Vegetable Biryani Rice

باسم الرصاعChef

A delicious dish of basmati rice with vegetables and chicken, served hot.

Ingrediënten

• Basmati Rijst
  0.5 kilogram
• Hot Water
  4 cup
• Chicken Breast, diced
  0.5 kilogram
• Erwten
  2 cup
• Carrots, diced
  2 cup
• Green Beans, cut into 3cm pieces
  2 cup
• Tomatoes, diced
  2 pieces
• Chopped Parsley
  0.5 cup
• Boter
  2 tablespoon
• Maïsolie
  2 tablespoon
• Large Onion, chopped
  1 piece
• Fresh Mint, chopped
  2 teaspoon
• Loomi (dried black lime)
  1 piece
• Cloves
  6 pieces
• Cinnamon Stick
  1 stick
• Kurkuma
  1 teaspoon
• Pinch of Cardamom
  0
• Salt and Black Pepper
  0
• Chili
  0

Stappen

1. 1

   Boil the rice in boiling water with the loomi, cloves, and cinnamon, then drain and set aside.

   Benodigde hulpmiddelen:

   Pan

   10 minuten
2. 2

   In a pot over heat, heat the oil and butter, add the onion and stir until it turns yellow, then add the chicken cubes, stir for 5 minutes, then add the peas and stir for two minutes, add the carrots, then the green beans, turmeric, pepper, salt, cardamom, chili, tomatoes, and stir for five minutes.

   Benodigde hulpmiddelen:

   Koekenpan

   5 minuten
3. 3

   Add the rice and parsley, stir, then let it simmer until fully cooked.

   10 minuten

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Basmati Rijstper 100g

Energy365 kcal

Protein8 g

Total Fat0.6 g

Carbohydrate80 g

Dietary Fiber1 g

Total Sugars0.1 g

Erwtenper 100g

Energy81 kcal

Protein5.4 g

Total Fat0.4 g

Carbohydrate14.5 g

Dietary Fiber5.7 g

Total Sugars3.3 g

Boterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Maïsolieper 100g

Energy884 kcal

Total Fat100 g

Saturated Fat13.5 g

Monounsaturated Fat24 g

Polyunsaturated Fat57 g

Kurkumaper 100g

Energy354 kcal

Protein7.83 g

Total Fat9.88 g

Carbohydrate64.93 g

Dietary Fiber22.7 g

Total Sugars3.2 g

Chiliper 100g

Energy318 kcal

Protein12 g

Total Fat13 g

Carbohydrate55 g

Dietary Fiber9 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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