Drain the rice thoroughly and set aside. Melt the ghee or butter in a heavy-based, non-stick saucepan over a medium heat. Split the tops of the cardamom pods to release the flavour, then when the fat is hot add the cumin, cardamom and cinnamon and stir-fry for 15-20 seconds. Add the rice, salt and cashew nuts. Stir fry the rice for 3-4 minutes, then add the water. Bring to the boil and allow to boil steadily for 1 minute. Reduce the heat to low, cover the pan tightly and cook for 10-12 minutes. Remove the pan from the heat and allow to stand for 10-15 minutes. Fork through the rice and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 1 (20%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 291mg||10 %|
|Potassium 16.6mg||0 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.6g|
|Protein 0.2g||0 %|
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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: 5
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