RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.5914
Energy (kCal)	403.5246
Carbohydrates (g)	49.7325
Total fats (g)	20.9557
Fatty acids, total saturated 20:0 (g)	0.0007
Fatty acids, total saturated 18:3 undifferentiated (g)	1.2440
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0004
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0120
Fatty acids, total saturated 4:0 (g)	0.0400
Fatty acids, total trans (g)	0.0004
Riboflavin (mg)	0.2086
Tocopherol, beta (mg)	0.0288
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8656
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4189
Proline (g)	0.1771
Fatty acids, total polyunsaturated 18:1 t (g)	0.0004
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.5587
Adjusted Protein (g)	0.0000
Cystine (g)	0.1152
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.2566
Copper, Cu (mg)	0.3821
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3136
Total lipid (fat) (g)	20.9557
Vitamin K (phylloquinone) (g)	80.7301
Cholesterol (mg)	15.8407
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	40.8802
Folate, total (g)	110.7816
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	13118.4361
Energy (kcal)	403.5246
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1025
Fatty acids, total saturated 14:1 (g)	0.0013
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0605
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	19.7795
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0985
Vitamin C, total ascorbic acid (mg)	90.7128
Lutein + zeaxanthin (g)	830.7394
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0031
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3370
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	88.8842
Fatty acids, total saturated 16:0 (g)	2.4764
Carbohydrate, by difference (g)	49.7325
Vitamin D (IU)	1.2507
Fructose (g)	5.6761
Fluoride, F (g)	9.1425
Aspartic acid (g)	1.0626
Tyrosine (g)	0.1709
Potassium, K (mg)	1493.9853
Fatty acids, total saturated 12:0 (g)	0.0306
Vitamin A, RAE (g)	658.6370
Serine (g)	0.2475
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2508
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1221
Histidine (g)	0.1159
Isoleucine (g)	0.2459
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.3945
Water (g)	642.0156
Fatty acids, total saturated 8:0 (g)	0.0087
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	6626.8723
Sodium, Na (mg)	1372.5122
Iron, Fe (mg)	4.0735
Energy (kJ)	1684.2191
Ash (g)	6.2390
Caffeine (mg)	0.0000
Glycine (g)	0.1966
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	9.6175
Fatty acids, total polyunsaturated (g)	10.8968
Vitamin E (alpha-tocopherol) (mg)	3.2745
Sucrose (g)	4.0270
Vitamin B-6 (mg)	0.7939
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0151
Vitamin D (D2 + D3) (g)	0.0313
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3707
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	5748.5361
Starch (g)	12.3827
Pantothenic acid (mg)	1.1951
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3444
Folate, food (g)	110.7816
Fatty acids, total saturated 20:1 (g)	0.0445
Fatty acids, total monounsaturated (g)	5.1203
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0025
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	59.6782
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.6578
Vitamin B-12 (g)	0.0495
Calcium, Ca (mg)	150.1202
Fatty acids, total saturated 10:0 (g)	0.0276
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0004
Alanine (g)	0.2478
Glutamic acid (g)	2.1093
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2472.8439
Vitamin E, added (mg)	0.0000
Retinol (g)	3.1267
Leucine (g)	0.3582
Folate, DFE (g)	110.7816
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	10.4676
Tryptophan (g)	0.0741
Threonine (g)	0.3188
Fatty acids, total polyunsaturated 18:1 c (g)	0.0043
Manganese, Mn (mg)	1.0498
Protein (g)	8.5914
Cryptoxanthin, beta (g)	0.4565
Fatty acids, total saturated 18:1 undifferentiated (g)	4.9379
Betaine (mg)	0.9134
Phosphorus, P (mg)	214.2930
Tocopherol, gamma (mg)	0.3112

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Pakistani
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 35 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes. | 2. Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes. | 3. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee butter	2	tablespoons	clarified	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cinnamon	1	piece		-	-	-	-
peppercorn	7			176.34400000000002	1.0943	0.3752	19.1977
ginger garlic paste	1	tablespoon		-	-	-	-
tomato	1		diced	40.2099	8.6898	1.9658	0.4468
water	1/2	cup		0.0	0.0	0.0	0.0
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
potato	1/2	cup	diced	57.75	13.1175	1.5375	0.0675
chicken bouillon	1	cube		10.68	0.7204	0.6664	0.5552
salt	1	teaspoon		-	-	-	-
red chile pepper	1/4	teaspoon	ground	-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garam masala	1/2	teaspoon		-	-	-	-
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
water	4	cups		0.0	0.0	0.0	0.0
basmati rice	2	cups	rinsed drained	-	-	-	-

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

Cooking in progress....

Vegetable Biryani