Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
41
High
Nutrition per serving
Calories501.4 kcal (25%)
Total Fat15.6 g (22%)
Carbs81 g (31%)
Sugars8.1 g (9%)
Protein10 g (20%)
Sodium1476.8 mg (74%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Wash rice until water runs clear and set aside
Sieve
basmati rice1 cupStep 2
Dice onion and red pepper
Cutting Board
Knife
onion1 Step 3
Heat oil in a pan and cook onions until tender
Pot
olive oil2 Tbsponion1 Step 4
Add red pepper and cook for another 2 mins
PotStep 5
Add all the spices to the pan, crumble the stock cube and add to pan along with the tomato puree and cook for another 2/3 mins
Pot
chicken stock cube1 
turmeric1 tsp
paprika1 tsp
salt½ tsp
black pepper1 tspcayenne pepper½ tsp
tomato paste2 TbspStep 6
Add the rice and toast it for a few mins stirring occasionally
Potbasmati rice1 cupStep 7
Finally Add the water and turn the heat up. When the water started to boil turn down to simmer Add peas and cover the pan with a lid
Pot
Lid
water2 cupsStep 8
Leave it to cook for 15/18 minutes until the water is gone. Don't lift the lid. Turn the heat off when done and leave to steam for 10 mins.
Step 9
7. Fluff the rice with a fork and serve!
ForkNotes
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