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Ingredients
Spice Rice
- Ingredients
- 400 grams Long grain rice
- 1 ½ Tbsps Ghee
- 75 grams Cashews
- 1 Tbsp Rose water
- 1 sm can Saffron (about 0.1 grams)
- 1 onion
- 2 garlic cloves
- 40 grams Currants
- salt
- sweet ground paprika
- mild Chili powder
- 750 milliliters Chicken broth
- 5 cloves
- 3 green Cardamom
- 1 tsp ground Turmeric
Wash the rice thoroughly and cover in cold water to swell for 30 minutes. In a pan, fry the cashew nuts in 1 teaspoon of ghee, urning constantly until golden brown. Once browned, remove from the pan, allow to cool and chop coarsely. Soak the saffron threads in a bowl of rose water. Peel the onion and garlic. Slice the garlic and cube the onion. Saute the onion and garlic in a pan with the remaining ghee. Fry the currants, rose water and saffron for about 2 minutes. Season with salt, pepper and chile powder.
Heat the chicken broth, cloves, cardamom and turmeric in a large saucepan. Drain the rice and add to the broth. Boil over low heat. Simmer for 15 minutes, covered. Clamp a folded paper towel between the pot and cover. Take the rice off the stove and let sit for 5 minutes. Stir in the cashews, season to taste. Serve with a yogurt dip.
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15.61 g | (13 %) | ||
| Carbohydrates | 41.01 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.04 g | (17 %) |