Step 1
Place a non-stick saucepan over a high heat and add The ghee (or butter). When hot, add the onion and cook for 5-8 minutes, stirring occasionally.
Step 2
Meanwhile, put the rice into a large bowl and coverwith water. Swirl it around with your hand, then pour out the water. Refill the bowl and repeat until the water is clear. Drain and set aside.
Step 3
Using a pestle and mortar, grind the saffron to a powder.
Step 4
Add the curry leaves to the onion and cook for 1 minute. Now add the saffron, chicken stock, cinnamon stick, cardamom pods, cloves, salt and rice. Stir well and cover with a lid. Bring to the boil, then immediately reduce the heat to low. Allow to cook for 12-15 minutes, then turn the heat off and leave to sit for 2-3 minutes before serving
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Serving Size: 1 Serving (561g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 545 | ||
Calories from Fat: 76 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 1031.4mg | 36 % | |
Potassium 749.3mg | 20 % | |
Total Carbohydrate 98g | 29 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 92.3g | ||
Protein 18.9g | 27 % | |
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: 545
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