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Suggest a better description1) Wash the rice until the water comes out clear.
2) Soak the rice in cold water in a bowl for about 20 minutes.
3) Boil 1,5 litre water
4) Heat the oil, carrot strips and hing powder for a few minutes, till the carrot is lightly golden in colour.
5) After a few minutes, add the ground cumin.
6) After a few seconds, add the whole cumin seeds, chickpeas, berberis, cover with the drained rice. Add the salt and a few last cumin seeds on top of the rice.
7) Pour the boiled water through a skimmer, so the water doesn't disturb the layer of rice and spreads out evenly, until there is 1 cm water above the rice. Boil on high heat for a few minutes, till there is no water on the surface of the rice.
8) Now, with the help of the same skimmer, shape a heap of rice in the pot and cover with a fitting plate. Let it cook until it is done on medium heat with the lid on.
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Serving Size: 1 Serving (1355g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4935 | ||
Calories from Fat: 674 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.9g | 100 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 32.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 291.8mg | 10 % | |
Potassium 10444.9mg | 275 % | |
Total Carbohydrate 858.8g | 253 % | |
Dietary Fiber 205.2g | 821 % | |
Sugars, other 653.6g | ||
Protein 235.3g | 336 % | |
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: 4935
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