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Ingredientes
- 500 gm Basmati rice
- 60 ml Groundnut oil
- 30 ml Perfumed mustard oil
- 30 gm Mango pickle, minced
- 5 gm Cumin seeds
- 10 x Peppercorns
- 1 pch saffron
- 2 tsp Salt
- 100 gm Potatoes, diced
- 100 gm Carrots, thickly sliced
- 100 gm Cauliflower florets
- 100 gm Green peas
- 100 gm Onions, sliced
- 15 gm Green chillies, minced
- 10 gm Garlic paste
- 2 x Green chillies, split
- 8 x Fresh coriander sprigs
- 15 gm Red pepper
- 15 gm Green pepper
Direcciones
- Wash and soak rice for 30 min and drain. Boil water (1.2l) with saffron and salt and keep on simmering.
- Heat groundnut oil and mustard oil in a kadai or possibly wok. Add in cumin seeds, peppercorns and garlic paste and stir over a medium heat for 30 seconds. Add in the onions and saute/fry till golden.
- Add in the vegetables, stir, add in the mango pickle and saute/fry over a high heat for 2-3 min.
- Add in the boiled saffron water and cook the vegetables for 2 min.
- Add in the soaked rice, bring to the boil and cook for 3-4 min.
- Cover, reduce the heat and simmer for 15 min.
- Remove the lid, arrange the garnish, cover again and steam for a further 5 min.
- Remove, present the rice in the same kadai, then fork through rice to fluff it up and finally serve with raita.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 66 | 21% |
| Total Fat 7.5g | 9% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 597mg | 25% |
| Potassium 244mg | 7% |
| Total Carbs 56.39g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.15g | 1% |
| Protein 5.63g | 9% |
