The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 16, 2009
**mad applause** this is easily as good as the rice at our local Indian restaurant. I drove miles and miles today looking for cardamom, and couldn't find it for less than $10 pre-ground. I subbed a teeny pinch of nutmeg, ginger, and a few whole Jamaican allspice instead. No idea if that's anywhere close to the real cardamom flavor, but this rice is crazy good, and my picky kids agree.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 12, 2009
even my timid children loved this rice recipe. that really surprised me. delectable.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 27, 2009
Good, but not wow.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 14, 2009
I made this with red lentil curry. Very yummy! I used brown rice and the flavor was great!!
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Cooking Level: Intermediate

Home Town: Pleasant Grove, Utah, USA
Living In: House Springs, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 2, 2009
Loved it!! I only used one teaspoon of cumin seed and it tasted perfect. This paired very well with the Easy Indian Butter Chicken recipe on this site.
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Cooking Level: Intermediate

Home Town: La Plata, Maryland, USA
Living In: Herndon, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 22, 2009
I eat a lot of indian food and this is an easy fast and great way to make this rice
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 21, 2009
I am somewhat surprised about the warning not to eat the whole spices - well the green cardamom pods anyway. When cooked with the basmati rice they become softer and swell up. The whole pod becomes chewy. It's an acquired taste perhaps but not unpleasant and they are known for medicinal qualities as well as other health benefits such as an aid in digestion. I actually look for them in the rice. However I do draw the line at whole cloves and cinnamon sticks. Thanks.
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rem

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 17, 2009
I have made this recipe a few times already! My whole family enjoys this with the cinnamon in it. It's so nice to have this recipe to use now, because I was so tired of plain white rice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 9, 2009
Delicious. It tastes so authentic and is so easy to make. I was out of clove so I used all spice seeds and it worked well. I will definitely be making this a lot! I agree with another reviewer, cook the onions on low for ten minutes to get the rich color and taste. Then add the rice for one minute or so and then add the broth. I used chicken broth and did add a cup of frozen peas in a minute before ready to eat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 1, 2009
Tastes just like my local Indian restaurant! I never substitute ground spices for the whole ones. After making this a few times I switched to using Jasmine rice, skip the soaking, and change the amounts to 2 cups jasmine rice and 2 cups liquid (I substitute chicken broth if I have it on hand). Wonderful flavor! At the end I throw in a handful of frozen peas. It only takes a minute to steam them then stir them in. Very easy to make!
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Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 6, 2009
We enjoyed it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: May 20, 2009
Very flavorful, loved the cinnamon. I even burned the cumin seeds and it was STILL good. Set the fire alarm off when I added the water to the rice though :P
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 28, 2009
Delicious! I make this at least once every week or two. I serve this with different curries. It's simple and satisfying.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 23, 2009
Great recipe as written. Have made this a few times now and only added a few cloves to it. I recommend whole spices if you can get them- we have a few good Indian/Pakistani groceries nearby. Husband would eat this every day if he could!
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 12, 2009
This rice was great! Be careful when you are saute the onions... if you wait until they are golden, then try to toast the rice, you end up with onions that are near black. Add the rice a little earlier, so it's all done at the same time.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 8, 2009
This was really good! It tasted almost as good as the rice I get at my local Indian restaurant.
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Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 26, 2009
wonderful. definitely increase the amount of onions and reduce the amount of cumin to tsp.
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Kim

Cooking Level: Beginning

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 21, 2009
This is one of the better Basmati Rice Recipes I've made. The only adjustment I made was to add 3 cups of water instead of the 2 1/2. Next time, I'm going to use chicken broth just to see if it adds a different flavor.
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Cooking Level: Expert

Living In: Concord, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 11, 2009
Very good recipe, easy to follow, and the rice turned out great. Maybe I'll try a couple extra cloves next time.
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 24, 2009
Delicious! I had never used cumin seeds in rice before, and was concerned they would be annoying to chew with the rice, boy - was I wrong! Will definitely make this again. I did everything as directed, but added an extra pod of cardamom, a couple of cloves, and a small pinch of saffron. Superb recipe.
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