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Add a photoServings: 4
Ingredients
- 2 1/4 c. Rice
- 1 med Onion
- 2 Tbsp. Ghee
- 1 tsp Finely Minced Fresh Ginger
- 1 tsp Crushed Garlic
- 1 tsp Salt
- 1 tsp Black Cumin Seeds
- 3 whl Cloves
- 3 whl Green Cardamoms
- 2 x Cinnamon Sticks
- 4 x Peppercorns
- 3 1/4 c. Water
Directions
- Rinse the rice, removing any stones. Using a sharp knife, cut the onion into slices.
- Heat the ghee in a large saucepan and saute/fry the onion till crisp and golden. Add in the ginger, garlic, and salt to the onion in the pan, stirring to combine.
- With a slotted spoon, remove half the spicy onions from the saucepan and set aside.
- Add in the rice, black cumin seeds, cloves, cardamom, cinnamon sticks, and peppercorns to the mix in the pan and stirfry for 3-5 min.
- Add in the water to the mix in the pan and bring to a boil. Reduce the heat, cover and cook till steam comes out through the lid.
- Check to see whether the rice is cooked.
- Transfer the fried spicy rice to a serving dish and serve garnished with the reserved fried onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 65 | 14% |
| Total Fat 7.28g | 9% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 597mg | 25% |
| Potassium 174mg | 5% |
| Total Carbs 86.26g | 23% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.21g | 1% |
| Protein 7.87g | 13% |
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