This is my fusion recipe that has a hint of Lebanese in an Indian recipe. Coconut is used profusely in many South Indian dishes. The Saffron adds the mogul influence that is seen extensively in North Indian dishes. Serve this dish with your favorite curry.
1. Warm milk and add the strands of saffron. Stir the milk till the strands dissolve.
2. Heat oil in a large pan, add cumin seeds and fry for about 30 seconds to a minute till it gets a couple of shades darker. Don't let the cumin seeds get dark brown.
3. Add rice and vermicelli and fry till you get the aroma of the rice. Don't brown the rice.
4. Add water, dissolved saffron/milk mixture and salt and bring to a boil. Turn down to simmer
5. Simmer rice for approximately 20 minutes till rice is cooked.
6. Add coconut and cilantro to the rice before serving.
Variations:
1. Add mixed veggies such as carrots, beans and peas and serve with your favorite curry dish and cucumber raita.
2. Garnish with toasted almonds and cashews for a nuttier flavor
3. Add raisins for a touch of sweetness.
Use a rice cooker to cook the rice if you have one. Transfer the rice vermicelli mix after frying it into a rice cooker and cook.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 41 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 355.9mg | 12 % | |
Potassium 13.3mg | 0 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 9.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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