Spice Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 356 mg | (9 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams Basmati rice
- ⅕ gram ground Saffron
- 2 Tbsps Cashews
- 200 grams carrots
- 5 Tbsps Ghee
- 1 Cinnamon stick
- 5 green Cardamom
- 5 cloves
- 3 bay leaves
- 1 Tbsp raisins
- 200 grams Snow peas
- salt
- 1 Tbsp sugar
Preparation steps
Place the rice in a colander and rinse thoroughly with cold water. In a bowl, cover with water and let soak for 20 minutes. Then drain in a colander again.
Put the saffron in a bowl and cover with 3 tablespoons boiling water. Peel the carrots and cut into thin slices. Rinse and drain snow peas.
Heat the butter in an ovenproof saucepan, and sauté the cinnamon, cardamom, cloves, and bay leaves for 2 minutes at medium heat. Rinse the raisins and pat dry. Add rice, raisins, and carrot slices to the spices and sauté for about 3 minutes. Mix in saffron, cashew nuts, salt, and sugar. Pour 3/4 liter (approximately 3 cups) of water into the pan and bring to a boil. Cover the pan and set in the oven at the lowest setting to steam for about 10 minutes. Then stir in the snow peas and let sit another 10 minutes, covered, until tender and the liquid has been absorbed.
