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6 Serves
118 Mins
Heat the cooking oil in a large pot over medium heat and sear the meat until browned on all sides.
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BangladeshiVitamin E
6 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
29 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
242 µg / 400 µgCalcium
233 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
484 mg / 420 mgPhosphorus
1291 mg / 1,250 mgPotassium
2285 mg / 4,700 mgSodium
1028 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
70 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add the rice to the pot and toast it lightly in the remaining oil until fragrant.
Pour in the broth or water, bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the rice and meat mixture gently for 18 to 20 minutes until the liquid is absorbed and the rice is tender.
Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the flavors to meld and the rice to set before inverting onto a serving platter.
19
g99
g2
g
Italian
Indian