4 Serves
33 Mins
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 20 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
247 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
336 mg / 4,700 mgSodium
679 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
11 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Heat ghee in a pressure cooker or heavy-bottomed pot over medium heat. Add whole spices like cardamom, cloves, cinnamon, and bay leaf, sautéing until fragrant.
Add ginger garlic paste and sauté for one minute, then stir in the mixed vegetables and cook for another two minutes.
Drain the soaked basmati rice and add it to the pot, gently stirring to coat the grains with ghee and spices.
Pour in the required amount of water and add salt. Close the lid and cook until the rice is fluffy and tender.
54
g160
g30
g
Indian