Wash and drain the Basmati rice and set aside. Cook the onion in the butter in a saucepan until soft. Add the remaining ingredients and bring to the boil Reduce the heat, cover the pan tightly and simmer gently for 20-25 minutes, or until all the water as been absorbed. Fluff up the rice with a fork and serve immediately. This is the traditional accompaniment to curry and chicken dishes. Cooks tip: add a little chopped cooked meat, chicken or fish to the pilau for a light lunch or supper dish. Posted to MC-Recipe Digest V1 #672 by Creedenite@aol.com on Jul 15, 1997
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 155 (18%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 40.6mg||13 %|
|Sodium 168.6mg||6 %|
|Potassium 1561.9mg||41 %|
|Total Carbohydrate 186.9g||55 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 177.7g|
|Protein 9.2g||13 %|
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Calories per serving: 869
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