Reviewed: Nov. 10, 2011

Decent basmati rice. I made this using brown basmati. After presoaking the rice for half an hour, and straining it, I added the water. 3/4 tsp ground cumin, 1/2 tsp salt, and a half Tbsp of vegetable oil. After the rice cooked, I fluffed it and stirred in the hot, cooked peas. Great with curry!

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Reviewer:

Foody

Cooking Level: Intermediate

Reviewed: Oct. 16, 2011

A pretty nice, but simple side dish. I made it to accompany the Curried Coconut Chicken recipe from this site. I made it exactly as written. This was also the first time I'd ever used cumin seeds. I've used a lot of ground cumin in Mexican recipes, and found the cumin seeds here to be a very nice taste. One problem, though; the rice developed a stuck-on layer in the bottom of the saucepan, so I wish I'd stirred it a little during cooking. Overall, though, a very nice recipe, and worth remembering for future meals.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Jun. 25, 2011

Perfect recipe!!

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Reviewer:

alina martinez

Reviewed: Jun. 14, 2011

For a quick, fried cumin addition (as is suggested by a reviewer), I fry the cumin in the pot before adding the rice and water. And like many suggested, do add salt! Saffron or turmeric may also be added with the rice for a nice color and flavor.

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Reviewer:

ManganTayun

Cooking Level: Expert

Reviewed: Jun. 4, 2011

I haven't cooked rice before, but about ten minutes in, all the water was gone. more water then 1 3/4? Also, more peas! each pea was a like a bomb of flavor next to the rice. so adding more pea would be FANTABULOUS.

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Reviewer:

3oo3eer

Reviewed: May 24, 2011

Very simple and easy to prepare, really liked the addition of the green peas at the end! I only had ground cumin, so had to sub that in, but this is one of those side dishes that would be really great with some spicier entrees - alone it's a bit more plain, nonetheless quite good! Can never go wrong with basmati!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Mar. 10, 2011

Cumin needs to be toasted, if making for company, ghee or oil could be used. I add the peas right in the beginning after dry roasting cumin.

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Reviewer:

VIVNIDHI

Reviewed: Oct. 17, 2010

Certainly is easy. A little plain to eat on its own, but makes a great base for curry. Toast the cumin seeds first in oil, then add rice and water. Stirred in peas at the end which kept them nice and bright and spiced up the potato chickpea curry.

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Reviewer:

SYNEVA B

Reviewed: Aug. 20, 2010

Per other reviews, I did toast the cumin seeds for a few mins. I also added a little ground cumin and salt (it may not be authentic, but I thought it needed it after tasting). Loved this with Indian Tandoori Chicken!

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