This was great and a big hit!!! Never cooked Indian food before and found this to be simple to make. Replaced the heavy cream with yogurt for a lighter taste and added cinnamon, cardomon, garam masala and tumeric.

Reviewed On: Jan. 30, 2008

I used Basmati rice, replaced the water with chicken stock and added a cinnamon stick. I first heated about a 1/4 cup of stock with the saffron in the microwave for about 2 mins. Let it set for about 5 mins. Added everything to my rice cooker and let stand on "warm" for about 1/2 hour. This allowed the flavors to really settle in before turning on to cook. Rice came out bright and colorful. At the end added some frozen peas/carrots that had been defrosted in the microwave.

Reviewed On: Jan. 30, 2008