Ingredients:
- 3 cardamom pods (give them a whack to break open a little)
- vegetable oil (for deep frying)
Directions:
- Wash rice under cold running water drain and allow to stand 20 minutes.
- Heat the oil in a large heavy based frying pan and fry the cardamom and cumin for a few seconds.
- Add the onions and fry for 10 minutes until soft and golden brown.
- Add the ginger, garlic and chili and fry a few seconds more.
- Add the rice and stir to coat in the onion mixture.
- Add the cold water and bring to the boil.
- When almost all the water has evaporated add the peas.
- In the meantime, fill a wok or frypan a third full with the vegetabel oil, heat and fry the diced potatoes for 5-7 minutes until golden.
- Remove with a slotted spoon and drain on absorbent kitchen paper.
- When the rice is cooked, gently mix through the fried potatoes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.11 Kcal (1374 kJ) | ||
| Calories from fat | 69.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Sodium | 79.33mg | 3% | |
| Potassium | 434.66mg | 9% | |
| Total Carbs | 60.05g | 20% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 6.6g | 13% | |
| Vitamin C | 39.2mg | 65% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 37.1mg | 206% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 74.44 Kcal (312 kJ) | ||
| Calories from fat | 15.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 12% | |
|---|---|---|---|
| Sodium | 18mg | 3% | |
| Potassium | 98.61mg | 9% | |
| Total Carbs | 13.62g | 20% | |
| Sugars | 1.6g | 28% | |
| Dietary Fiber | 1.34g | 24% | |
| Protein | 1.5g | 13% | |
| Vitamin C | 8.9mg | 65% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 8.4mg | 206% | |
| Calcium | 14.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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