Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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 teaspoon saffron
- 2 tablespoons warm milk
- 2 cups basmati rice
- 1 1/4 teaspoons salt
- 2 tablespoons oil
- 5 cardamom pods
- 2 cinnamon sticks
Directions
In a small container, soak saffron in warm milk. Wash rice.
Soak in a bowl with 5 cups of water and 1/2 teaspoon of salt for 30 minutes, then drain.
Heat the oil over medium heat in pot, put in the cardamom pods and cinnamon sticks, and stir a few times.
Add the rice, frying and stirring about a minute.
Add 2 1/4 cups water and 3/4 teaspoon salt.
Bring to a boil, cover, reduce heat to very low, and cook for 20 minutes.
Fluff rice, pour the saffron milk in 2 or 3 streaks over the rice.
Cover and keep cooking another for 10 minutes or until rice is done.