Carrot, Apricot and Raisin Spicy Indian Pilau
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Product recommendation
May be served with roasted nuts
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 große Saute pan, 1 Can opener, 1 Measuring cups, 1 Large knife, 1 Sieve, 1 Toaster, 1 Wooden spoon, 1 Serrated knife, 1 Bowl
Preparation steps
1.
Fry the onion in butter until soft. Add the cardamom pods, the cinnamon stick and the cloves and continue to fry for 2-3 minutes.
2.
Add the rice and fry until transparent. Pour on 700 ml / 22 fl oz / 2 3/4 cups water. Dissolve the saffron in 1 tbsp hot water, season with pepper and add.
3.
Add the carrot, half the almonds, the raisins and the apricots. Bring to a boil and simmer for 40 minutes over a low heat until done.
4.
Season with sea salt and serve, garnished with the remaining chopped almonds.
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