Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Ghee | 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
- 450 g Patna Rice (excess starch washed off)
- 4 Onions (large, sliced thinly)
- 3 Garlic Clove (sliced)
- 2 pcs Cinnamon (soaked in hot water)
- 5 Cardamoms (soaked in hot water)
- 50 g Ginger (grated)
- 1 tsp Fennel Seed (soaked in hot water)
- 100 g Ghee
- 2 ltr Coconut Milk
- 2 Curry Leaves
- Salt to season
Directions
Crush the onions with ginger and half of the garlic. Put some water into it, cover and keep. Melt the ghee in a pot. Add in the water from soaked cinnamon, cardamom, and fennel seed into the pot and stir until all the water has evaporated.
Add in the onions mix, garlic, cinnamon, cardamom into the ghee and fry until the onions are transparent. Add in the rice and fry until rice is slightly dried up. Add in the stock and seasoning. Stir once and bring to boil.
When the water has boiled down to the top of the rice reduce the heat, cover the top of the pot. Stir.
Simmer until all the water has evaporated. Remove from heat. Stir the rice after 10 minutes from removal from heat to separate the grains.
Category:Maldivian Recipes
Category:Maldivian Appetizers