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Cumin and Saffron Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)185.64
Carbohydrates (g)-
Total fats (g)21.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil and fry black cumin seeds for 10 seconds. | 2. Add rice and saute for a few minutes until rice starts to change color and become opaque. | 3. Add water and salt. Bring to a boil, turn down heat and cover. | 4. Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked. | 5. Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed. | 6. Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 1 1/2 1/2 185.64 0.0 0.0 21.0
    black cumin seed 1 1/2 1/2 - - - -
    basmati rice 2 1/4 cups - - - -
    water 4 1/2 cups 0.0 0.0 0.0 0.0
    salt 1 1/2 1/2 - - - -
    water pinch 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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