Great treat with any Indian dish
In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.
Substitute 3x Turmeric for Saffron
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (722g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 344 (38%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 83.2mg||26 %|
|Sodium 3293.1mg||114 %|
|Potassium 1219.6mg||32 %|
|Total Carbohydrate 107.1g||31 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 101.3g|
|Protein 32.2g||46 %|
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Calories per serving: 902
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