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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 at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent. | 2. Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally. | 3. Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed. | 4. Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute. | 5. For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092). | 6. Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
red onion	1/2		chopped	32.0	7.472	0.88	0.08
serrano pepper	1		diced	0.7	0.1466	0.0381	0.0096
brown rice	1 1/2	cups		1018.425	211.5938	20.9235	8.88
vegetable stock	3	cups		33.15	6.1659	1.5912	0.4641
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
saffron thread	1/4	teaspoon	crushed	-	-	-	-
lemon	1			-	-	-	-
asafoetida powder	2	pinches		-	-	-	-
pomegranate	1		seeded	144.42	32.538000000000004	2.9058	2.0358
kosher salt	1	teaspoon		-	-	-	-

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