Indian Saffron Rice with Vegetables and Cashew Nuts
Indian Saffron Rice with Vegetables and Cashew Nuts - Exotic rice dish with great flavor.
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
With saffron rice only good things come on the plate: Since natural rice is not peeled, silver skin and germ remains. This provides extra vitamins, minerals and fibre. Fresh peas have plenty of B vitamins in their luggage, while carrots and mango provide plenty of beta-carotene.
With fried tofu or chicken cubes, another portion of protein comes into play. The body not only needs the building material for strong muscles, but it is also a key substance for the immune system. Thus, our body has an increased need for it in case of infections.
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 onions
- 2 Tbsps Corn oil
- 300 grams Basmati rice
- 1 Cinnamon stick
- 3 cloves
- 1 Cardamom
- 650 milliliters Vegetable broth
- 1 sm can Saffron
- 3 carrots
- 20 grams dried Mangoes
- 60 grams Cashews
- 150 grams Peas (frozen)
- salt
- peppers
Preparation steps
Peel the onions and chop finely. Heat oil in a wok. Sauté onions until translucent. Add rice and spices and cook briefly. Pour in broth and cook rice over medium heat, covered about 15 minutes.
Meanwhile, soak saffron in 2 tablespoons hot water. Peel carrots and cut along with mango pieces into small cubes. Add carrots, mango pieces, cashews and saffron to the rice mixture and cook another 10 minutes.
Fold in the peas and cook for another 5 minutes.
Season with salt and pepper and serve in bowls garnished as desired.
