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Rice With Spice

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  Long grain rice 2 Cup (32 tbs) (Uncooked, Basmati)
  Chili powder 1 Teaspoon
  Salt To Taste
  Curds 1⁄2 Cup (8 tbs), beaten
  Lemon 1 , juiced
  Green chilies 12
  Saffron 1⁄2 Teaspoon
  Cashew nuts 10
  Milk 1 Teaspoon (Leveled)
  Coloring 1 Teaspoon
  Rose water 1⁄4 Cup (4 tbs)
  Oil 1 Cup (16 tbs)
  Ghee 2 Tablespoon

Parboil rice.
Drain and keep warm.
Heat oil.
Fry potato halves.
Keep aside.
Fry onions brown.
Add whole spices and fry.
Add meat, turmeric and chilli powders, salt, garlic-ginger paste and fry well.
Add chopped tomatoes with a little water and cook till tomatoes soften.
Add curds to meat mixture with 2 cups water and simmer until meat is done.
Pour out extra oil and add green chillies, coriander, mint leaves and lemon juice.
Take a large pan.
Melt a little ghee in it and put in a third of the rice.
Pour in meat korma.
Add potatoes and put in remaining rice.
Warm saffron, crush and soak in 2 tbs milk and sprinkle over rice.
Grind cashewnuts in milk, mix with colouring and rose water and sprinkle over rice.
Pour piping hot ghee.
Cover pan with a wet cloth and then with the lid.
Put a weight on the lid.
Place pan on tawa and cook for 15-20 mins on a slow flame.

Recipe Summary

Difficulty Level: 
Side Dish
Rice, Chili
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 647 Calories from Fat 403

% Daily Value*

Total Fat 46 g70.4%

Saturated Fat 8.8 g44%

Trans Fat 0 g

Cholesterol 15.9 mg5.3%

Sodium 85.2 mg3.5%

Total Carbohydrates 55 g18.2%

Dietary Fiber 1.2 g4.7%

Sugars 2.2 g

Protein 6 g12%

Vitamin A 10.1% Vitamin C 94.8%

Calcium 4.4% Iron 6.1%

*Based on a 2000 Calorie diet


Rice With Spice Recipe