I was taught how to make this rice by a Pakistani friend of mine. She used Basmati rice, whole cloves, and added frozen peas for color. It was the first time I had ever seen anyone fry raw rice! The aroma while the rice is cooking is fabulous - almost unbearable! She served it with okra that was stewed with tomatoes and we ate by scooping it up with warm pita bread using only our left hands. It was my first hands - on experience of authentic ethnic cooking, and I have since gotten 'the bug' and continue similar types of cooking adventures. I will always think of my friend when I prepare this rice - thank you Uzma!

I used jasmine rice instead of long grain. It was really good and fragrant.

This is actually quite a yummy recipe although I changed it slightly while making it - I chopped the onions until almost a mash (as my child doesn't like them) and left them in so they were hidden while the other things were also cooking and added more black peppercorns. It turned out really well!!! And my son who turns his nose up at a lot of new things really liked it too. Thank you Moomal for putting it up on allrecipes.com

Excellent rice recipe, you don't even need the onions for the topping.

I recently served this recipe with a simple shrimp scampi and fresh sliced tomatoes. We loved it. It is very aromatic and a wonderful blend of flavors.