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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 in a non-stick skillet. | 2. Add bay leaf, cinnamon stick, curry leaves and cardamoms. | 3. Then toss in the onions and ginger. | 4. Stir-fry until golden brown. | 5. Add the carrots and tomatoes. | 6. Saute until the tomatoes are softened. | 7. Add salt and 4 cups of water. | 8. Note:You can also use Maggi vegetable broth with onions or chicken broth as a substitute instead of water if you want a more flavourful dish. | 9. Add drained rice, raisins, peppercorns and tomato puree. | 10. Stir well. | 11. Bring to a boil. | 12. Lower flame and cook on a simmer until all the water/broth has been absorbed by the rice. | 13. Stir in lemon juice. | 14. Garnish with corriander leaves. | 15. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1 1/2	cups	washed drained	-	-	-	-
carrot	2		washed peeled cut sized	50.02	11.6876	1.1346	0.2928
tomato	2		washed peeled chopped	56.58	12.546	2.952	0.49200000000000005
ginger	1	inch	peeled washed chopped	-	-	-	-
white pearl onion	7		peeled washed chopped	-	-	-	-
raisin	2	teaspoons	washed	20.7625	5.4670000000000005	0.2331	0.0316
curry leaf	6		washed	-	-	-	-
bay leaf	1			-	-	-	-
cinnamon	1	inch		-	-	-	-
black cardamom pod	2			-	-	-	-
salt				-	-	-	-
tomato puree	1	cup		95.0	22.45	4.125	0.525
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
black peppercorn	7 -8		crushed	-	-	-	-
coriander leaf	4	tablespoons	washed chopped	0.92	0.1468	0.0852	0.0208
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669

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