Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
43
High
Nutrition per serving
Calories429.4 kcal (21%)
Total Fat7.2 g (10%)
Carbs81.3 g (31%)
Sugars3.2 g (4%)
Protein8.6 g (17%)
Sodium1203.1 mg (60%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Rinse the rice in cold water until it runs clear. Take the peas out of the freezer and soak in cold water to defrost. Drain the rice
Step 2
Meanwhile, in a pestle and mortar, crush the cardamom pod.
Step 3
Heat the butter and vegetable oil in a pot. Stir in the cardamom seeds, cinnamon stick, curry powder, turmeric, cloves, bayleaves, black pepper and salt. Stir to allow the spices to infuse the butter.
Step 4
Add the onion and gently fry for around 5 minutes, or until it has softened and has become translucent.
Step 5
Add the garlic and stir fry for another 2 minutes.
Step 6
Add the basmati rice to the pot and stir to coat in the fragrant butter.
Step 7
Add the water/stock and bring it to boil
Step 8
Add the peas and cook for a further 5 mins until all the stock has been absorbed.
Step 9
Fork through to fluff up the grains and serve hot.
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