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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent. | 2. Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed. | 3. Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom. | 4. Remove bay and curry leaves and stir in the cilantro, mint and chilies. | 5. Fluff up with a fork, garnish with lime wedges if desired and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	4			460.8	107.52	16.0	0.64
bay leaf	2			-	-	-	-
curry leaf	1	stalk		-	-	-	-
rice	2 1/2	cups		1697.375	352.6562	34.8725	14.8
pea	1/4	cup		10.29	1.8498	0.6859999999999999	0.049
coconut milk	3	cups		1656.0	39.888000000000005	16.488	171.648
salt	1	teaspoon		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
green chilies	2 -3		chopped	0.0	0.0	0.0	0.0
lime wedge				-	-	-	-

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