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Charishma's Brown Rice Pulao the Indian Style (Enjoy With Subru

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4886
Energy (kCal)110.5
Carbohydrates (g)23.2024
Total fats (g)1.5562
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a pot. | 2. Add cloves, cinnamon, bay leaves and green cardamoms. Stir-fry for 20 to 30 seconds on medium heat. | 3. Add cumin seeds and allow to crackle on low-medium heat. | 4. Fold in the onions and stir-fry until browned. | 5. Add red chilli powder, salt, rice and water. | 6. Mix gently and bring to a boil. | 7. Once the rice comes to a boil, lower heat and allow to cook, partially covered, until all the water has evaporated. | 8. Serve hot with Sai Bhaji, dahi boondhi and Sindhi papads. | 9. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 1 cup - - - -
    onion 2 sized peeled washed sliced 88.0 20.548000000000002 2.42 0.22
    red chili powder 1/2 teaspoon - - - -
    clove 2 cloves - - - -
    green cardamom 2 - - - -
    cinnamon 1 inch - - - -
    bay leaf 2 -3 - - - -
    extra virgin olive oil 1 tablespoon - - - -
    cumin seed 1 tablespoon 22.5 2.6544 1.0686 1.3362
    salt 3/4 teaspoon - - - -
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    black peppercorn 4 -6 - - - -

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



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