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4 Serves
55 Mins
Heat the vegetable oil in a large wok or heavy-bottomed pot over medium heat.
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IndianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
167 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
1255 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Add the chopped onions and garlic to the oil, sautéing until fragrant and translucent.
Stir in the long-grain rice, coating the grains thoroughly in the oil and aromatics until slightly toasted.
Pour in the chicken broth, then season with curry powder, thyme, and salt. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.
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Nigerian