- 1 cup (135g) white basmati rice
- 1 cup (135g) brown basmati rice
- 1 tbsp soft margarine
- 3 cloves garlic, smashed
- 40g shallots, sliced
- 20g ginger, smashed
- 3 cloves
- 3 cardamom
- 1 stick cinnamon
- 1 tsp cumin powder
- 250ml chicken stock
- 250ml water
- Pinch of salt
- 2 spigs coriander leaves, roughly chopped
- ½ cup (80g) raisins
Preparation Method
- Wash rice and drain, set aside in a rice cooker.
- Heat a wok, add margarine.
- Stir-fry garlic, shallots, ginger, cloves, cardamom, cinnamon and cumin powder until fragrant.
- Add spice mixture, water, chicken stock and salt to the rice. Mix well.
- Turn on the rice cooker and cook until the rice is done.
- Add coriander, raisins and mix well into the rice.
- Serve hot with chicken curry and cucumber raita.
Nutritional Information
| Nutrients（Amount per Serving） | ||
|---|---|---|
| Healthy Eats | Normal | |
| Energy (kCal) | 352 | 646 |
| Carbohydrate (g) | 47.7 | 77 |
| Protein (g) | 5.4 | 20 |
| Total fat (g) | 7.5 | 32 |
| Saturated fat (g) | 2.2 | 10 |
| Cholesterol (mg) | 0 | 158 |
| Dietary Fibre (g) | 3.2 | 7 |
| Sodium (mg) | 337 | 1662 |
