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Mitcha Chanval (Spiced Rice)
From Banquets of the nations, 1911
Serves 10
Ensure rice is cooked but not pulpy.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
335Calories
7 gProtein
73 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein6.6 g
Carbohydrates73 g
Fiber1.5 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5.6 mg
Potassium118 mg
Calcium34 mg
Iron4.2 mg
Magnesium25 mg
Phosphorus107 mg
Zinc1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.8 mg
Folate210 mcg
Choline5.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 148. The excerpt below is the record exactly as published.
half a teaspoonful of black pepper, a teaspoonful each of cinnamon, large cardamoms, little cardamoms, black cumin seeds, cloves, and cook till quite soft. Mitcha Chanval. (Spiced Rice.) Wash two pounds of rice and put in a pot with water, which should stand two inches above the rice. Stir in half a teaspoonful each of red chillies and black pepper, a teaspoonful each of cinnamon, cardamoms, aniseed, cumin, cloves, and sufficient saffron to give a good colour
Cook this with the app: pantry check, scaling, and the assistant.