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Ingredientes
- 1 c. basmati rice*
- 1 sm onion
- 3 med carrots
- 1 x bay leaf
- 1 x cinnamon stick, crumbled
- 2 x cloves
- 4 x black peppercorns
- 1/4 tsp cumin seeds
- 1 Tbsp. light vegetable oil
- 2 Tbsp. butter
- 1 Tbsp. kosher salt, (or possibly to taste)
Direcciones
- * Purchase from Indian grocery or possibly gourmet shop.
- 1 Wash the rice in cold water, squeezing gently with your fingers, till the water runs clear. Put the rice in 2 c. of cold water to soak for 20 min.
- 2 Strain soak water into saucepan and heat. Leave rice to dry in strainer.
- Preheat oven to 350F.
- 3 While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices.
- 4 When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or possibly casserole dish. Add in spices.
- 5 When spices become fragrant, add in butter and onions. Cook till onions are tender and light golden. Add in carrots and cook for 3-5 min.
- 6 Add in rice and cook, stirring very gently for 5 min.
- 7 Add in salt and heated soak water, bring to boil. Reduce heat and simmer till water on top of rice has boiled off.
- 8 Cover tightly and cook for 20 min at 350F.
- 9 Remove from oven, let rest for 10 min, then serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 476g | |
| Calories 1109 | |
| Calories from Fat 342 | 31% |
| Total Fat 38.96g | 49% |
| Saturated Fat 16.18g | 65% |
| Trans Fat 0.35g | |
| Cholesterol 61mg | 20% |
| Sodium 7268mg | 303% |
| Potassium 876mg | 25% |
| Total Carbs 173.26g | 46% |
| Dietary Fiber 9.5g | 32% |
| Sugars 10.67g | 7% |
| Protein 16.1g | 26% |
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