Indian-Style Vegetable Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Buckwheat Queen
Reviewed: Mar. 25, 2015
Don't pass up this recipe! It is very delicious. I changed up some of the ingredients to use what I had on hand but maintained the soul of the recipe. As for the method, I cooked everything together in a wok and then added two cups of water. When that had cooked, I added the other two cups of water. I didn't use any salt and used 2 tsp of cayenne pepper. I also used fresh turmeric and ginger root. This recipe is nice, with some minor changes it is a 5 star recipe. It made enough for 8 people, so adjust according to your needs.
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Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Reviewed: Aug. 14, 2012
This was a great recipe, however, there are some serious typos in it. 2 cups of rice to 4 cups of water! The word tablespoon was substituted for the cayenne, salt and black pepper. It should have read teaspoon. This would be a great vegetarian meal if you double the veggies.
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Reviewed: May 23, 2011
I modified this recipe. First of all there was too much liquid for the amount of rice used and salt . I cut it down to 2 cups (2:1) and halved the salt. I used 1 cup chicken broth. I also added 3-4 pods of cardamom in the oil with the onions, etc. for more aromatics and flavor.
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Reviewed: Mar. 4, 2009
I don't know who could possibly eat this and actually enjoy it. I cut it in half, and cut down even more on the cayenne and it was still not unedible. The veggies were the only good thing in this, and thats because it was just stirred in right before serving. I will never make this again! If I could give no stars I would.
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Cooking Level: Intermediate

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