Jain pulaw Recipe

Recipe By Pinky Jain

#beattheheat

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54minstotal
54m.total
Jain pulaw
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Ingredients for Jain pulaw Recipe

  • 3/4 cup Basmati rice cooked
  • 1/4 Pieces Capsicum Finely chopped
  • 1/4 Pieces Tomato finely chopped
  • 0.13 cup Green peas boiled
  • 1/2 tsp green chilli paste
  • 1/2 tsp Red chilli powder
  • 1 tsp pav bhaji masala
  • 1/2 tsp pulaw masala
  • 0.06 tsp Turmeric powder
  • 3/4 tbsp Ghee or butter
  • 1/4 tbsp Lemon juice
  • 1/4 tsp Cumin seeds
  • 0.06 cup water

Directions: Jain Pulaw Recipe

  • STEP 1.Heat ghee or butter in a big kadai and add cumin seeds. When they start to crackle, add asafoetida, and then add green chilli paste and capsicum. Sauté for few minutes.
  • STEP 2.Add tomato and 1/4 cup water, so tomato will cook fast, mix well.
  • STEP 3.Add boiled peas and cook for 1 minute. Add all the masalas and rice.
  • STEP 4.Mix everything very gently without breaking the rice grains, cook for 2 minutes, so the rice gets heated thoroughly.
  • STEP 5.Finally add the lemon juice and mix it. It's ready to be served.
  • STEP 6.It can be garnished with coriander. Serve with preheated curd or raita or papad or salad.
Nutrition
value
575
calories per serving
1 g Fat15 g Protein123 g Carbs8 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    15g
  • Carbs
    123g
  • Fiber
    8g

MacroNutrients

  • Carbs
    123g
  • Protein
    15g
  • Fiber
    8g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    40mg
  • Iron
    2mg
  • Vitamin A
    74mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    57mg
  • Manganese
    1mg
  • Phosphorus
    181mg
  • 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 Pinky Jain