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Ingredients40 m servings 225 cals
Original recipe yields 16 servings
- Place rice in a large bowl and cover with water. Let soak, 5 to 10 minutes. Drain.
- Combine ghee, parsley, cinnamon stick, clove, and cardamom in a large skillet. Heat over medium-low heat until ghee melts and smells fragrant, about 5 minutes.
- Combine rice and ghee mixture in a rice cooker. Cover with water. Seal cooker and cook rice according to manufacturer's instructions. Pause cooking a quarter of the way through; stir tomato puree and salt into the rice. Continue cooking until rice is tender and liquid is absorbed. Discard whole spices before serving.
Per Serving: 225 calories; 2.3 g fat; 47.1 g carbohydrates; 4.7 g protein; 4 mg cholesterol; 89 mg sodium. Full nutrition