Reviewed: Aug. 27, 2008

A super duper recipe! We love Indian food and this is such a great dish! You can dress it up with chicken, beef or pork or keep it vegetarian - any way, it is superb! It makes great leftovers too! I used Penzey's Sweet Curry powder and Trader Joe's salted cashews and there is nothing I would change at all about this gem of a recipe!

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Trinka G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Petersburg, Texas, USA

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Reviewed: May 19, 2008

I made a mistake and used cream of coconut (sweet) instead of coconut milk and my whole family loved it! Then I made it again with the coconut milk and they liked it, but not nearly as much. I personally thought it was too sweet with the cream of coconut, but will try it again using less than a whole can. Thank you for this recipe!

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josiecat

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 30, 2008

Excellent! I added fried onions and garlic.

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scootintiki

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Reviewed: Mar. 6, 2008

This is one interesting recipe. I used brown rice and substituted the coconut milk with soy milk. I found the raisins made this dish sweet while the spices made it savory, and the blend was odd, but 1 T. of sugar solved that problem. The adults enjoyed this creamy dish, but it was a bit too different for the younger palates.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jan. 27, 2008

You can not go wrong. add this and that and it still works. we like more chilli out here in AU Tintaldra it's by the Murray River. The Curry's will be Hot next weekend. Love Tinpotcook

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tinpotcook

Cooking Level: Professional

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Reviewed: Jan. 2, 2008

Rice turned out really good, nice and tasty I used yellow raisins, and pine nuts instead of the cashews. Served with Lamb and Garlic Naan, was yummy. made for my 3 brothers. no leftovers.

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LADYTRUTH20

Cooking Level: Expert

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Reviewed: Nov. 12, 2007

A fantastic recipe. Made it almost exactly as written, except I had no tumeric and used curry powder instead. Wonderful side dish--different and delicious.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Apr. 30, 2007

Pretty good. Very exotic. Try using sweetened coconut milk, it compliment the raisian nicely. I would make it again.

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geminimistress

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Jersey City, New Jersey, USA

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Reviewed: Jan. 21, 2007

This was so good! I substituted vegetable broth to make a delicious vegetarian main meal. I followed the directions just as it said and it came out just right!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Dec. 12, 2006

This is absolutely delicious. The combination of flavors is outstanding. We omitted the raisins because my husband and I don't like them, but it was great with only the cashews. I have made this twice already and will continue to make it again and again. Thanks for the recipe!

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mandica

Cooking Level: Expert

Home Town: West Greenwich, Rhode Island, USA

Living In: Windham, Connecticut, USA

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Reviewed: Nov. 14, 2006

Great recipe! Easy to make and delicious. I added some chopped, sauteed onion as well as a handful of dried cranberries. Served it to three men and they all loved it.

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LaurieJ

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Reviewed: Aug. 7, 2006

Quite tasty. I added onions,ginger and garlic as well as some mushrooms which added a bit more flavor. Nice exotic recipe for entertaining.

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MIRRS

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Reviewed: Jul. 27, 2006

This was nice and exotic. I was surprised by the instruction to sautee the uncooked rice, which promptly got a little burnt by my overacheiving stovetop, but otherwise everything went off without a hitch. With the coconut milk, it comes out very creamy. My boyfriend said that the taste is unfamiliar but good (We don't eat much Indian food).

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