Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Dates | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Leaf | not in our table | 0 |
| Saffron | not in our table | 0 |
| Cashew Nut | 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 tablespoons ghee or butter
- 5 cloves
- 4 pods green cardamom
- 1 cinnamon tree leaf (or substitute 2 bay leaves )
- 1 small onion , sliced thin
- 1 ½ teaspoons ginger-garlic paste
- 2 green chillies , split lengthwise
- 1 pinch of salt
- 3–4 strands saffron
- 1 tablespoon milk
- ½ kilogram basmati or other long-grained rice , cooked and drained
- 100 grams dried dates , pitted and sliced thin
- 50 grams white raisins
- 50 grams cashew nuts
- 50 grams pistachio nuts
- 50 grams almonds , blanched and diced
Directions
Heat ghee or butter in a large wide pan or wok .
Add the cloves, cardamom, and cinnamon tree leaf.
Add the chopped onion, and fry until it just begins to turn brown.
Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
Add salt to taste.
Turn the flame down to low.
Soak the strands of saffron in milk, mixing until the milk turns orange.
Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
Mix in dried fruits and nuts.
Add more ghee according to your preference.
Serve with a gravy such as the basic tomato gravy .