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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Rinse the rice in 3 or 4 changes of water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside. | 2. Heat 2 tablespoons of vegetable oil in a saucepan with a tight fitting lid over medium-high heat. Pour in the cumin seeds, and cook briefly until they begin to pop, about 30 seconds. Add the cardamom pods, cloves, and cinnamon stick; continue cooking for another minute until the cinnamon stick absorbs the oil. | 3. Pour in the rice, and stir well to completely coat with the oil. Stir in the water, salt, onion, and peas. Bring to a boil, cover with the lid, reduce heat to medium-low, and simmer until the rice has absorbed all of the water, about 15 minutes. | 4. Meanwhile, in a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Stir in the cashews and slivered almonds; cook until golden brown, then stir into the cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup		-	-	-	-
vegetable oil	3	tablespoons	divided	351.69599999999997	0.0	0.0	40.8
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
cardamom pod	2			-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
cinnamon	1/2	piece		-	-	-	-
water	1 3/4	cups		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
onion	1/3	cup	sliced	21.3333	4.9813	0.5867	0.0533
green pea	1/4	cup		29.3625	5.2381	1.9648	0.145
cashew	2	tablespoons		-	-	-	-
almond	2	tablespoons	slivered	240.44799999999998	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.