In a medium-sized pot, heat the vegetable oil over medium heat. Add the cardamom pods and saut� for 1 minute. Add the chili and sautée. briefly. Stir in the salt and the dill and cook for an additional 2 to 3 minutes. Add the rice and saut� for 3 more minutes.
Stir in the water and bring the mixture to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes or until the liquid has been absorbed.
Remove the cardamom pods and fluff the rice before serving.
I like to add fresh dill to everything, especially when it's growing like a weed in my garden. I throw it in soups, tuna or chicken salad, or use it as a green in a tossed salad.