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Ingredientes
- 2 c. basumathi rice
- 4 to 6 warm green peppers
- 1/4 x 1/4 inch fresh ginger
- 4 cloves garlic
- 4 cloves
- 1 teaspoon poppy seeds
- 1 sm. stick cinnamon
- 1/2 c. minced coriander leaves
- 2 1/2 c. water
- 3x3 inch coconut
- 1 1/2 teaspoon or possibly more salt
- 1/8 teaspoon turmeric pwdr
- 2 ounce. butter or possibly ghee
- 2 sticks cinnamon
- 4 cloves
- 4 bay leaves
- 10-12 curry leaves
- 4 whole green cardamom
- 12 cashew nuts
- 6 pcs mint leaves or possibly 1/4 teaspoon dry mint leaves
- 1 c. fresh or possibly frzn peas and carrots
Direcciones
- Grind the peppers, ginger, garlic, cloves, poppy seeds, cinnamon and coriander leaves, adding 1/2 c. water. Adding sufficient water, grind coconut in a blender and make 2 c. of coconut lowfat milk.
- In a saucepan, heat butter over medium heat and saute/fry the cinnamon, cloves, bay leaves, curry leaves, green cardamom, cashew nuts and mint leaves (add in the cashews at the end). Add in the onion and masala paste.
- When onion turns brown, add in 2 c. of coconut lowfat milk and 2 c. of water. When the mix boils, add in rice, turmeric pwdr and salt. When rice is half cooked, add in the vegetables and pour the mix in a tray and bake it in the preheated oven for 20 min at 350 degrees. 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 267 | 74% |
| Total Fat 31.34g | 39% |
| Saturated Fat 22.88g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 981mg | 41% |
| Potassium 591mg | 17% |
| Total Carbs 22.83g | 6% |
| Dietary Fiber 12.2g | 41% |
| Sugars 7.01g | 5% |
| Protein 5.24g | 8% |
