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Turmeric Rice by Madhur Jaffrey

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0726
Energy (kCal)354.036
Carbohydrates (g)0.5036
Total fats (g)40.8244
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the rice in a bowl and wash in several changes of water. | 2. Drain and leave in a strainer set over a bowl. | 3. Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic. | 4. As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 450 - - - -
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    clove 3 cloves - - - -
    bay leaf 1 - - - -
    cardamom pod 4 - - - -
    cinnamon bark 2 1/2 - - - -
    garlic clove 2 peeled chopped - - - -
    turmeric 1/4 teaspoon ground 2.34 0.5036 0.0726 0.0244
    salt 1 teaspoon - - - -
    water 22 ounces 0.0 0.0 0.0 0.0
    chive chopped - - - -

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



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