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🍽️ Aromatic Basmati Rice with Turmeric and Pomegranate

572 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 250 g basmati rice
• 3 tbsp ghee
• salt
• 1 tsp turmeric powder
• 200 g kenya bean
• 150 g fresh peas (without pods)
• 1 carrot
• 1 handful mint
• 0.25 pomegranate
• 5 tbsp rapeseed oil
• 50 g cashew nuts
• pepper (from the mill)

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Heat ghee in a pot.
3. 3. Add the rice and half of the onion cubes to the hot fat.
4. 4. Fry the mixture while stirring until the onions become soft and translucent.
5. 5. Season the mixture generously with salt.
6. 6. Stir in the turmeric powder.
7. 7. Cover everything with water to a depth of about one finger's width.
8. 8. Bring the liquid to a boil.
9. 9. Cover the pot and let the rice simmer on low heat for about 15 minutes.
10. 10. Remove the pot from the heat.
11. 11. Let the rice rest covered for another 5 minutes to swell.
12. 12. Wash the beans and cut them into small pieces.
13. 13. Rinse the peas in a sieve.
14. 14. Peel the carrot and cut it into fine cubes.
15. 15. Wash the mint and pat it dry.
16. 16. Cut the mint into thin strips.
17. 17. Carefully remove the pomegranate seeds from the fruit.
18. 18. Mix the pomegranate seeds with the remaining onion cubes and half of the mint.
19. 19. Heat rapeseed oil in a large pan.
20. 20. Fry the beans, carrots, peas, and cashew nuts in it over medium heat for about 10 minutes.
21. 21. Turn the vegetables occasionally.
22. 22. Season the vegetables with salt and pepper.
23. 23. Stir the cooked rice with the fried vegetables in the pan.
24. 24. Divide the rice onto plates.
25. 25. Distribute 1-2 tablespoons of the pomegranate mixture on each plate.
26. 26. Sprinkle the dish with the remaining mint.
27. 27. Serve the rest of the pomegranate mixture on the side.

Nutrition per serving

• kcal: 572
• Protein: 13 g · Fett/Fat: 31 g · Carbs: 61 g