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#restaurant Recipe

Recipe By Neelam Gupta

Palk veggies rice is best for the lunch and dinner its is the easy to digest and natural spices mix rice .

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33minstotal
33m.total
#restaurant
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Ingredients for #restaurant Recipe

  • 1/2 Cup Basmati rice
  • 1/4 Pieces Cloves
  • 3/4 g reen Elaychi
  • 1/4 Pieces Bay leaves
  • 1/4 Pieces star anish
  • 1/4 g star anish
  • 1/4 tbsp green coriander ( barik cut )
  • to taste mints ( barik cut )
  • 1/4 Pieces Salt
  • 1 Cups Water
  • 1/4 tbsp liters water
  • 1/4 g lemon juice
  • 1/4 cup spinach puree
  • 1/4 cup Mixed veggies
  • 1/2 tbsp Ghee/oil
  • 1/4 tsp Cumin seeds
  • 1/4 Pieces Bay leaf
  • 1 Pieces Cloves
  • 1 Pieces Peppercorns
  • 1 g green cardamom
  • 1/4 inch Cinnamon
  • 1/4 Inch Ginger-garlic paste
  • 1/4 cup sliced onions
  • 0.13 tsp Chilli powder
  • 0.13 tsp Garam masala
  • 1/4 tsp Coriander powder
  • 0.06 tsp Turmeric powder
  • 0.19 cup veg stock
  • To Taste Salt

Directions: #restaurant Recipe

  • STEP 1.In a heavy bottomed pan, heat ghee, add cumin seeds, once it crackles add the whole spices and sauté until fragrant.
  • STEP 2.Add sliced onions and sauté on medium heat until translucent.
  • STEP 3.Add ginger garlic paste, sauté until fragrant.
  • STEP 4.Add spinach puree, cook for 2-3 minutes over medium-low heat.
  • STEP 5.Add the veggies, sauté for another minute.
  • STEP 6.Add the red chilli powder, garam masala, coriander powder, and turmeric powder. Sauté for a minute on low heat.
  • STEP 7.Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
  • STEP 8.Add vegetable stock/water, stir everything gently. Check for seasoning, add salt accordingly if needed. If using water, season it well with salt. The water should taste salty for the pulao to have some taste. Bring to a boil, then reduce the heat to low and simmer covered, for about 10 minutes or until all the water has been absorbed by the rice. Take the pan off the heat and set aside. Leave undisturbed for 15 minutes. Then gently fluff it with a fork.
Nutrition
value
479
calories per serving
8 g Fat11 g Protein89 g Carbs7 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    11g
  • Carbs
    89g
  • Fiber
    7g

MacroNutrients

  • Carbs
    89g
  • Protein
    11g
  • Fiber
    7g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    102mg
  • Iron
    3mg
  • Vitamin A
    1158mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    81mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    74mg
  • Manganese
    2mg
  • Phosphorus
    147mg
  • Selenium
    3mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Neelam Gupta