A festive rice dish full of aromas, colors and textures – inspired by oriental cuisine and balanced according to Ayurveda. Perfect as a main course or special side dish for curries, dals or raitas.
Ingredients (for approximately 4–6 servings)
Base:
750 g Basmati rice
2 tbsp Ghee
2 tsp Sea salt
1 Onion
2 Carrots
50 g Cranberries
50 g Green raisins
50 g Pecan nuts
Spices:
1 tbsp Cumin
5 Cardamom pods
1 Cinnamon stick
For finishing:
Zest of one organic lemon, freshly grated
Preparation (approximately 35 minutes)
Toasting: Heat ghee in a large pot. Lightly toast the finely chopped onion, pecan nuts and cumin until a pleasant aroma rises.
Rice becomes translucent: Add the well-rinsed basmati rice and stir until it becomes translucent.
Pour in liquid: Pour in twice the amount of lightly salted water.
Add ingredients: Coarsely grate the carrots and mix together with cranberries, raisins, cardamom pods and cinnamon stick into the rice.
Cooking: Bring to a boil, then let simmer covered over low heat for approximately 20 minutes until the rice is cooked.
Finishing: Before serving, briefly heat over steam, grate fresh lemon zest over it and gently fold in.
Ayurveda Tips:
Best time of day: Ideal at lunchtime or as a festive dinner – nourishing, yet easy to digest.
Constitution: Well-suited for Vata and Kapha types. The sweet-spicy combination has a balancing and uplifting effect.
Spice tip: For sensitive Pitta types, the cumin can be reduced slightly and the cinnamon stick can be omitted.
Nutritional values per serving (for 6 servings)
| Nutritional values | Amount | % NRV* |
|---|---|---|
| Calories | 412 kcal | 21% |
| Carbohydrates | 68.2g | 26% |
| Protein | 7.5g | 15% |
| Fat | 12.1g | 17% |
*Based on a 2000 calorie diet
