Reviewed: Mar. 3, 2012

This rice is easy to make but very bland. If you are south Asian you will not like this rice. I would skip this recipe and find a more authentic recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zc555

Reviewed: Sep. 28, 2010

Very good! I cooked it with red rice and served with some baked fish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

Reviewed: Nov. 18, 2009

I made this using brown rice and quartered the recipe. I also goofed and forgot to add the yogurt. I used 1 c. brown rice, and 2 c. water, and baked the rice for an hour without the whole cloth thing. Baked brown rice always comes out much better than stove top. All the spices I used were ground. And I used oil instead of shortening. At first it seemed bland, but after a few spoonfuls, I really grew a liking to it. The flavors are subtle and it works great as a side dish.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Heidi

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Sep. 9, 2009

Excellent rice dish for Indian Meal of Grilled Chicken Thighs Tandoori and Raita also from AllRecipes.com. The Cardamon is an expensive seasoning. I could not find cardamon seeds at my grocery store, so I used ground cardamon. Also added 1 teaspoon of chicken bullion along with the water and yogurt in lieu of the salt. Used olive oil instead of vegetable shortening to cook onions and spices. Did not use saffron threads because I do not like this spice. Saffron is too over powering for my taste. Used Indian Basmati rice in place of regular long-grain white rice. I cooked the rice in my enameled covered cast iron dutch oven with three terry cloth towels tucked under the lid to absorb moisture; this worked well.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joy

Cooking Level: Expert

Living In: Saint Augustine, Florida, USA

Reviewed: Jun. 30, 2009

Sorry but I was expecting more from this dish. I followed the recipe exactly as written, I think the problem was the cloth because it wasn't as moist as I expected to be.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Mar. 20, 2009

This was so much better than serving plain rice with Indian dishes, like I was doing before. I'll be making this from now on! I halved the recipe, used turmeric instead of saffron and used butter instead of shortening.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Angela Burdick

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Wahiawa, Hawaii, USA

Reviewed: Feb. 2, 2009

I definitely made only a variation of this recipe due to not having many of the required ingredients. I simply wanted something to spice up the rice. I used jasmine rice (1 C); chopped onion (1/2 med onion); 1/2 tsp. each of cinnamon, cumin, garlic powder, and ginger. It was very good and I will use it again and again. The flavor was just enough to spice up the plain rice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

spawley

Reviewed: Jan. 7, 2009

I halved this recipe. Per another reviewer's suggestion, I used the saffron AND the turmeric (added the turmeric in with the other spices) along with 1/2 tsp chicken bouillion. I also used 1/2 tsp ground cardamom, as I didn't have cardamom pods and I used a combo of unsalted butter and olive oil instead of shortening. This cooked perfectly and turned out so great, we loved it. We did have a lot left over even though I'd halved the recipe, I'm glad I didn't make the full amount. The leftovers are delicious though, thanks so much for sharing this great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Dec. 26, 2008

Came out great. The perfect complement to the lamb marinated in yogurt, garlic & rosemary. I will cut the recipe in half next time. 4 cups of rice is a lot of rice. Doug

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maddoxdy

Cooking Level: Expert

Reviewed: Mar. 27, 2008

Umm...yes! This is incredible! Did everything just as the recipe called for, except used ground cardamom in place of the seeds. It was hard to stop eating this. I served it with the Indian Tomato Chicken recipe listed on this site and me and fam (including husband and 3 little kids) were in heaven. I'm not sure what to say about folks who found it bland. I thought it was anything but. Subtle, maybe, but REALLY tasty. Eat it as a side dish to make sure you get enough "flavor" out of your dinner! (By the way, I'd cut the recipe in half next time - this is two dinners' worth of rice for a family of 5.)

Was this review helpful? [ YES ]
8 users found this review helpful