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6 Serves
64 Mins
22 g
99 g
16 g
In a large pot, heat the vegetable oil and sear the meat until browned on all sides.
Ingredients, vitamins, and health benefits
Vegetable Oil
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TurkishVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
61 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
884 mg / 4,700 mgSodium
541 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
90 gAlcohol
0 g
Add chopped onions and garlic to the pot, sautéing until softened and fragrant.
Stir in the cumin, garam masala, salt, and pepper, then add water to cover the meat and simmer until tender.
In a separate pan, sauté the julienned carrots with sugar and raisins until the carrots are soft and caramelized.
Add the washed basmati rice to the meat pot, ensuring there is enough liquid to steam the rice, and cook until fluffy.
Basmati Rice
Lamb or Beef
Carrots
Raisins
Sugar
Garam Masala
Cumin
Onion
Garlic
Salt
Black Pepper
Vitamin A
307 µg / 900 µgVitamin C
8 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
61 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
884 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
12
g9
g7
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JordanianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g