Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | 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
- =
- 3 tbsp Ghee
- 1 tsp Cumin seeds
- 1 pinch Turmeric
- 2 each Cloves
- 4 each Black peppercorns
- 2 each Black or brown cardamom pods
- 2 cup Dried coconut
- 2 cup Brown rice
- 3 3/4 cup Water
- 1 1/2 tsp Salt
- 1 tbsp Chopped almonds
- =
Directions
1 Presoak rice for an hour & then rinse well, pick out the dirt.
2 Heat ghee in a heavy pot & saute cumin till brown.
3 Add turmeric, cloves, peppercorns & cardamom.
4 Stir for about a minute.
5 Stir in coconut.
6 Saute till golden.
7 Add rice & continue sauteing, over medium heat for 2 minutes.
8 Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.
9 Garnish with cashews, raisins & almonds.
10 Serve with any main curry