Melt ghee in large saucepan. Add onions and chicken and fry 3 minutes, stirring constantly. Add turmeric and rice; cook 2 minutes, stirring constantly. Stir in stock, cardamom seeds, cinnamon, cloves, fenugreek and salt. Bring to a boil. Stir well, cover and cook gently 20 minutes. Add green peas, cashews and raisins. Fluff mixture with a fork, cover and cook 10 minutes. Fluff again with a fork. Garnish with a green onion daisy, bell pepper strips and parsley sprig, if desired, and serve hot.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (28%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 20.3mg||6 %|
|Sodium 515.2mg||18 %|
|Potassium 326.7mg||9 %|
|Total Carbohydrate 77.9g||23 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 74g|
|Protein 8.6g||12 %|
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Calories per serving: 470
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