Spiced Rice in Clay Pot
Nutritional values
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Basmati rice
- 300 grams Cauliflower (divided into florets)
- 3 onions
- 300 grams potatoes (peeled and cut into large cubes)
- 2 Tomatoes (quartered)
- 2 tsps freshly grated ginger
- 3 cloves
- 2 bay leaves
- ¼ tsp Ground cinnamon
- ½ tsp ground Turmeric
- ¼ tsp ground Cardamom
- Chili powder
- ½ tsp ground cumin
- 200 grams Frozen pea
- 3 Tbsps Yogurt (0.1% fat)
- 2 Tbsps raisins
- 2 Tbsps Almond slivers
- 4 eggs (hard boiled)
- 1 Lime
- 4 Tbsps clarified butter
- salt
- freshly ground peppers
Preparation steps
Soak clay pot in cold water.
Rinse rice under running water in a colander until water runs clear, drain.
Heat 2 tablespoons of butter in a pan and saute 1 chopped onion until translucent. Add rice and saute for about 3 minutes, stirring. Add 250 ml (approximately 1 cup) of water and bring to a boil. Simmer for about 5 minutes on low heat until rice is half cooked. Remove from heat.
Peel remaining onions and dice.
Heat the rest of butter in a saucepan, add all ground spices with grated ginger, cloves and bay leaves and cook briefly. Add onions, cauliflower and potatoes, mix well, and saute for about 3 minutes. Add peas, tomatoes, yogurt, 250 ml (approximately 1 cup) of water, season with salt and pepper and simmer for 4 minutes.
Spread half of rice in a clay pot and sprinkle with almonds and raisins. Spread with vegetables and all their liquid and top with remaining rice.
Close pot and slide into a cold oven. Turn oven temperature to 200°C (approximately 400°F) and cook rice for about 1 hour.
Peel eggs and cut into quarters.
Cut lime into wedges.
Remove clay pot from the oven, stir well and garnish with eggs and lime wedges. Serve.
(if you do not have clay pot, cook in a casserole dish with aluminum foil cover).
