Ingredients: - 1 cup (135g) white basmati rice
- 1 cup (135g) brown basmati rice
- 1 tbsp soft margarine
- 3 cloves garlic, smashed
- 40g shallots, sliced
- 20g ginger, smashed
- 3 cloves
- 3 cardamom
- 1 stick cinnamon
- 1 tsp cumin powder
- 250ml chicken stock
- 250ml water
- Pinch of salt
- 2 spigs coriander leaves, roughly chopped
- ½ cup (80g) raisins
Cost: $7.40 |
Energy (kCal) Carbohydrate (g) Protein (g) Total fat (g) Saturated fat (g) Cholesterol (mg) Dietary Fibre (g) Sodium (mg) |
HealthyEats 352 47.7 5.4 7.5 2.2 0 3.2 337 |
Normal 646
77 20
32
10 158 7
1662 |
Preparation Method: -
Wash rice and drain, set aside in a rice cooker.
- Heat a wok, add margarine.
- Stir-fry garlic, shallots, ginger, cloves, cardamom, cinnamon and cumin powder until fragrant.
- Add spice mixture, water, chicken stock and salt to the rice. Mix well.
- Turn on the rice cooker and cook until the rice is done.
- Add coriander, raisins and mix well into the rice.
- Serve hot with chicken curry and cucumber raita.
Portion: Serves 4 |