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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F Place rice in fine-mesh strainer and rinse under running water until water runs clear. | 2. Add oil to a Dutch oven over high heat. When it shimmers, add peppercorns and cover. Cook 1 minute; some of the peppercorns should start to pop. | 3. Reduce heat to medium and add onions. Stir well then cook 2 minutes. Add zucchini, carrot and Serrano pepper. Cook until vegetables are tender, 4-5 minutes. Add 3 tbsp almonds and toss until almonds are toasted, 2-3 minutes. Add 1/2 tsp salt. | 4. Add rice and stir well to coat with oil and distribute vegetables. Add remaining salt, sugar, coconut milk and water. Turn heat up to high. When liquid comes to a full boil, stir once more, then cover and move to oven. | 5. Bake 25 minutes until liquid is fully absorbed. Remove from oven but do not remove lid for another 5 minutes. Fluff with a fork, transfer to a serving bowl, sprinkle with remaining almonds and chopped cilantro, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups		-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
black peppercorn	1	teaspoon		-	-	-	-
onion	1/2	cups	sliced	32.0	7.472	0.88	0.08
zucchini	1		trimmed sliced	2.31	0.3421	0.2981	0.044000000000000004
carrot	1		peeled trimmed sliced	52.48	12.2624	1.1904	0.3072
serrano pepper	1/2		seeded trimmed minced	0.35	0.0733	0.019	0.0048
almond	1/4	cup	sliced	481.78	0.0	0.0	54.5
salt	1 1/2	1/2		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
water	1 1/4	1/4		0.0	0.0	0.0	0.0
cilantro				-	-	-	-

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