🍽️ Aromatic Cinnamon Rice with Colorful Vegetables

Name: Aromatic Cinnamon Rice with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 carrot; 1 saffron; 50 g cashew nuts; 1 stick cinnamon; 6 cardamom; 4 cloves; 2 bay leaves; 2 tbsp ghee; 250 g basmati rice; 2 tbsp raisins; 100 g frozen cauliflower florets; 100 g frozen peas; 100 g frozen baby beans; 500 ml vegetable broth; salt; pepper; 1 tsp sugar

440 kcal · 30 min · 4 servings

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Ingredients

1 carrot
1 saffron
50 g cashew nuts
1 stick cinnamon
6 cardamom
4 cloves
2 bay leaves
2 tbsp ghee
250 g basmati rice
2 tbsp raisins
100 g frozen cauliflower florets
100 g frozen peas
100 g frozen baby beans
500 ml vegetable broth
salt
pepper
1 tsp sugar

Instructions

1. Peel the carrot and cut it into thin matchsticks (julienne).
2. Stir the saffron into 2 tablespoons of hot water until the color releases.
3. Roughly chop the cashew nuts.
4. Toast the nuts, cinnamon, cardamom, cloves, and bay leaves one by one in the wok without fat until they are fragrant.
5. Remove the toasted ingredients from the wok and set them aside.
6. Heat the ghee (clarified butter) in the wok.
7. Sauté the carrots and rice briefly in the hot fat.
8. Add the toasted nuts, toasted spices, raisins, cauliflower florets, beans, peas, and the saffron-water mixture to the rice.
9. Deglaze the mixture with vegetable broth.
10. Season to taste with salt and sugar.
11. Bring the mixture to a boil.
12. Reduce the heat to low, cover the wok, and let the rice cook for approx. 18 minutes until the broth is fully absorbed.
13. Serve the rice with a cucumber-yogurt salad.

Nutrition per serving

kcal: 440
Protein: 12 g · Fett/Fat: 14 g · Carbs: 64 g