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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 minutes. | 2. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir. | 3. Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir. | 4. Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 minutes Remove from the oven, scatter with the remaining almonds, if using, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	200			-	-	-	-
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
onion	1		peeled chopped	60.0	14.01	1.65	0.15
garlic clove	2		peeled sliced	-	-	-	-
gingerroot	2		peeled chopped	-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
cinnamon	1			-	-	-	-
cardamom pod	2		cracked	-	-	-	-
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
pea	50	g		21.0	3.775	1.4	0.1
corn	50	g	frozen sweet	43.0	9.35	1.635	0.675
almond	50		sliced	96356.0	0.0	0.0	10900.0
vegetable stock cube	1			-	-	-	-
water	375	ml	boiling	0.0	0.0	0.0	0.0

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