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4 Serves
89 Mins
Finely dice the onion and mince the garlic using a chefs knife and cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
10 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
2 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
39 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
1532 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
111 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Sauté the onions and garlic until golden brown, then stir in the Pilau Masala to toast the spices.
Add the meat and brown thoroughly, then season with salt and pepper.
Stir in the rice and add enough hot water to cover, then cover the pot and simmer until the liquid is absorbed and the rice is tender.
32
g126
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Burmese
Egyptian