Reviewed: Oct. 9, 2009

Yummy yumm yum! I love this recipe. Suprised hubby with it. He is from Pakistan. (and me I am a white girl from the midwest.) This is easy to follow. Only difference I made was cut down on the chilies. I only used one.. otherwise..OUCH! So Delicious!!

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2 users found this review helpful

Reviewer:

jennilynnjean

Cooking Level: Intermediate

Home Town: Rhinelander, Wisconsin, USA

Living In: Holladay, Utah, USA

Reviewed: Feb. 15, 2009

Next time I'll use a little less oil, but this was fantastic! No leftovers tonight!

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3 users found this review helpful

Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Mar. 21, 2008

I played around with the spices til it was to our taste. The other changes I made were to use fresh mint, and canned tomatoes; I used turmeric to color the rice yellow; I also added about half a cup of heavy cream that needed using up. This turned out really good. Thanks!

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7 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 29, 2006

quick, easy, and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish.

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17 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 15, 2005

Far too much rice and, although the flavour is nice it needs more. The next time I will make only half of the rice and double the garam masala. Otherwise, it was a hit with the family.

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3 users found this review helpful