Soak saffron in milk for 10 minutes
Preheat oven to 180F / 160C
Soften onion, add garlic ginger and chilli. Add pork stir fry for 4-5 minutes then add the other spices and herbs
Take off heat and stir in the yoghurt.
Layer the rice and the pork in an ovenproof dish. Aim for two layers of each. Pour the saffron milk and lemon juice over each layer.
Cover and cook for 30-35 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (279g)|
|Recipe Makes: 4|
|Calories from Fat: 45 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 56.8mg||17 %|
|Sodium 103.9mg||4 %|
|Potassium 615.1mg||16 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 25.7g|
|Protein 23.2g||33 %|
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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: 253
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