Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
454
Calories
10g
Protein
15g
Fat
70g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups Basmati rice
- 1 cup frozen peas
- 4 cups water
- 1 small onion, thinly sliced
- 5-6 cloves
- 5-6 black peppercorns
- 1-2 bay leaves
- 1 tsp cumin seeds
- salt, to taste
- a pinch of saffron, mixed in 2 tbsp water
- 1 tbsp cooking oil
- =
Directions
1
Heat oil in a non-stick pan and saute cumin seeds and sliced onions, till tender and slightly browned.
2
Add rice, water, salt, peppercorns, cloves, and bay leaves, and cover cook on medium-low heat till rice is tender.
3
Add in peas and saffron water and cover cook for another 5-6 minutes till peas heat through.
4
Best eaten warm with any curry or on its own!
Recipe sourced from
fandom