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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water. | 2. Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown. | 3. Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes. | 4. Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil. | 5. Add the rice and salt to the boiling pot. Stir gently. | 6. Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves. | 7. Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt. I've posted the recipes for the chicken and daal on Food.com. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups		-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
young ginger root	1	teaspoon	minced	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
red chili powder	1	teaspoon		-	-	-	-
cardamom pod	3			-	-	-	-
cinnamon	1			-	-	-	-
clove	4			23.016	5.5045	0.5015	1.092
salt	2	teaspoons		-	-	-	-
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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