u5e743\u670821\u65e5<\/em><\/p>\n

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Cardamom Rice and Vegetable Curry March 21, 2010 About a week ago Terry and I had dinner at one of our favorite Indian restaurants, “CurryUp”. Their rice which was served with chicken and curry was Terry’s favorite rice, Basmati rice, but I also found something interesting with their rice. There were some cardamon seeds and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,11],"tags":[],"class_list":["post-11651","post","type-post","status-publish","format-standard","hentry","category-other","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11651"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11651\/revisions"}],"predecessor-version":[{"id":11664,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11651\/revisions\/11664"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}