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Rice With Spice Recipe
|Long grain rice||2 Cup (32 tbs) (Uncooked, Basmati)|
|Chili powder||1 Teaspoon|
|Curds||1⁄2 Cup (8 tbs), beaten|
|Lemon||1 , juiced|
|Milk||1 Teaspoon (Leveled)|
|Rose water||1⁄4 Cup (4 tbs)|
|Oil||1 Cup (16 tbs)|
Calories 647 Calories from Fat 403
% Daily Value*
Total Fat 46 g70.4%
Saturated Fat 8.8 g44%
Trans Fat 0 g
Cholesterol 15.9 mg
Sodium 85.2 mg3.5%
Total Carbohydrates 55 g18.2%
Dietary Fiber 1.2 g4.7%
Sugars 2.2 g
Protein 6 g12%
Vitamin A 10.1% Vitamin C 94.8%
Calcium 4.4% Iron 6.1%
*Based on a 2000 Calorie diet
Drain and keep warm.
Fry potato halves.
Fry onions brown.
Add whole spices and fry.
Add meat, turmeric and chilli powders, salt, garlic-ginger paste and fry well.
Add chopped tomatoes with a little water and cook till tomatoes soften.
Add curds to meat mixture with 2 cups water and simmer until meat is done.
Pour out extra oil and add green chillies, coriander, mint leaves and lemon juice.
Take a large pan.
Melt a little ghee in it and put in a third of the rice.
Pour in meat korma.
Add potatoes and put in remaining rice.
Warm saffron, crush and soak in 2 tbs milk and sprinkle over rice.
Grind cashewnuts in milk, mix with colouring and rose water and sprinkle over rice.
Pour piping hot ghee.
Cover pan with a wet cloth and then with the lid.
Put a weight on the lid.
Place pan on tawa and cook for 15-20 mins on a slow flame.