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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak rice for 15 minutes. | 2. Boil in 4 1/2 cups water, drain and keep aside. | 3. Soak tamarind in warm water for 30 minutes. | 4. Squeeze and strain the pulp of the tamarind and discard the residue. | 5. Dry roast the sesame seeds. | 6. Heat oil in a wok. | 7. Fry the onions till golden brown and crisp. | 8. Remove, drain excess oil out and keep aside for garnishing. | 9. In the same oil, add the ginger paste and garlic paste. | 10. Stir-fry for a minute. | 11. Add turmeric and red chilli powders and continue to stir-fry for another minute. | 12. Add the tamarind pulp and cook for 2-3 minutes. | 13. Add salt and mix well. | 14. Add the rice. | 15. Mix thoroughly. | 16. Now add the roasted sesame seeds. | 17. Cook for 2 additional minutes. | 18. Stir in half of the chopped corriander leaves and fried onions. | 19. Sprinkle the remaining corriander leaves on the rice. | 20. Serve immediately or make sure you warm this a bit in the oven before serving; the idea is to serve hot! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups	washed	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
tamarind pulp	8	teaspoons		-	-	-	-
sesame seed	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		peeled sliced	44.0	10.274000000000001	1.21	0.11
ginger paste	1/2	teaspoon		-	-	-	-
garlic paste	1/2	teaspoon		-	-	-	-
turmeric powder	1/4	teaspoon		-	-	-	-
red chili powder	1	teaspoon		-	-	-	-
oil	1/3	cup		598.6	0.0	0.1913	67.97800000000001
salt	2 1/4	1/4		-	-	-	-
coriander leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104

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