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Pakistani Bhagar Walay Chawal (Stir Fried Rice) or Zanzibari Pul

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2202
Energy (kCal)1395.352
Carbohydrates (g)8.6122
Total fats (g)154.545
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a pan & fry onions in it till they turn golden brown. | 2. Add cardamom pods (bari elaichi), cinnamon sticks (dalchini, cloves (laung), cumin seeds (zeera), 2 teaspoons salt and stir fry on medium heat for 2 minutes. | 3. Now add water & the remaining 1 teaspoon salt and turn the heat up on high & wait till the water starts boiling. | 4. Add rice & cook them uncovered on high heat for 5 minutes or till the water dries up. | 5. Gently mix the rice and cover the pan, closing the lid tightly making sure no steam passes by & cook on low heat for 10 minutes or until the rice is done. | 6. Serve with Daal, Chilli chicken, Murghi Ka Salan (Chicken Curry) or as Zanzabari Pulao's rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 3 cups - - - -
    onion 1/2 sliced 22.0 5.1370000000000005 0.605 0.055
    oil 3/4 cup 1346.85 0.0 0.4305 152.9505
    cumin seed 3 teaspoons 23.625 2.7871 1.122 1.403
    black cardamom pod 3 - - - -
    cinnamon 3 - - - -
    salt 3 teaspoons - - - -
    clove 1/2 teaspoon 2.877 0.6881 0.0627 0.1365
    water 3 cups 0.0 0.0 0.0 0.0

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



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