The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 2, 2009
Easy and delicious. I reduced the amount of water to 2 1/4c or my basmati would have gone soggy. I'll definately be making this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Apr. 5, 2009
Yummy! Easy and made my house smell amazing! Will make this again for sure, maybe add some shrimp. I used frozen, pre-cooked brown rice from Trader Joe's and it was delicious.
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Cooking Level: Expert

Home Town: Sea Cliff, New York, USA
Living In: Dundee, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Feb. 5, 2008
This rice went great with the Thai Curry Tofu (also on this site) very simple to make but a safe taste (my husband who doesn't like trying anything "too weird" even liked it) Would definately make again
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jul. 17, 2007
Very nice and simple.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: May 13, 2007
Used basamati rice instead of long-grain. Used 1 tsp. of cumin powder instead of 2 tsp. cumin seeds (for 2 servings), I didn’t have the seeds. I ground the cloves myself as I didn’t have ground cloves either. Seemed a bit bland, could possibly use some spicing up. Served with potato curry (on this site) and Murg Makhani.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 17, 2006
I enjoyed the flavors of this easy to do rice, but no one else here did. The onions made it great. I didn't have cumin seed and substituted 1/2 tsp cumin powder (I wished now I used quite a bit more) and used basmati rice, and evoo instead of veg oil. I'd make it again if I weren't the only one who'd eat it. 3.5 stars
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 10, 2006
This was so good. The flavors are so complex and wonderful together. Because my family is picky and prefers plain white rice, I cooked the rice alone (for them) and then followed the rest of the recipe, only skipping frying the rice. I added some of the cooked rice into the skillet with all the cooked spices and onions. Yum! Thanks.
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Cooking Level: Expert

Home Town: Queens, New York, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: May 19, 2006
I doubled the recipe and it still came out, but next time I will up the amount of cumin. Also, I'm thinking I will add raisins and chopped cashews with the water. Overall this rice was tasty and extremely fragrant, but I think it could use a few more flavors.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.12 star rating.
Reviewed: Mar. 25, 2006
Smelled wonderful... tasted very weird. Usually we like Indian flavors, but this recipe was just too bizarre.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Oct. 13, 2005
This was pretty good, a little sweeter than I expected but still a great side dish. I servied with Adrienne's Tom Ka Gai soup (recipe also found on this site), and even though this is Indian and that is Thai they went very well together.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 19, 2005
Quiet an interesting taste. I liked it. I would make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Oct. 21, 2004
I took a suggestion from another reviewer and added peas to the rice and didn't like it. All of the rice tasted like peas, but I could tell that without the peas, the rice would be great. I served the rice with tandoori chicken, parantha, and yogurt. It was a nice Indian style dinner. Lots of wonderful spices filling the air. I will make this rice again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Oct. 5, 2004
Very easy and delicious rice, even without the cumin seeds (I used ground instead). Very fragrant. Next time I will try basmati rice for a completely authentic touch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 10, 2004
Yum, just like in the Indian restaurant. Add some frozen peas and carrots and it's the perfect side to any spicy Indian meal.
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Cooking Level: Expert

Home Town: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Apr. 20, 2004
This rice was incredible!!! I absolutely loved it. I made it with brown rice and 3 c. of water. It had the best taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Mar. 24, 2004
This recipe is AWESOME! I fix it with my famous chicken curry and there is usually littl eif any left!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Oct. 4, 2003
A sweet rice sidedish that would go well with a curry entree. We used minute rice so had to modify recipe some. My husband thought it had a rice pudding flavor.
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PPK
Living In: Watertown, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: May 14, 2002
I was really excited about trying this recipe, it was pretty good, I think there is to much cinnamon and cloves for my families taste though personally i think that next time i make this i will leave that out and just add some garlic with the cumin. I think the cumin is the key with this recipe. thanks for a great alternative recipe for rice. sonya ;)
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Gardnerville, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Apr. 26, 2002
This is a lovely recipe for a cumin addict like me! I added the onions back into the rice while it cooked (in the rice cooker!), so their flavour would permeate it. Fluffy, aromatic, and delish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Mar. 2, 2002
This is a wonderful recipe. I used brown rice and 4 cups of water. I omitted the onion and used a few dashes of pepper instead of the black peppercorns. The aroma and flavor are superb.
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