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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the rice until the water runs clear and leave to soak. Heat the oil in a large non-stick saucepan. Add the while spices and once the mustards seeds start to splutter, add the onion and cook over a moderate heat until golden. Stir in the garlic and chillies and cook over a low heat for one minute or until garlic smells cooked. Add the powdered spices; cook for another 20 seconds, stirring. | 2. Add the tomatoes and turn the heat up. Cover and cook for 5-6 minutesor until the tomatoes have softened. Add the drained rice and stir-fry for two minutes. Pour in 430ml water and the coconut, give it a stir and taste. Add any salt to taste at this stage. | 3. Bring to the boil, then cover with a tight lid, turn the heat on low and cook for eight minutes or until the rice is tender. Turn off the heat, remove the cover and let any excess moisture evaporate. Serve hot or warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegedtable oil	3	tablespoons		-	-	-	-
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
clove	4	cloves		-	-	-	-
cinnamon	2 1/2			-	-	-	-
black cardamom pod	1			-	-	-	-
onion	1		peeled sliced	28.0	6.537999999999999	0.77	0.07
garlic clove	2		peeled chopped	-	-	-	-
green chilies	3			291.4543	72.0	0.0	0.0
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
garam masala	3/4	teaspoon		-	-	-	-
fennel seed	1	teaspoon	powdered	6.9	1.0458	0.316	0.2974
tomato	3		chopped	66.42	14.3541	3.2472	0.738
rice	200			135790.0	28212.5	2789.8	1184.0
coconut	3	tablespoons	grated	72.675	8.2636	0.4988	4.4609

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