Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
308
Calories
6g
Protein
1g
Fat
69g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Grape | 1/2 cup (76g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Paneer | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 Paneer cubed
- 1/2 cup basmati rice
- 2 tbs. raisins
- 1/2 tsp. whole coriander seeds
- 1 tbs. fresh grated ginger
- 1/4 red bell pepper (optional)
- 1 tbs. cilantro
- 1 tsp. coarsley ground black pepper
- 1/4 tsp. salt
- =
Directions
1
Rinse rice three or more times until water is almost clear.
2
Boil water, add rice and salt.
3
Simmer for 15-20 minutes.
4
Remove from heat let stand for 5 minutes to firm.
5
Saute ginger until golden
6
Add coriander and bell peppper
7
Place in dish fluff rice and add remaining ingredients.
8
Garnish with cilantro and serve.
Recipe sourced from
fandom