This North Indian dish can be served as part of a lavish banquet or as a simple family meal in its own right. (Yoga Mind and Body)
Melt the butter in a large saucepan and cook the green pepper for 2 minutes, stirring constantly. Add the spices, stir them in and then soak for a few more minutes. Stir in tomato and continue cooking for 5 minutes more. Pour in the rice and season with salt and cayenne; stir the mixture to coat the rice with sauce. Add the vegetables and the water, stir and bring to a boil. Cover with a tight-fitting lid and simmer for about 20 minutes. Turn off the heat and let the rice stand covered for 10 minutes. So not remove the liduntil the full time has elapsed.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 6 | ||
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Calories: 285 | ||
Calories from Fat: 60 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 68.4mg | 2 % | |
Potassium 589.3mg | 16 % | |
Total Carbohydrate 52.7g | 16 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 43.6g | ||
Protein 7.1g | 10 % | |
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: 285
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