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6 Serves
99 Mins
Heat the cooking oil in a large pot over medium-high heat and sear the meat until browned, then remove and set aside.
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BangladeshiVitamin E
4 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
211 µg / 400 µgCalcium
211 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
397 mg / 420 mgPhosphorus
1138 mg / 1,250 mgPotassium
2081 mg / 4,700 mgSodium
1278 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
15 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
118 gAlcohol
0 g
In the same pot, fry the sliced vegetables until golden brown, then remove and set aside.
Layer the meat and fried vegetables at the bottom of the pot, then add the rinsed rice on top.
Pour the broth over the rice and vegetables, season with salt and spices, and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
Remove from heat and let the dish stand for 5 minutes before carefully inverting the pot onto a large serving platter.
19
g99
g2
g
Italian
Indian