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4 Serves
90 Mins
In a large heavy-bottomed pot, heat the cooking oil over medium heat.
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IndianVitamin 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
149 µg / 400 µgCalcium
44 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
145 mg / 4,700 mgSodium
881 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add the long grain white rice to the pot and toast it lightly for a few minutes until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the rice until it is very tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.
Remove from heat and let the rice stand covered for 5 minutes before serving to ensure a creamy texture.
27
g32
g25
g
Indian