| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Sunflower oil |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Cayenne |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Cardamon pods |
| 1 |
|
Onion; chopped |
| 1 |
|
Garlic clove; crushed |
| 200 |
g |
Basmati rice |
| 3/4 |
pt |
Chicken/vegetable stock |
INSTRUCTIONS
1 Heat the sunflower oil in a medium ovenproof saucepan and lid. Stir in
the turmeric, cayenne, cumin seeds and cardamon pods and allow to toast for
a minute.
2 Add the onion and garlic. Stir in the basmati rice. Pour in enough stock
to cover. Bring to the boil, cover and transfer to the oven. Bake for 10-12
minutes until the rice is cooked and water soaked up.
Converted by MC_Buster.
Per serving: 449 Calories (kcal); 9g Total Fat; (19% calories from fat);
10g Protein; 80g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges:
5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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