Try this South Indian Pullav (Rice) recipe, or contribute your own.
Suggest a better descriptionClean the rice with water and set aside.
Cut the onions length wise.
Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.
Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown. (This will probably take about 4-5 minutes).
Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic).
Add the coriander powder and chili powder (if green chili was not added before).
Add the tomato paste and 1 cup of water (you have to experiment with the quantity of water needed. I found 1 1/2 cups to be optimal) and bring the mixture to boil.
Add the vegetables, rice and salt.
If you like coconut, add 1/4 cup of coconut flakes.
Reduce the flame and cover the vessel.
After about 4 minutes, stir the mixture.
Cover the lid again and wait until cooked (might take about 10-15 minutes).
Sprinkle on the coriander leaves in the end.
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Serving Size: 1 Serving (525g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 980 | ||
Calories from Fat: 69 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 485.5mg | 17 % | |
Potassium 1357.8mg | 36 % | |
Total Carbohydrate 206.9g | 61 % | |
Dietary Fiber 16.1g | 65 % | |
Sugars, other 190.7g | ||
Protein 24.6g | 35 % | |
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: 980
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