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Saffron Rice Pilaf

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.7619
Energy (kCal)318.152
Carbohydrates (g)56.1286
Total fats (g)11.0763
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse and drain the rice. | 2. Melt butter in skillet over low heat. | 3. Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant. | 4. Add rice and mix well. | 5. Transfer mixture into a rice cooker. | 6. Add in raisins and tomatoes. | 7. Add enough stock to come up to about half inch above the rice. | 8. Add salt to taste. | 9. Cook rice thoroughly. | 10. Add saffron to heated milk. | 11. Drizzle the mixture over cooked rice. | 12. Stir and let sit a few minutes for the rice to absorb the flavor and color. | 13. Serve hot with curry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 250 - - - -
    butter 20 g unsalted 114.0 5.2379999999999995 3.562 9.6
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    cinnamon 1 - - - -
    clove 3 17.262 4.1284 0.3761 0.8190000000000001
    star anise 3 - - - -
    cardamom 1/4 teaspoon ground 1.555 0.3424 0.0538 0.0335
    tomato 1 chopped 32.76 7.0798 1.6016 0.364
    saffron strand 3 -5 - - - -
    milk 1 dash - - - -
    chicken stock vegetable - - - -
    salt - - - -

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



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