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Ingredients
1 large onion, finely sliced
4 ounces margarine
2 cups basmati rice
½ pound fresh peas
¼ cup golden raisins
1 hot green chili, finely minced
1 clove garlic, finely minced
½ inch piece fresh ginger, finely minced
½ cup chopped cashew nuts
2 ripe medium tomatoes, seeded and coarsely chopped
Salt to taste
½ teaspoon sugar
4 cups boiling water
Grated meat from ¼ of fresh coconut
¼ cup blanched almond slices, toasted
1 ½ teaspoons chopped fresh coriander leaves
Nutritional analysis per serving (10 servings)
42 grams carbs; 320 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 2 grams trans fat; 3 grams fiber; 526 milligrams sodium; 7 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 2 ounces of margarine saute onions until golden brown.
- Step 2
Remove onion and add remaining margarine to pan. When it is hot return half of the onion to the pan with rice, peas, raisins, chili, garlic, ginger and cashews. Saute over low heat, stirring constantly, for about one minute.
- Step 3
Add tomatoes, salt to taste, sugar and boiling water; raise heat and bring to boil. Cook until about ½ cup of liquid remains in pan. Lower heat, cover and simmer until rice is cooked.
- Step 4
Sprinkle with grated coconut, toasted almonds, remaining onion and coriander.
Private Notes
Comments
First time I try cooking based on NYTimes Cooking recipes and it's excelent. Gonna continue with my subscription though I cancelled it few days ago.