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Ingredientes
- 2 c. Basmati rice
- 1 x 1 1/2" piece ginger, minced
- 8 lrg Garlic cloves, minced
- 4 Tbsp. Vegetable oil
- 4 x Whole cloves
- 1 lrg Black cardamom pod
- 1 x 1" piece cinnamon stick
- 2 x Bay leaves
- 1/4 tsp Black cumin seeds
- 1/8 tsp Mace
- 1 med Onion, cut into half rings
- 2 sm Carrots, diced very fine
- 1 c. Peas, if frzn, defrost
- 1 tsp Salt
Direcciones
- Wash rice very well. Cover with 5 c. water & soak for 30 min.
- Drain thoroughly. Blend together the ginger & garlic with 1 tb water till you have a paste.
- Heat oil in a heavy pot over medium-high heat. When very warm, add in cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace. Stir once & add in onion rings. Stir-fry until the onion turns reddish brown.
- Add in garlic-ginger paste. Fry for 2 min. Put in carrots & peas.
- Stir & fry for 1 more minute. Add in liquid removed rice & salt. Lower heat a little & stir-fry rice for 2 to 3 min. Add in 2 1/2 c. water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 85 | 26% |
| Total Fat 9.66g | 12% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 403mg | 17% |
| Potassium 170mg | 5% |
| Total Carbs 53.85g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.01g | 1% |
| Protein 5.25g | 8% |
