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Indian Rice Bowls

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Indian Rice Bowls
Difficulty:
easy
Difficulty
Preparation:
5 h.
Preparation
Calories:
405
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie405 kcal(19 %)
Protein6.54 g(7 %)
Fat15.71 g(14 %)
Carbohydrates57.01 g(38 %)
Sugar added0.61 g(2 %)
Roughage1.27 g(4 %)
Vitamin A149.46 mg(18,683 %)
Vitamin D0 μg(0 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.29 mg(2 %)
Vitamin B₆0.09 mg(6 %)
Folate14.57 μg(5 %)
Pantothenic acid0.1 mg(2 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C5.55 mg(6 %)
Potassium112.07 mg(3 %)
Calcium19.81 mg(2 %)
Magnesium7.71 mg(3 %)
Iron0.16 mg(1 %)
Iodine1.5 μg(1 %)
Zinc0.14 mg(2 %)
Saturated fatty acids9.91 g
Cholesterol42.9 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ¼ cups
Basmati rice (washed, drained)
1
onion (finely chopped)
3 tablespoons
2 ½ cups
To garnish
1
large onion (sliced in rings)
2 tablespoons
1 teaspoon
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Lid

Preparation steps

1.
Preheat the oven to 200°C (180°C fan) 400F, gas 6.
2.
Fry the onions in ghee until transparent. Add the rice and stir until translucent in appearance. Pour in the chicken stock and season with salt to taste. Cover and place in the oven. Cook for approx. 20 minutes.
3.
For the garnish: fry the onion rings in ghee until golden brown. Sprinkle with icing sugar and let caramelise slightly. Serve on the rice.