Yellow Rice Pilaf Pomegranate Recipe

Name: Yellow Rice Pilaf Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 onions, chopped; 2 cups rice, washed (carolina or basmati); 1/2 teaspoon turmeric powder; 1/2 teaspoon ground cinnamon; 2 cardamom pods, crushed; 3 1/2 cups boiling water; 1 teaspoon salt; 1 tablespoon margarine; 2 tablespoons plain yogurt; 1 pinch saffron thread; 1/2 cup pomegranate seeds

Servings: persons

3 tablespoons vegetable oil
2 onions, chopped
2 cups rice, washed (carolina or basmati)
1/2 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
2 cardamom pods, crushed
3 1/2 cups boiling water
1 teaspoon salt
1 tablespoon margarine
2 tablespoons plain yogurt
1 pinch saffron thread
1/2 cup pomegranate seeds

1
Fry the onions in 2 tablespoon oil until golden. Set aside.
2
toast the rice with the remaining oil for 1 minute.
3
Add the spices and toast one more minute.
4
Add the water and the salt. Continue to cook covered by low temerature until the water is adsorbed. Take care you don't overheat the boilng rice!
5
Mix the margarine with the yoghurt and the saffron in a small bowl together and add to the rice.
6
Stir in the onions and pomegranate seeds.
7
Serve it hot.

2317

kcal

Calories

222

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 onions, chopped, 2 cups rice, washed (carolina or basmati), 1/2 teaspoon turmeric powder, and more.

Yes, Yellow Rice Pilaf Pomegranate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow Rice Pilaf Pomegranate

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