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Saffron Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.7553
Energy (kCal)683.0335
Carbohydrates (g)104.4694
Total fats (g)20.8554
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. | 2. Add rice and fry for 2 - 3 minutes more. | 3. Stir in salt, chicken stock and saffron. | 4. Cover and bring to a boil. | 5. Reduce heat to low and cook for 10 minutes. | 6. Remove from heat. | 7. After 5 minutes, fluff with fork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    cinnamon 1 - - - -
    cardamom pod 3 crushed - - - -
    clove 4 23.016 5.5045 0.5015 1.092
    black peppercorn 1/2 teaspoon - - - -
    bay leaf 2 - - - -
    rice 1/2 cup uncooked 351.0 77.3565 6.4448 0.5655
    salt 1 teaspoon - - - -
    chicken stock 1 1/2 cups 129.6 12.708 9.072000000000001 4.32
    saffron 1/4 teaspoon 0.5425 0.1144 0.02 0.0102

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



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