Preparation
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Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon
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stick, cardamom, cloves, peppercorns and bay leaves for about 2
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minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt,
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chicken stock and saffron. Cover and bring to a boil. Reduce heat to
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low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff
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with fork. From The Gazette, 91/01/30.
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Health Nutrition Facts
per serving
| Calorie | 954.97 |
| Protein | 10.29g |
| Fat | 30.30g |
| Water | 16.73g |
| Sodium | 878.52mg |
| Cholesterol | 5.48mg |
| Carbohydrates | 214.52g |
| Fiber | 64.33g |
| Vitamin A | 918.00IU |
| Vitamin C | 118.40mg |
| Calcium | 1365.36mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 140 minutes of Bicycling at 12 mph |
| |  | 130 minutes Walking at 4 mph |
| |  | 45 minutes Runing at 10 mph |
| |  | 115 minutes Swimming at 50 yards/minute |
| |  | 136 minutes Playing Tennis (Single) |
| |  | 115 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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