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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Ghee | not in our table | 0 |
| Coriander | 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 cup long-grain rice ( basmati preferred)
- ½ teaspoon saffron threads
- 2 cups chicken stock
- 6 tablespoons oil or ghee
- ½ cup minced celery
- 1 inch piece of cinnamon stick or equivalent ground cinnamon
- 2 cloves
- 1½ tablespoons brown sugar
- 1½ tablespoons molasses
- 1 teaspoon salt
- 1 pinch of ground coriander
- 1 pinch of ground cardamom
Directions
Wash the rice in cool water until the water runs absolutely clear.
Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
Heat the oil, cinnamon, and cloves in a heavy saucepan .
Add the celery to the saucepan.
Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
Add the stock, sugar, molasses, salt, coriander, and cardamom.
Stir to dissolve the sugar.
Bring to a boil, then reduce to a low simmer .
Add the saffron mix, both water and threads, stirring gently.
Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
Fluff with a fork.